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Foods made with upcycled alcohol processing byproducts

Shafer, Patrick
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Abstract
The alcohol industry produces a large amount of byproducts, called pomaces and brewer�s spent grain (BSG), which are edible, but difficult and expensive to store and process. Therefore, they are largely used as animal feed or disposed of, thus generating waste. However, consuming these byproducts has been shown to have positive health outcomes, even offsetting the negative effects of a poor diet. While there are many sustainability and dietary benefits to consuming alcohol byproducts, a current missing piece of critical research is exploration of food product development. This research examines the applications of alcohol industry byproducts in familiar food products as functional ingredients. By focusing on product development, we explore the potential of these byproducts to create foods that are nutritious, sustainable, and appealing to consumers.
Description
Date
1/1/2026
Student Status
Graduate Student
Journal Title
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Type of presentation
Poster
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UVM Student Research Conference
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Citation
URI
https://hdl.handle.net/20.500.14849/10386
DOI
Advisor(s)
Chris Skinner
Department
Program/Major
Food Systems PhD
College/School
College of Agriculture and Life Sciences
Organization
Research Category
Life Science
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