R&D - Project

VALORBSY Completed

Brewery yeast valorized for nutritional ingredients as alternatives to animal proteins

The ValorBSY project aims for the sustainable valorization of residual yeast from craft breweries for the agri-food industry, combining collection technologies, targeted extraction, and the creation of new products.

Stainless steel brewing tanks in a brewery
Powdered yeast on a wooden spoon with wheat ears
Brown beer bottles with condensation

The ValorBSY project aims to develop an innovative and sustainable approach to valorize residual yeast from small and medium-sized breweries, giving them a second life with high added value in the agri-food sector.

The project is structured around three main axes:

  • Identifying the most suitable technologies and logistical methods to collect and transport biomass from one brewery to another while preserving its food-grade quality.
  • Optimizing pressurized water extraction to isolate valuable antioxidant molecules while eliminating bitter compounds derived from hops.
  • Developing food product formulations, such as cereal bars, enriched with yeast residues possessing nutritional properties.

This project is conducted in partnership between Celabor, an expert in biomass valorization, and Meurice R&D, a reference center in the brewing sector. Together, they leverage their previous experience and the evolution of economic, environmental, and agri-food challenges to successfully carry out this initiative.