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Highlights 222 millions of tons are annually wasted in developed countries. Increasing pressure is being placed on shrinking finite resources produce our food. The European commission has recently committed to decrease food waste 50% by 2025, as well as the US who have adopted a national waste reduction goal by the year 2030. We must adopt a fully coordinated global effort to achieve sustainable food security. Technology has a significant role to play in global food security.

Summary Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and aw progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples.

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