Exploring the nutritional value of spent grain

Spent grain, a major brewing industry byproduct, is generated in large quantities annually. A review article on “Composition and Nutrient Value Proposition of Brewers Spent Grain” published in the October issue of the Journal of Food Science summarizes research into the composition and preservation of brewers spent grain (BSG), different extraction techniques for BSG proteins and phenolic acids, and the bioactivities of these phenolic components.