protein enrichment – mycolab.ai

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

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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.

Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

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Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

Research Keyword: protein enrichment

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

Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications