• MALAVIKA T S
• MS PRITHIKA.M
• DR. PRATHIBA P S

The widespread use of single-use plastic cutlery has escalated environmental pollution, emphasizing the urgent need for sustainable alternatives. This study explores the formulation and evaluation of edible cutlery developed using brewers’ spent grains (BSG), a nutrient-rich byproduct of beer production. By combining BSG with wheat flour, cornstarch, and natural binding agents, the study aimed to produce an eco-friendly, biodegradable cutlery. The cutlery was assessed for sensory attributes, nutritional content, and structural integrity. Sensory evaluation revealed high consumer acceptability, particularly for appearance, texture, and overall acceptability. Nutritional analysis indicated a high dietary fiber content (19.1g/100g), along with substantial protein (16g/100g) and energy value (467.28 kcal/100g). Integrity tests showed greater stability in semi-liquid with fat compared to normal water. These findings highlight the potential of BSG-based edible cutlery as a viable and sustainable substitute for conventional plastic cutleries, contributing to circular economy practices and food industry waste valorization

Brewers’ spent grains (BSG), edible cutlery, sustainability, biodegradable cutlery, food industry byproducts, sensory evaluation, waste valorization, plastic alternative

"ECO-FRIENDLY ALTERNATIVES: FORMULATION AND EVALUATION OF EDIBLE CUTLERY FROM BREWER'S SPENT GRAINS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.c214-c218, May-2025, Available :http://www.jetir.org/papers/JETIR2505224.pdf

"ECO-FRIENDLY ALTERNATIVES: FORMULATION AND EVALUATION OF EDIBLE CUTLERY FROM BREWER'S SPENT GRAINS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppc214-c218, May-2025, Available at : http://www.jetir.org/papers/JETIR2505224.pdf