With Tailoring starter cultures for the producon of meat- and dairy alternaves from BSG we aim to produce plant-based meat and dairy substutes with beer taste, texture and nutrional value than currently available substutes. Moreover, we will base our products on the largest side-stream from beer producon, Brewers spent grain (BSG), which is currently regarded as a low- or non-value side stream. The project will follow a 3-year plan, and include the formulaon of mulple products, a two-day short course and a state-of-the-art report on the valorizaon of plant-based side-streams. The aim is to uncover this potenal by fermenng on BSG, using plant-isolated microorganisms to enhance taste, texture and nutrional value of the product in cooperaon with the food industry. Speciﬁcally in 2020, we aim to develop a specialized starter culture for the fermentaon of BSG, by selecng and adapng carefully selected strains. Furthermore, we will test BSG from both barley and wheat beer. The project will create a circular economy for breweries by implemenng strategies for conversion of BSG into ingredients that can be used in plant-based foods, targeng the “Materials system’s challenge” of building circular material ﬂows. Addionally, the project will have the opportunity to create a systemic change in the food industry, since the method can target all plant based waste streams. The project builds on an ongoing Climate KIC Pathﬁnder project, which aims at transforming the liquid fracon of BSG into a plant-based yogurt alternave. This project will be expanded upon and include the solid BSG fracon, in order to produce a plant-based meat alternave, which will mimic the umami taste, texture and nutrional qualies of meat by ulizing microbial fermentaon. The project thereby aims at creang sustainable alternaves to some of the most climatedamaging food value chains eﬀecvely targeng the “Land use system’s challenge”.
|Short title||BSG 2.0|
|Effective start/end date||16/06/2020 → 31/12/2023|