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

By Nathan Gray contact

- Last updated on GMT

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

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