Researchers develop a method to extract useful proteins from beer-brewing leftovers

Researchers from Nanyang Technological University, Singapore (NTU Singapore), have created a method that extracts over 80 per cent of the available protein in grain leftovers from brewing beer, commonly known as brewers’ spent grain. Brewers’ spent grain (BSG) is the solid residue from malted barley after brewing beer. It is the most significant byproduct of the beer brewing industry, making up 85 per cent of the total waste. Globally, about 36.4 million tons of spent grain are produced every year.

The proteins extracted by the NTU researchers were found to be rich in antioxidants, which could not only protect human skin from pollutants but could also extend the shelf life of cosmetics like body lotions and moisturisers. This could present an eco-friendly alternative to conventional cosmetic components such as parabens, which disrupt hormone function in aquatic organisms, and petroleum-based ingredients, known to contribute environmental pollution during extraction and production processes.

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https://www.ntu.edu.sg/news/detail/turning-beer-leftovers-into-nutritional-gold