Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems

Plant proteins are gaining popularity due to increased consumer emphasis on health, along with the global movement towards developing sustainable food systems and reducing environmental impact. Brewer’s spent grain (BSG) is the most abundant by-product of the brewing industry and represents an ideal raw material for protein isolate production. In this study, the nutritional and techno-functional properties of EverPro, a BSG protein isolate, were investigated and compared to pea and soy protein. The nutritional and amino acid compositions of each protein were determined, along with physicochemical characteristics including protein solubility, foaming capacity, emulsifying properties, and rheological properties. With a protein content of >85%, EverPro meets or surpasses the requirement of each essential amino acid per g protein, with the exception of lysine, while pea and soy are deficient in methionine and cysteine. EverPro is fully soluble in water (101.7%), far exceeding the solubility of pea (22%) and soy (52%) protein isolates. EverPro also has a high fat absorption capacity (182.4%), and a superior foaming capacity (112.68%) compared to pea or soy. Furthermore, EverPro does not cause changes in viscosity during heating and cooling of dispersions, such as beverages. Besides its outstanding nutritional and functional characteristics, life cycle assessment analysis showed that production of EverPro has a lower impact on global warming compared to soy protein isolate, pea protein isolate, whey protein isolate, and egg white powder. This study highlights the efficacy of EverPro as a nutritious, multi-functional and sustainable ingredient with the potential to enrich a variety of plant-based foods