Dry Sour from Spent Grains

Through the innovative reutilization of brewers' spent grain (BSG), a byproduct of the brewing industry, the project aims to tackle food waste while contributing to the development of sustainable, nutritious food products.

Brewers' spent grain, the largest byproduct of the brewing process, is rich in fiber, protein, and other beneficial nutrients, yet a significant portion is discarded or underutilized, contributing to food waste. The project proposes to transform BSG into a high-value, dry sourdough product that can be used in various food applications, enhancing flavor, nutrition, and sustainability. By incorporating BSG in sourdough we can increase the fiber content of bread and baked products substantially, promoting a healthier diet for all, without consumers having to change the way they eat.