Knowledge Agora

Title	Review of the valorization initiatives of brewing and distilling by-products
ID_Doc	7250
Authors	Umego, EC; Barry-Ryan, C
Title	Review of the valorization initiatives of brewing and distilling by-products
Year	2023
Published
Abstract	Beer and spirits are two of the most consumed alcoholic beverages in the world, and their production generates enormous amounts of by-product materials. This ranges from spent grain, spent yeast, spent kieselguhr, trub, carbon dioxide, pot ale, and distilled gin spent botanicals. The present circular economy dynamics and increased awareness on resource use for enhanced sustainable production practices have driven changes and innovations in the management practices and utilization of these by-products. These include food product development, functional food applications, biotechnological applications, and bioactive compounds extraction. As a result, the brewing and distilling sector of the food and drinks industry is beginning to see a shift from conventional uses of by-products such as animal feed to more innovative applications. This review paper therefore explored some of these valorization initiatives and the current state of the art.
PDF

Similar Articles

ID	Score	Article
17131		Stewart, K; Willoughby, N; Zhuang, SW Research Trends on Valorisation of Agricultural Waste Discharged from Production of Distilled Beverages and Their Implications for a "Three-Level Valorisation System"(2024)Sustainability, 16, 16
6624		Zeko-Pivac, A; Habschied, K; Kulisic, B; Barkow, I; Tisma, M Valorization of Spent Brewer's Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application(2023)Fermentation-Basel, 9, 3
24601		Agrawal, D; Gopaliya, D; Willoughby, N; Khare, SK; Kumar, V Recycling potential of brewer's spent grains for circular biorefineries(2023)
22250		Mainardis, M; Hickey, M; Dereli, RK Lifting craft breweries sustainability through spent grain valorisation and renewable energy integration: A critical review in the circular economy framework(2024)
16517		Chattaraj, S; Mitra, D; Ganguly, A; Thatoi, H; Das Mohapatra, PK A critical review on the biotechnological potential of Brewers' waste: Challenges and future alternatives(2024)
13453		Errico, M; Coelho, JAP; Stateva, RP; Christensen, KV; Bahij, R; Tronci, S Brewer's Spent Grain, Coffee Grounds, Burdock, and Willow-Four Examples of Biowaste and Biomass Valorization through Advanced Green Extraction Technologies(2023)Foods, 12, 6
9170		Ortiz-Sanchez, M; Inocencio-García, PJ; Alzate-Ramírez, AF; Alzate, CAC Potential and Restrictions of Food-Waste Valorization through Fermentation Processes(2023)Fermentation-Basel, 9.0, 3
22478		Jackowski, M; Niedzwiecki, L; Jagiello, K; Uchanska, O; Trusek, A Brewer's Spent Grains-Valuable Beer Industry By-Product(2020)Biomolecules, 10.0, 12
4049		Allegretti, C; Bellinetto, E; D'Arrigo, P; Griffini, G; Marzorati, S; Rossato, LAM; Ruffini, E; Schiavi, L; Serra, S; Strini, A; Tessaro, D; Turri, S Towards a Complete Exploitation of Brewers' Spent Grain from a Circular Economy Perspective(2022)Fermentation-Basel, 8, 4
6433		Lech, M; Labus, K The methods of brewers' spent grain treatment towards the recovery of valuable ingredients contained therein and comprehensive management of its residues(2022)