How Anheuser-Busch InBev is recycling ‘high-quality protein’ from beer brewing
“We are the largest buyer and fermenter of malt globally,” Doukeris says. “Upstream, we have 20,000 farmers.”
“Up until a few years ago, what we did was take this barley malt, ferment, and produce beer. In the fermentation process, the yeast takes all the starch or the carbohydrates from the barley and leaves the grain that is very rich in protein and fibers,” he says.
“Through technology, especially biotech technology, we were able to do a separation with the fiber and the protein, and now we have an amazing amount of protein — that is very high-quality protein without any carbohydrates — that we can sell.” (Yahoo Finance)
Frosts, heatwaves and wildfires: the climate crisis is hitting the wine industry hard
As the climate crisis intensifies, the wine industry is increasingly vulnerable and growers across the world are scrambling to find solutions. (The Guardian)