Document Type

Article

Disciplines

1.6 BIOLOGICAL SCIENCES

Publication Details

https://www.tandfonline.com/doi/abs/10.1080/10408398.2023.2198012

https://doi.org/10.1080/10408398.2023.2198012

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 utilisation 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 byproducts 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.

DOI

https://doi.org/10.1080/10408398.2023.2198012

Funder

Department of Agriculture, Food, and the Marine (DAFM), Ireland under the grant number 2019R563

Creative Commons License

Creative Commons Attribution-Share Alike 4.0 International License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.

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