A review of innovative approaches for valorizing brewing by-products for food applications and consumer perceptions

Abstract

The brewing industry generates a large amount of solid by-products, including spent grain, yeast, and hops, which present environmental challenges but offer opportunities for valorization in food applications. These solid by-products are rich in dietary fiber, proteins, polyphenols, and bioactive compounds with potential health benefits. This review explores innovative strategies for upcycling brewing solid by-products into functional food ingredients, focusing on advanced extraction techniques, biotechnological processes, novel food formulations, and food packaging. We highlight green extraction methods, enzymatic hydrolysis, and microbial fermentation as key approaches for enhancing bioavailability, functionality, and sensory properties. Furthermore, consumer perception plays a crucial role in the successful market acceptance of food products valorized from brewing solid by-products. Factors such as sensory attributes, sustainability awareness, and transparent communication influence consumer acceptance and willingness to purchase. Despite advancements in extraction, bioprocessing, and product development, challenges remain in optimizing processing technologies, ensuring food safety, and increasing consumer engagement. This review provides a comprehensive perspective on bridging technological advancements with market-driven approaches to support sustainable and circular food systems.