Brewers' spent grains: Techno-functional challenges and opportunity in the valorization for food products

Brewers' spent grains (BSG), a by-product of the brewing industry, are a rich source of dietary fiber, proteins, and bioactive compounds like phenolic acids. As a potential nutraceutical ingredient, BSG offers numerous health benefits, including improved digestion and reduced risk of chronic diseases. Despite these advantages, the application of BSG in food fortification remains limited, primarily due to challenges related to taste, texture, and overall product quality. Substantial research has advanced the functional and nutritional enhancement of BSG, the pathway to its widespread integration into the food system remains complex. Factors such as consumer acceptability and the scalability of commercialization strategies continue to pose challenges. However, these obstacles present opportunities for innovation, collaboration, and the development of novel approaches that can elevate BSG's role in sustainable food systems, furthering its alignment with the goals of a circular economy. Therefore, present review explores the latest developments in incorporating BSG into various food products, with a focus on its effects on sensory attributes. Special emphasis is placed on the techno-functional challenges posed by BSG fortification, including the optimization of formulation strategies to maintain consumer acceptability. Additionally, the review discusses the nutritional benefits of BSG-enriched foods, providing insights into its potential applications in health-promoting and sustainable food systems. 1. Comprehensive review of BSG incorporation into food products for added value. 2. Diverse food applications show BSG's functionality and nutritional benefits. 3. Key challenges in processing BSG addressed with practical solutions. 4. BSG valorization promotes sustainability and circular economy in food systems. 5. Bridges research and industry for effective BSG use in functional foods.