Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 559106
Title Beyond animal feed? : The valorisation of brewers’ spent grain
Author(s) Bolwig, Simon; Mark, Michael Spjelkavik; Happel, Maaike Karlijn; Brekke, Andreas
Source In: From Waste to Value / Bolwig, Simon, Mark, Michael Spjelkavik, Happel, Maaike Karlijn, Brekke, Andreas, London : Taylor and Francis - ISBN 9781138624979 - p. 107 - 126.
DOI https://doi.org/10.4324/9780429460289-6
Department(s) Landscape Architecture and Spatial Planning
Publication type Peer reviewed book chapter
Publication year 2019
Abstract

A key factor in making progress towards a circular bioeconomy and hence more sustainable patterns of consumption and production is the capture and valorisation of organic residues from industry. In the brewing industry, the large quantities of spent grain produced during the brewing process have spurred interest in developing various valorisation pathways as an alternative to the traditional use of spent grain as animal feed. Spent grain has a high protein content and other nutritional assets, as well as potential as a feedstock in various industries, including food and nutrition, chemicals, pharmaceuticals and biofuels. However, company decisions on how to manage organic residues not only reflect the technical possibilities, but are also influenced by the economic supply chain and regulatory aspects, as well as corporate social responsibility policies and initiatives. In view of this, this chapter investigates the use of organic residues in brewing value chains with a focus on spent grain, and identifies the factors determining existing and alternative management options for this residue. The chapter is based on a multiple case study of thirty-two breweries in Denmark and Norway.

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