Transforming Brewers spend grains into Nutritious Food Ingredients through Novel Fermentation Techniques"

Important results from the project

The project has optimized the technology for fermentation of BSG and opened it up for use on other substrates. With food players, market conditions for a wider implementation have been evaluated. A prototype of plant-based cream cheese has been developed and analyzed with support from a market-leading player. Although some applications were not identified during the project, this work continues after completion. New collaborations with breweries with a focus on circularity have also begun.

Expected long term effects

The company sees opportunities to expand the technology from BSG to other fibrous residues like oats, wheat, and vegetables, enabling scalability, licensing, and broader industrial and commercial applications. This supports growth, circularity, and global diffusion to reduce resource losses and environmental impact. The project has strengthened relationships with market leaders, laying the foundation for further development, sustainability, operational efficiency, and global commercialization.

Approach and implementation

The project included fermentation optimization, market analysis, partnerships, product development, and commercialization focused on sustainability. More time went to optimization and product development than market analysis and sustainability. Despite limited engagement from one initial partner, new leading actors added significant value. Deeper collaboration with one initial partner was replaced by work with other leading actors and the product development partner.