Beer spent grain becomes a superfood: Neubrandenburg researchers revolutionize nutrition!

Beer spent grain becomes a superfood: Neubrandenburg researchers revolutionize nutrition!

A lot is happening in the world of food production, and an exciting project in Mecklenburg-Western Pomerania is providing a breath of fresh air. Brewer's spent grain, the residue from beer production, will soon be transformed into healthy food. Leif-Alexander Garbe, the project manager from Neubrandenburg University, leads the “MaltFungiProtein” project, which aims to use these valuable resources more sustainably. To date, brewer's spent grain has mostly been disposed of as animal feed or in biogas plants. But that could soon change, as researchers are in the process of exploiting the benefits of this residual material.

As part of the project, a pilot plant is operated in the Stralsund brewery in which mushrooms are grown that obtain proteins from spent grain. Immediately after harvesting, the spent grains must be sterilized to prevent spoilage before they can be processed into high-quality, protein-rich foods in a special fermenter. Initial product samples such as vegan flips and a vegetarian bolognese are already showing promising results. Garbe hopes that the first small series can come onto the market within one to two years.

Sustainability in focus

The RUBIN alliance, which includes the Störtebeker Braumanufaktur and various partners from the region, pursues the goal of fully recycling brewery residues and thus making an important contribution to reducing waste. With a focus on circular economy and a digital tracking system, the traceability of raw materials and production processes is ensured. The goal is a sustainable, biotechnological transformation that not only protects the environment but also strengthens regional value creation.

The region of northeast Germany, which not only has a weaker economy but also a strong food industry, sees itself as playing a key role. The food industry contributes around 33% to the added value of the manufacturing industry in Mecklenburg-Western Pomerania. A comprehensive approach to refining agricultural products is being planned in order to establish the region as a model for bioeconomy.

Upcycling on the rise

The company Upgrain, which cooperates with the Locher AG brewery, is also active in the context of spent grains. In the largest food upcycling plant in Europe, an impressive amount of 25,000 tons of beer spent grain is transformed into valuable raw materials every year. With their products rich in protein and fiber, founders Vincent Vida and William Beiskjaer are setting new standards in the food industry. They show that brewer's spent grain can not only be waste, but also a valuable raw material.

Upgrain's commitment to using nearly 100% of Locher Brewery's resources results in significant savings in CO₂ emissions and also conserves agricultural land that could be used to grow wheat, soy or peas. This is also a further step towards environmentally friendly and sustainable food production.

All of these initiatives, both in Mecklenburg-Western Pomerania and at Upgrain, show that the change to sustainable food is not only necessary, but also feasible. It remains exciting to see what culinary discoveries await us in the future.

For more information visit NDR, Innovation and structural change and Founded.