NTU Singapore develops new method for extracting proteins from brewing waste with commercial applications

Earlier this month, researchers from Nanyang Technological University, Singapore (NTU Singapore) announced that that they have created a new method to extract more than 80% of the available protein in the grain residue left over from brewing beer. Commonly known as brewers’ spent grain (BSG), the largely solid residue from malted barley is the most significant byproduct of the beer brewing industry, responsible for about 85% of total waste products, and amounting to about 36.4 million tons every year.

The researchers managed to extract up to 200 grams of protein from one kilogramme of BSG, indicating its potential as a protein source. The Singapore Health Promotion Board recommends that the average woman requires 40 grams of protein daily, while an average adult man needs 56 grams daily.

Although there have been efforts to repurpose BSG into animal feed, biofuel production, or composting, a substantial portion still ends up discarded in landfills, where its decomposition generates greenhouse gases such as methane and carbon dioxide.

The researchers from NTU Singapore’s Food Science and Technology programme believe their protein extraction method could help reduce this waste and carbon emission. The proteins extracted by their process could be used to enrich diets and possibly in cosmetic preparations. Demand would in part be driven by growing consumer preferences towards sustainably sourced and eco-friendly goods, with 66% of global consumers expressing readiness to pay premium prices for products from sustainable brands, according to their report.

Lead author Professor William Chen, Director of NTU’s Food Science and Technology (FST) program, released his findings recently in the peer-reviewed journal Innovative Food Science and Emerging Technologies.