We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Student Entrepreneurs Put Brewing Byproduct To Profitable Use

December 7, 2016: 12:00 AM EST
An eclectic team of students and graduates from New York University, aware that brewing a single six-pack of beer results in a pound or more of spent grain, figured that grain could be put to profitable use while helping to reduce food waste. They arranged with Brooklyn microbreweries to make regular pick-ups of the leftover grain, which would otherwise end up in landfills. Water is squeezed out of the grain, which is then heated to kill bacteria, further dehydrated, milled, and sifted. Bolstered by grants from various funding organizations, the group (Real-time Industrial Symbiosis Exchange, or RISE) is now trying to convince local bakeries to give their high-fiber, high-protein spent-grain flour a try. [ RISE flour, Image credit: © NYU  ]
Anne-Laure Fayard, "RISE Team Upcycles Food Waste into Flour", News release, NYU Tandon School of Engineering, December 07, 2016, © NYU School of Engineering
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Companies
Ingredients
Innovation
New Products
Trends
Bakery & Cereals
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Innovation & New Ideas
Research, Studies, Advice
Trends
Developed by Yuri Ingultsov Software Lab.