Surplus food, which is avoidably or unavoidably generated in the food supply chain, should be used for human consumption according to the food resources management hierarchy.
Surpluses of eatable and edible material may be used in two possible ways, food redistribution and food upcycling. Some of the by-product materials of the food and beverages manufacturing processes have significant nutritional and functional value and are edible, but not eatable. Brewers’ spent grain (BSG) or brewery’ s spent grain, a major by-product of the brewing industry, constitutes such a by-product. Spent grain is quite rich in protein (20%) and fiber (70%) on dry basis, and is produced abundantly; on the average 20% of BSG is produced per 100L beer, amounting to approximately 31% of the original malt mass.