Beer steering becomes a superfood: Neubrandenburg researchers revolutionize nutrition!

Beer steering becomes a superfood: Neubrandenburg researchers revolutionize nutrition!

In the world of food production, a lot is happening, and an exciting project in Mecklenburg-Western Pomerania ensures a breath of fresh air. Beer steering, the gap in beer production, will soon be transformed into healthy foods. Leif-Alexander Garbe, the project manager from the Neubrandenburg University of Applied Sciences, heads the “Maldfungiprotein” project, which has set itself the goal of using these valuable resources more sustainable. So far, beer stirred has mostly been disposed of as animal feed or in biogas plants. But that could change soon, because the researchers are in the process of using the advantages of this residual material.

As part of the project, a pilot plant will be bred in the Stralsund brewery, in which mushrooms are bred, which gain proteins from beer stirred. Immediately after the harvest, the beer feters must be sterilized to prevent spoilage before it can be processed into high -quality, protein -rich foods in particular. The first product patterns such as vegan flips and a vegetarian bolognese already show promising results. Garbe hopes that the first small series can come onto the market within a year or two.

sustainability in focus

The Rubin alliance, which includes the Störtebeker Braumanufaktur and various partners from the region, pursues the goal of fully utilizing brewery rests 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 conversion that not only protects the environment, but also strengthens regional added value.

The region of northeast Germany, which in addition to a weaker economy also has a strong nutritional industry, sees itself in a key role. The nutritional economy contributes around 33% to the added value of the processed trade in Mecklenburg-Western Pomerania. A comprehensive approach to the finishing of agricultural products is planned to establish the region as a model for bioeconomy.

upcycling on the advance

In the context of the beer trench, the Upgrain company is also active, which cooperates with Brewery Locher AG. In the largest food upcycling system in Europe, an impressive amount of 25,000 tons of beer feters is transformed into valuable raw materials every year. With their products, which are rich in proteins and fiber, the founders Vincent Vida and William Beiskjaer set new standards in the food industry. They show that beer stirred not only waste, but a valuable raw material.

The commitment of Upgrain to use almost 100% of the Locher brewery in the Locher brewery leads to significant savings on CO₂ emissions and also protects agricultural areas that could be used for the cultivation of wheat, soy or peas. This is also another step towards environmentally friendly and sustainable food production.

With all these initiatives, both in Mecklenburg-Western Pomerania and Upgrain, it can be seen that the change into sustainable food is not only necessary, but also feasible. It remains exciting which culinary discoveries will expect in the future.

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