As the global population is set to swell to 10 billion by 2050, we will need more sources of protein. #NTUsg scientists have developed a new method of extracting 80% of the protein from leftover grains created by brewing #beer.
This breakthrough could allow us to ease our reliance on meat for protein and add more protein to plant-based food, which will help #foodproduction to become more #sustainable. The extracted protein also contains high amounts of #antioxidants which could be used in body lotions and moisturisers.
The #NTusg scientists are currently in talks with beer makers and #cosmetic companies, hoping to scale up their solution and commercialise it soon.