Development of new technologies for the valorization of brewery by-products

Over the last decade, global attention has increasingly shifted towards sustainable practices, spurred by growing environmental concerns and the recognition of finite resources. The corner stone of these efforts are the principles of the circular economy, which advocate for minimising waste and maximising resource reuse, remanufacture, and recycling. Concurrently, the issue of food waste has gained prominence, highlighting the inefficiencies and environmental impacts of current food production and consumption systems. A growing understanding of the limitations of the linear output and consumption models has propelled the transition towards a circular economy. Traditional linear systems, characterised by 'take-make-dispose' patterns, are inherently unsustainable, leading to resource depletion, environmental degradation, and increased waste generation. In contrast, the circular economy promotes a regenerative approach, where resources are kept in use for as long as possible, with value extracted at every stage and waste minimised through recycling and reuse. As we reflect on the past decade, it is evident that sustainability, with a focus on circular economy principles and addressing food waste, has become increasingly integral to global agendas and societal priorities. In response, a powerful alliance of diverse stakeholders, including governments, businesses, and civil society organisations, have united their efforts. They have launched initiatives to reduce food waste at various supply chain stages. These initiatives encompass interventions such as improved harvesting and storage practices, streamlined distribution and logistics, consumer education campaigns, and the development of innovative technologies for food preservation and redistribution. As a proof to this commitment, the Italian Piedmont Region has allocated funds from the European Community to develop a local supply chain with a sustainability approach driven by circular economy principles. The Baladin brewery seized this opportunity and presented a project that aligned with this vision, developing a new production chain that interconnected multiple industries while promoting the valorisation of brewery by-products. This project, falling under the name of “NUTRIBEV,” aimed to create the necessary expertise to establish a new line of functional beverages and baked goods. The project partners have been chosen from different fields of expertise to overcome the difficulties together, as shown in Table A 1.