Brewery industry by-products as novel ingredients in the beverage, food and pet food industries

Bioactive peptides obtained from grains can be employed to prevent or treat several diseases such as diabetes, cancer, etc., and potentially contribute to the sensory profile (e.g., texture, mouthfeel) of foods and beverages. Brewery industry has two major by-products, namely Brewer’s spent grain and spent yeast, that are suitable for the production of bioactive peptides. This project will explore bioactive protein hydrolysates from brewery by-products and their techno-functional properties (e.g., water solubility, gelling properties) to be tested in a variety of beverages foods. Accordingly, the project results will add value to the partner organization’s by-products to emerge as novel ingredients for the plant-based foods industry for enhanced health benefits and physical quality.

Faculty Supervisor:

Filiz Koksel;Rotimi Aluko

Student:

Partner:

Farmery Estate Brewing

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Manitoba

Program: