From Side Stream to Ingredient: Fermentation-Enabled Upcycling of Oilseed, Winery, and Brewery Residues into High-Performance Proteins.

Meeting the protein needs of a growing global population requires developing sustainable, nutrient-rich alternatives to conventional animal and plant proteins. Many plant-derived materials hold strong nutritional potential but are limited by undesirable flavors, poor functionality, and challenging textures. Meanwhile, the U.S. food system generates large amounts of protein-rich byproducts, such as brewer’s spent grain (BSG), oilseed press cakes, and grape seeds, that are often discarded or used for low-value applications despite containing significant recoverable nutrition. This project will transform these residues into high-quality, clean-label protein ingredients through controlled, food-grade fermentation. This natural process, used in foods like yogurt, tempeh, and sourdough, reduces bitterness, breaks down complex fibers, enhances digestibility, and improves flavor. By applying selected beneficial microbes, including lactic acid bacteria, koji molds, and yeasts, we will tailor fermentation to reduce off-flavors, develop savory “umami” notes, and improve functional properties important for plant-based meats, sauces, and dairy alternatives. The project will begin with a detailed characterization of each raw byproduct, followed by screening and optimization of fermentation conditions. Fermentations will be carried out in lab-scale bioreactors, and promising processes will be scaled up to a pilot plant to evaluate feasibility and performance under conditions relevant to commercial manufacturing. To demonstrate practical value, we will develop simple prototype foods that showcase improvements in taste, aroma, texture, and functionality. This work will add value to agricultural residues, reduce waste, support U.S. processors, and help meet rising demand for better‑tasting plant‑based foods.