Researchers at Unicamp have developed a technology that utilizes Brewer’s Spent Grain (BSG), a byproduct generated in large volumes by the brewing industry, in the production of plant-based meat analogs. BSG, a residue rich in proteins and complex carbohydrates, is typically directed to animal feed or discarded, leading to the waste of a valuable nutrient source and contributing to environmental impacts.

In the proposed technology, BSG is incorporated into the manufacturing process of plant-based foods, where the residue functions as a functional ingredient. In this process, BSG offers the advantage of improving both the texture and nutritional quality of the products, promoting a fibrous structure similar to that of meat, without the need for artificial colorants.

Thus, the invention promotes better utilization of malt spent grain discarded by the industry and provides a sustainable solution for food production. Furthermore, it enables the development of plant-based meat analogs with enhanced sensory characteristics, contributing to the growing demand for alternatives to meat products.