Tailoring starter cultures for the production of meat- and dairy alternatives from Brewers Spent Grain

The project aims to produce new plant-based meat and dairy substitutes, based on the fermentation the side stream brewers spent grain. The products will mimic the taste and nutritional values of the animal-based products, and will thereby enable the switch to sustainable food production.

The project will include the formulation of multiple plant-based products such as plant-based yogurt alternatives from the liquid fraction of BSG and plant-based meat alternatives from the solid fraction of BSG, life cycle assessment, short PhD course and a state-of-the-art report on the valorization of plant-based side-streams. This will be done by fermenting the BSG, using plant-isolated microorganisms to enhance taste, texture and nutritional value of the product in cooperation with the food industry. We aim to develop a specialized starter culture for the fermentation of BSG, by selecting and adapting carefully selected strains.

Turning beer waste to meat

Meat and dairy products are still our main protein sources despite their major climate-damaging effects. Luckily, there is an increasing demand for more sustainable protein-rich foods like plant-based meat and dairy alternatives. The project Tailoring starter cultures for the production of meat and dairy alternatives from Brewers Spent Grain aims to produce plant-based meat and dairy substitutes with better taste, texture and nutritional value than currently available substitutes. The products will be based on the largest side-stream from the brewing industry: Brewers spent grain (BSG), which is currently regarded as having low or no value. This will be done by fermenting the BSG, using plant-isolated microorganisms to enhance taste, texture and nutritional value of the product in cooperation with the food industry. The project aims to develop a specialised starter culture for the fermentation of BSG by using and adapting carefully selected strains