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Collaboration with Saltire Patisserie transforms brewing byproduct into low-waste bakery good
Food scientists at Abertay University have partnered with an Edinburgh-based artisan bakery to develop a new muffin made using Brewer’s Spent Grain (BSG), a byproduct of the beer brewing process.
The bakery, Saltire Patisserie, sought to reduce waste and promote sustainability by turning this byproduct into a nutrient-rich, health-enhancing ingredient.
Naturally high in fibre and protein, BSG serves as a nutritious and environmentally friendly alternative to traditional baking ingredients.
Researchers from Abertay’s Department of Built Environment and Life Sciences analysed the nutritional profile of BSG and refined its processing to make it suitable for baking. By adjusting the drying and milling techniques, they reduced the grain to a fine 0.25mm particle size - a step that improved texture, moisture retention, and shelf life.
The team also worked on ingredient processing and recipe development to maximise its effectiveness in baking, testing different formulation ratios to increase BSG substitution while maintaining desirable sensory characteristics.
Consumer feedback played a key role in shaping the final recipe. Sensory testing was carried out at Abertay’s Consumer Experience Centre – a state-of-the-art facility for food evaluation and the only lab of its kind in Scotland.
Professor Alberto Fiore, Professor in Food Chemistry and Technology, said:
This partnership is a great example of how academic research can address real-world challenges. By combining scientific insight with artisanal baking expertise, we’re creating healthier, more sustainable products that help tackle food loss. Transforming a brewing byproduct into a nutritious ingredient not only prevents unnecessary disposal — it also opens up new possibilities for improving public health. It’s a win-win for sustainability and wellbeing.
The collaboration has helped strengthen Saltire Patisserie’s expertise by introducing scientific research into its product development and sustainability practices, positioning the company as an innovator in Scotland’s baking industry and a leader in the future of sustainable baking.
With the new product now ready for market, the project has not only delivered a fresh offering but also supported the bakery’s long-term strategy for growth and environmental responsibility.
Jane Franco, Business Development Manager at Saltire Patisserie:
At Saltire Patisserie we are always striving to innovate while staying true to our craft. Partnering with Abertay University has allowed us to turn a brewing byproduct into something both nutritious and delicious. This project shows how bakeries like ours can lead the way in sustainable food solutions, proving that what once was waste can now be part of a healthier, greener future for our customers and our industry.
Both organisations are exploring further collaboration through initiatives such as the Knowledge Transfer Partnership (KTP) scheme, which supports academic-industry partnerships to drive innovation and economic growth.
The team also plans to expand their research into other sustainable bakery products and contribute to broader net-zero goals through reduced food waste and energy-efficient production methods.
