The Western Australian Government, in partnership with the End Food Waste CRC, is investing $660,000 in research to help WA’s craft brewing industry transform brewer’s spent grain (BSG) into sustainable, high-value products.
The 3-year project, led by ChemCentre, is studying the chemistry of BSG from various barley varieties, breweries, and batches to uncover new opportunities for value-added products. These include new ready-to-eat foods, food ingredients, prebiotics, nutritional health supplements, and sustainable biomaterials like plant-based leather.
BSG is a by-product of the brewing process, mainly from barley grain. The West Australian brewing industry produces approximately 250,000 tonnes of BSG annually with most of this currently used as low-cost animal feed or ends up in landfill. For every 100 litres of beer brewed, around 20 kilograms of wet BSG is created.
Unlocking its value starts with knowing exactly what is in BSG.
As part of the project, ChemCentre is delivering the first-ever detailed chemical composition and nutritional profile of Australian BSG. It will identify nutrient components, aromas, and flavours that influence how it can be used in food, pharmaceutical, cosmetics, and biomaterial industries.
The work includes investigating methods to recover amino acids, proteins, polyphenols, and minerals from spent grain to create ingredients for the health, sports and agricultural sectors, as well as the creation of a natural (plastic-free) ‘leather’ with potential for use in fashion products.
ChemCentre leads a powerhouse partnership working with Curtin University, Department of Primary Industries and Regional Development, the WA Brewers Association, Spinifex Brewing Co, Nanollose, and Maalinup Gallery to drive innovation from lab to market.