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Exploiting Brewing Co-products (AFM230) - FT1521

The main aim of the proposed LINK project is to develop commercially-applicable methods for the fractionation of brewers grain into microbiologically safe high- and medium-value ingredients for the food, pet food and beverage industries, thereby maximizing exploitation of the whole co-product
The main objectives of this project are to develop or adapt process technologies to:
· Extract polymers as high-value beer-foam stabilizers and rheologically active agents
· Exploit protein / starch-enriched fractions for manufacture of food ingredients (human food, pet food)
· Modify insoluble non-starch polysaccharides for use as a texturising (dietary) fibre source, and for non-food applications;
· Prevent microbiological degradation through the identification of critical control points in all processing activities;
· Assess commercial viability in terms of market and process.
Time-Scale and Cost
From: 2005

To: 2009

Cost: £175,000
Contractor / Funded Organisations
Masterfoods, IFR, Institute of Food Research (BBSRC), British Sugar plc, Biotal Limited, Scottish Courage Ltd
Food and Drink              
Food Hygiene              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Processing Sciences              
Food Safety              
Process Technology              
Products and Processes              
Sustainable Development              
Sustainable Farming and Food              
Sustainable Production              
Waste Management              
Fields of Study
Resource Efficient and Resilient Food Chain