Using spent barley grain to lower the sugar content of certain foods

EPFL spin-off Embion Technologies has developed a soluble fiber powder made from barley residue from the beer-making process that can be used to reduce the sucrose content of a wide range of foods. This by-product also appears to lower cholesterol levels and reduce the risk of cardiovascular diseases. Sugar is the new tobacco, and food manufacturers - under pressure from taxes, laws and health professionals - are struggling to find a good replacement for it. They may soon get what they want in the form of a soluble fiber powder produced from spent barley grain left over from the beer-brewing process. This product, developed by EPFL spin-off Embion Technologies, can be used to make up for the weight and volume difference between sucrose and the natural sweeteners that replace it, such as stevia, which are much more powerful and thus used sparingly. Several major food producers have already expressed interest in this product. Manufacturers now depend on starch derivatives like maltodextrin and polydextrose to make up for the volume and weight to replace beet or sugar cane. But these fillers have one major drawback: they push up blood sugar levels. "Over the long term, these peaks can result in insulin resistance, which can in turn lead to obesity, hypertension or even type 2 diabetes," says Georgios Savoglidis, CEO of Embion Technologies, which is based at EPFL Innovation Park. The soluble fibers, made up of oligosaccharides known as beta-glucans, are produced using a process that was developed at EPFL and perfected by the startup. The fibers offer two major advantages: they are neutral in flavor and good for human health. Various studies (*) have shown that these oligosaccharides help lower cholesterol and blood sugar levels and reduce the risk of cardiovascular diseases. Upcycling 50% of the weight of spent barley grain