A research project in Sweden is bringing together actors along brewing and baking value chains to transform brewer’s spent grain (BSG), a by-product of beer brewing, into a new ingredient for food production. Brewed and Renewed aims to develop methods for handling, processing, and using brewer’s spent grain to create bread and breakfast cereals. The Swedish research institute RISE leads the project, including participation from Axfood, Axfoundation, Bageri Gruppen, Carlsberg Sverige, Elajo, and Fazer.
