Is barley malt safe as a food ingredient?

Lene Duedahl-Olesen, P. A. Olesen

Research output: Contribution to conferencePosterResearchpeer-review

870 Downloads (Pure)


Today's increased focus on sustainability require increased focus on the safety of the products in use. Barley malt is used for beer and whisky production and the spent grain by-products from brewing makes up to 85 % of brewers total by-products. Spent grain has previously been used mainly for animal feed and recently the high nutritive value has made it feasible as bread flour supplement [1] and therefore human food. Process contamination such as the genotoxic acrylamide formed due to Maillard reactions between reducing sugars and amino acids at raised temperature could appear during drying of the malt. Previously, acrylamide has been detected among others in potato products, coffee and bread [2]. The use of smoked barley malt for enhanced flavours for certain beer and whisky types may increase the content of carcinogenic process contaminants in the by-products. Carcinogenic polycyclic aromatic hydrocarbons (PAH) are such process contaminants previously identified in e.g. smoked fish [3]. Germinated barley is smoke treated and for many whisky malt dried over peat-fuelled furnace for flavour addition probably with increased health risks for spent grain consumers as a result. To evaluate our concern we studied different barley malt types.
Original languageEnglish
Publication date2016
Number of pages1
Publication statusPublished - 2016
EventThe 1st food chemistry conference: shaping the future of food quality, health and safety - Hotel Krasnapolsky, Amsterdam, Netherlands
Duration: 30 Oct 20161 Dec 2016
Conference number: 1


ConferenceThe 1st food chemistry conference
LocationHotel Krasnapolsky


Dive into the research topics of 'Is barley malt safe as a food ingredient?'. Together they form a unique fingerprint.

Cite this