The group of inventions relates to the food industry, and more particularly to a method and device for transforming brewer's spent grain (BSG). The invention makes it possible to increase the level of recovery of edible fractions from BSG to 90-95%, and to increase the amount of protein in an edible suspension to not less than 50 wt % dry solids. The underlying principle of the invention is a technique for preparing BSG for nutrient extraction and extracting said nutrients by mechanical processing on a proposed industrial processing line. The essence of the claimed method lies in loosening BSG on a vibratory sieve, grinding the BSG in a colloid mill with the addition of water or centrate in a ratio of from 0.5:1 to 1:1 relative to BSG to produce a paste-like homogeneous mass of BSG, and then processing said mass in a screw extractor for further grinding and separation into two fractions: an edible suspension having a 90-95% moisture content and containing all of the nutrients of BSG, including protein substances; and ground BSG husks having a 60-75% moisture content, suitable for subsequent industrial use. The edible suspension is then mechanically filtered to remove ground husk residue, and the suspension is pumped into a storage tank.

The group of inventions relates to the food industry, and more particularly to a method and device for transforming brewer's spent grain (BSG). The invention makes it possible to increase the level of recovery of edible fractions from BSG to 90-95%, and to increase the amount of protein in an edible suspension to not less than 50 wt % dry solids. The underlying principle of the invention is a technique for preparing BSG for nutrient extraction and extracting said nutrients by mechanical processing on a proposed industrial processing line. The essence of the claimed method lies in loosening BSG on a vibratory sieve, grinding the BSG in a colloid mill with the addition of water or centrate in a ratio of from 0.5:1 to 1:1 relative to BSG to produce a paste-like homogeneous mass of BSG, and then processing said mass in a screw extractor for further grinding and separation into two fractions: an edible suspension having a 90-95% moisture content and containing all of the nutrients of BSG, including protein substances; and ground BSG husks having a 60-75% moisture content, suitable for subsequent industrial use. The edible suspension is then mechanically filtered to remove ground husk residue, and the suspension is pumped into a storage tank.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by using a mechanical device to separate the solids from the liquids based on a density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by using a mechanical device to separate the solids from the liquids based on a density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

The present invention relates to a vegan food composition comprising at least 5 wt % cereal and at least 10 wt % legume on a dry basis, wherein said composition comprises at least 2 wt % dietary fiber provided by cereal and legume and at least 5 wt % protein provided by any one or more of said cereal and legume, and wherein the D4,3 particle size of said composition is less than 100 microns.

The invention is directed to a method for the electrostatic separation of foodstuff components present in a foodstuff composition by an electrostatic separator, said separator comprising a separation chamber and at least three plate electrodes positioned in the separation chamber, wherein the plate electrodes are positioned substantially parallel and are spaced apparat from adjacent plate electrodes; the plate electrodes are arranged to be rotated alternately around a first and a second rotation axis, which rotation axes are substantially parallel, provided at a distance from each other and substantially perpendicular to the plate electrodes; at least part of an outer surface of the plate electrodes faces at least part of an outer surface of adjacent plate electrodes; a flow path for a stream of foodstuff components is provided between the outer surface parts of adjacent plate electrodes which are facing each other; and the plate electrodes are alternately chargeable with a positive and a negative electric charge or alternately grounded and either positively or negatively chargeable.

The invention is directed to a method for the electrostatic separation of foodstuff components present in a foodstuff composition by an electrostatic separator, said separator comprising a separation chamber and at least three plate electrodes positioned in the separation chamber, wherein the plate electrodes are positioned substantially parallel and are spaced apparat from adjacent plate electrodes; the plate electrodes are arranged to be rotated alternately around a first and a second rotation axis, which rotation axes are substantially parallel, provided at a distance from each other and substantially perpendicular to the plate electrodes; at least part of an outer surface of the plate electrodes faces at least part of an outer surface of adjacent plate electrodes; a flow path for a stream of foodstuff components is provided between the outer surface parts of adjacent plate electrodes which are facing each other; and the plate electrodes are alternately chargeable with a positive and a negative electric charge or alternately grounded and either positively or negatively chargeable.

The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain where a vegetable or animal material has been added and the mixture subjected to an extraction step to provide an improved taste and mouthfeel.

A cocoa substitute in which a supplementary raw material produced in a step for manufacturing a food product is used. A cocoa substitute containing a protein composition derived from beer lees can be used as a raw material in a chocolate-like food product, etc.