Potential of brewers' grains
Closely collaborating with Wageningen University & Research (WUR) and a leading brewer, Duynie is working on innovation projects to extract protein and fibre from brewers spent grain. Brewers worldwide produce some 30 million tonnes of brewers spent grains annually. In Europe this amounts to 8 million tonnes. Isolating the protein from this co-product is challenging, as only a minor part of the protein is soluble in water. Researchers from Food and Biobased Research at WUR and innovation specialists of Duynie are developing new methods to concentrate the proteins from the brewers spent grains. Besides using it as a component for feed, the fibre can also be used as source for food, technical applications and the production of bio-energy via fermentation or combustion.
From the laboratory to the brewery
In close collaboration with its partners Duynie takes the process of isolating fibre and protein from the laboratory to the brewery. The plan is to install separation units directly connected to breweries all over the world to separate the spent grains into valuable ingredients. “In fact we turn a brewery into a bio-refinery”, says Robbert van Breda, chief new business officer at Duynie. “At a local brewery of a leading European brewer we are bringing this innovation to life. A great example of upcycling brewers spent grain in added-value components.”
Stable and profitable
Upcycling brewers spent grain in added-value components creates new value for suppliers and customers and also improves the carbon footprint. By doing this, Duynie and its partners demonstrate efficient use of resources and the viability of the circular economy. “Turning a great idea into a profitable business implies stable production at the right cost”, Robbert says. “If we can upscale this in the future and use this protein for many valuable applications in feed, food and petfood, this brings huge benefits for the brewing industry, our customers and the environment.”