Brew2Value – High-value valorisation of brewer's yeast

Funding

The project has received funding from VLAIO

Project Summary

The BREW2VALUE project addresses a significant challenge in the circular bio-economy: the underutilization of brewers' yeast, a major byproduct of the brewing industry. Currently, this resource is primarily processed into dried powder for animal feed. While it is naturally rich in valuable proteins and beta-glucan, its application in premium markets is hindered by its inherent bitterness and a lack of standardized data regarding how its quality fluctuates based on its brewery of origin and storage conditions. As a result, most high-end yeast derivatives currently on the market are produced from expensive primary-grown baker’s yeast rather than recycled side streams. 

To unlock this potential, BREW2VALUE’s aim is to develop an integrated valorization strategy that transforms brewers' yeast into high-quality functional ingredients. The project begins with a deep characterization of the raw material to establish strict quality protocols and understand the impact of storage on stability. This knowledge allows for the development of sustainable, eco-friendly debittering techniques that remove hop-derived bitter substances without damaging the yeast cells.  By utilizing advanced processing methods, the project wants to produce yeast extracts tailored for both the food market and the animal feed sector.

Ultimately, BREW2VALUE focuses on turning brewery side streams into high-quality nutrition for both people and animals. This initiative will ensure that brewery byproducts are fully utilized, transforming a perishable resource into a sustainable pillar of our modern food system.

Partners

Duration

• Start: September 2025
• End: September 2028