New food development based on brewing waste products
Food Innovation Project
Brewing industry generates a high amount of by-products with proved antibacterial, antioxidant activities, though few industrialized yet.
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Spent grains (representing 85% of the brewing waste) are collected following milling and mashing process, before the wort is boiled. The trub (containing spent hops) is completely removed after clarification of the wort that is going to fermentation using yeast, which is collected at the end of the process.
The Beer Spread is aiming to be a food that incorporates in its recipe and reuse all three main brewing waste products, namely spent grains (BSG) , trub slurry and spent yeast, being this way a sustainable, eco-friendly product.
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Considering that brewing by-products contain valuable nutritional components, such as proteins, dietary fibers and phenolics with antioxidant activity, this new product can be categorized as a functional food that can bring significant health benefits when it is consumed regularly.
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EAT BEER
The fact that the product comes in a spread form enables the possibility to be used and eaten in multiple ways, like on bread toast, with crackers, aperitive and tapas, dip for chips and tortilla, seasoning for cooked dishes, ice cream topping, pastry filling etc.
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Besides the functional aspects, there is this fun and new idea of tasting the beer in a solid form, reason why is added trub (predominantly from hops), which gives the specific bitter beer flavor.
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The Beer Spread can be produced with different flavors, that are salty, sweet, umami and variations of the bitter intensity too, so the product can address to more categories of consumers.
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Potential target consumers that could benefit from the product are:
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Children
Women who cook
Beer lovers
Elderly
Sportsmen
Restaurant chefs
