Pizza company launches pizza made from spent grains from beer production
A Yorkshire pizza company has launched a pizza that uses spent grains from beer production to make “healthier” and more nutritious products.
The Homemade Pizza Club claims that using beer dregs doubles the fiber content and increases the protein content of pizza bases by around 14%, while reducing calories by 22% and providing 20% less sodium .
It also argues that it is more sustainable, allowing the company to tap some of the 250 million tonnes of depleted grain that is typically thrown away or used as a feed supplement for livestock due to its high protein content.
He claims the Healthy Pizza is a major innovation for the industry as the first HFSS-free tomato-topped pizza base (no high fat, salt and sugar) that is available to customers online.
Homemade Pizza Club founder James Sturdy said the company was inspired by the need to improve the nutritional content of pizza and move to a more circular economy without compromising on taste.
“Healthier products are often seen as a compromise or less like a treat, [but] with the Healthy, we’ve created a product that we believe delivers everything people love about eating pizza while making it much healthier, ”he said.
“The future of food lies not only in improving nutrition, but also in reducing waste and Le Salubre also ticks this box by reusing the spent grains from the brewing process. This means a highly nutritious food source that goes back into human consumption which is otherwise thrown away or sent for animal feed.
Brewers’ spent grain (BSG) is a by-product of the brewing industry that is created after the grain has been malted (soaked, sprouted and gently cooked) and then crushed to extract protein, sugar, and nutrients. The resulting liquid can be dried to stabilize it and give it more longevity and turned into flour.
Drain accounts for around 85% of brewing waste, although it is a valuable source of phenolic compounds, with antioxidant, anti-free radical, anti-carcinogenic and anti-apoptotic properties, according to the scientific journal Frontiers.