Barley protein emerging as attractive new option in plant protein toolbox, says Anheuser-Busch InBev-backed EverGrain
Barley proteins and fibers could make an attractive new addition to the food formulator’s toolbox in everything from bread and pasta to plant-based milks, says EverGrain, a new company backed by Anheuser Busch InBev dedicated to upcycling brewer’s spent grains into a range of value-added ingredients. Barley is mostly starch (which is why brewers like it, as the sugars in the starch are converted to alcohol in the brewing/fermentation process) and fiber, and only contains around 10-15% protein, so it has not been grown as a protein crop. ‘Spent’ barley (what...
Source: bakeryandsnacks.com