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The Silent Revolution of Brewer’s Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy—A Review

Summary

Brewer’s spent grain is a leftover from beer production that can be transformed into nutritious ingredient for meat products and other foods. When added to burgers and sausages, it increases protein and fiber content while reducing fat, making healthier versions of these foods without sacrificing taste. This approach helps reduce food waste from breweries while providing consumers with more nutritious meat products in a sustainable way.

Background

Brewer’s spent grain (BSG) represents approximately 85% of solid waste from brewing industry. For every 100L of beer produced, approximately 20kg fresh BSG or 14kg dry weight is generated. BSG is rich in cellulose, hemicellulose, lignin, and proteins, making it valuable for food industry applications despite handling and storage challenges.

Objective

This review analyzes valorization strategies for brewer’s spent grain with focus on applications in meat products, hybrid formulations, and meat analogs. It provides an updated overview of BSG composition, processing technologies, incorporation methods, and potential for industrial scale-up in functional food development.

Results

BSG incorporation at 5% in sausages achieved acceptance similar to traditional formulations. In burgers, BSG improved fiber and protein levels while decreasing fat and calories without negatively affecting sensory acceptance. Concentrations above 20% may negatively impact sensory and technological properties. Antioxidant capacity significantly increased in enriched foods.

Conclusion

BSG is a promising source of high-value functional ingredients contributing to circular economy and healthier sustainable foods. However, more in vivo studies are needed to validate health benefits, understand interactions in complex matrices, assess shelf life, and evaluate long-term sensory perception. A multidisciplinary approach integrating science, technology, sustainability, and consumer communication is essential.
  • Published in:Foods,
  • Study Type:Review,
  • Source: 10.3390/foods14193389, PMID: 41097557
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