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Brewers Spent Grain Based Functional Snack


Teagasc researchers, in collaboration with University of Helsinki, used the total residue of beer manufacturing – brewers’ spent grain (BSG) - to develop a highly bioactive spoonable plant-based snack, through bioprocessing, moving closer to clean label status.


This can help healthy snack manufacturers meet consumers’ growing demand for sustainable plant-based functional snacks, while reducing the carbon footprint of the brewing industry, given BSG represents 80% of brewing industry waste.


Prototype developed, addressing sensory and technological challenges to achieve stabilised final product

- Sensory studies undertaken-masking of bitterness achieved


1. Brewing industry- Full use of BSG waste product in end product, meaning no additional waste -> circular economy approach

2. Snack manufacturers- bioprocessing approach to develop functional snack with no additives -> clean label status

3. Consumers- Functional snack, rich in protein, fibres, carbohydrates

To find out more contact:marie curie actions logoTeagasc
Miriam Walsh