EverGrain, a sustainable ingredient company created by beer giant AB InBev, has announced the launch of its scientific advisory board.
The brewing industry generates nine million metric tons of dry spent barley grain a year. Most goes to animal feed or is discarded, but EverGrain sees it as an ‘untapped sugar grain’ with nutritional value as a protein and a low carbon impact.
The company has appointed five members to the board:
- Prof. Dr. Elke Arendt, MSc, PhD, DSc, University College Cork (Ireland): Professor in the School of Food and Nutritional Sciences and specializing in cereals, malting, and brewing science with a particular focus on gluten-free foods and beverages, starter cultures, functional beverages, rheology, and food structure.
- • Prof. Dr. Christophe Courtin, PhD, KU Leuven (Belgium): Professor of Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry specializing in the molecular biology of cereal starch, non-starch carbohydrates, and dietary fiber, with a focus on the functionality of dietary fibers in human health and applications in other areas of technology.
- Dr. Diederik Esser, PhD, Wageningen University & Research (Netherlands): Senior Researcher specializing in the study of nutrition quality and bio-functional activity of emerging, sustainable protein sources, especially as they relate to the performance of endurance athletes and metabolic systems.
- Prof. Dr. Thomas Hofmann, PhD, Technical University of Munich (Germany): President of the Technical University of Munich and Professor in the newly established Chair of Food Chemistry and Molecular Sensors specializing in screening, identifying, and quantifying chemical compounds that are naturally occurring and/or formed during processing and can influence the sensory, appearance, and metabolic health impact of foods and beverages.
- Prof. Dr. Justin Siegel, PhD, University of California, Davis (United States): Associate Professor of Chemistry, Biochemistry & Molecular Medicine and Faculty Director of the Innovation Institute for Food and Health specializing in understanding proteins and designing enzymes for diverse applications spanning many sectors, including the food and beverage industry.
The ESAB is led by EverGrain’s Global Head of R&D Steffen Münch and Dr. Harold Schmitz, PhD, ESAB Chair and Senior Scholar in the Graduate School of Management at the University of California, Davis.
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