This project seeks to develop new functional ingredients from brewer's grains, a high-volume agri-food by-product, through solid fermentation. The aim is to improve their nutritional and functional profile — increasing bioavailable proteins, fibre and bioactive compounds — for use in healthy baking.

The initiative responds to two opportunities: the growing demand for healthier and more sustainable bakery products, and the local boom in artisan baking and craft beer in Bizkaia, which reinforces its territorial impact.

The expected result is an innovative, sustainable and technologically viable ingredient that contributes to public health and the competitiveness of the local agri-food sector.

• Leartiker S.Coop.

• Literature review: Gather information on fermentation of by-products, use of bagasse and bread-making formulations.
• Fermentation of bagasse: Select microorganisms and adjust conditions to improve their properties.
• Characterisation: Analyse nutritional, functional and microbiological parameters of fermented bagasse.
• Baking formulation: Develop recipes with fermented bagasse and conduct tests in the pilot plant.
• Functional evaluation: Study digestibility, shelf life and sensory acceptance.
• Dissemination and transfer: Share the results and promote their application in industry.