Could a corn by-product provide industry with new ‘stealth health’ ingredient?

By Nathan Gray

- Last updated on GMT

Corn by-product to provide industry with new stealth health ingredient

Related tags Maize

Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.

Professor Padu Krishnan, of South Dakota State University developed the process to turn this coarse golden by-product of ethanol production – also referred to as distillers' dried grain (DDG) – into a food grade ingredient using a combination of industry standard techniques.

Most DDG is currently used as animal feed, but Krishnan envisages a different use for this processing by-product.

"How many times do you walk by a pile that is 36% protein and 40% fibre?”​ he asks.

Krishnan's process purifies the DDG, changing it from hard grain into a white powder similar flour. The end result is a high protein, high fibre ingredient that could be used to substitute flour in a number of food applications, says the researcher.

Related topics R&D Sustainability Ingredients

Related news

Related products

show more

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Human Nutrition and Health | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Tomorrow’s bakery shortenings. Today.

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils | 10-Oct-2023 | White Paper

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are...

Related suppliers