Millions of tons of wheat bran, a byproduct of flour milling, are routinely discarded as animal feed. But a recent breakthrough by researchers at KTH Royal Institute of Technology in Sweden is poised to change that, transforming this often-overlooked agricultural resource into a versatile, plant-based ingredient with the potential to reshape the food industry. The innovation centers around creating stable, jelly-like hydrogels from wheat bran fiber and protein, offering a sustainable solution for improving texture and nutrition in a wide range of food products.
The research, published this month in the journal Food Hydrocolloids, marks the first successful incorporation of wheat gluten protein – rather than animal-based alternatives – into bran-based hydrogels. This achievement unlocks new possibilities for utilizing agricultural side streams and addressing the growing demand for plant-based food options.
For years, wheat bran’s coarse texture has limited its use in human food applications. “That’s in contrast to the rough and fibrous mouth-feel of wheat bran, which normally prevents us from enjoying it in healthy food products,” explained Francisco Vilaplana, professor in glycoscience at KTH and director of the PLENTY research centre, in a statement. The KTH team’s method overcomes this hurdle by converting the bran into soft, pliable hydrogels capable of enhancing the structure, thickness, and overall mouthfeel of various foods.
The process involves extracting arabinoxylan (AX), a natural fiber found in wheat bran, and combining it with proteins derived from wheat. Researchers then employ an enzyme called laccase to link the fiber molecules, creating a stable gel network. The protein is then embedded within this network, a process that Vilaplana says actually improves its functionality. “We developed new functional food ingredients that combine two of the most nutritious components in our diets, the protein and the fibre,” he added.
A Versatile Ingredient for Plant-Based Innovation
The potential applications for these wheat bran hydrogels are extensive. Unlike many plant proteins that struggle to form stable gels on their own, often resulting in undesirable textures, the fiber network created by the KTH process provides structural support, leading to more consistent and appealing results. This opens doors for incorporating the ingredient into plant-based meat and dairy alternatives, high-fiber snacks, sauces, and even specialized nutrition products like sports and medical foods.
Early testing suggests the technique isn’t limited to wheat protein either. Researchers believe it could be adapted to work with other plant proteins, including pea and soy, further expanding its versatility. The study’s success is particularly significant given the sheer volume of wheat bran generated annually – millions of tons globally, much of which currently ends up as animal feed.
The project, led by postdoctoral researcher Niklas Wahlström, received funding from the Lantmännen Research Foundation and is now being expanded through the PLENTY research centre at KTH. PLENTY, which is funded by Formas, focuses on optimizing resource use and creating circular supply chains to minimize food waste. The centre’s broader mission is to valorize agrifood side streams – essentially, finding valuable uses for materials that would otherwise be discarded.
According to KTH, the innovation has the potential to significantly increase the utilization of agricultural by-products in the human food supply, contributing to a more sustainable and circular food system. The research team is continuing to explore the full range of applications for these novel wheat bran hydrogels, with a focus on optimizing their properties and scaling up production for commercial use.
The next step for the PLENTY research centre involves further refining the process and exploring partnerships with food manufacturers to bring these innovative ingredients to market. Researchers will too continue to investigate the potential of applying this technology to other agricultural byproducts, furthering the development of a more sustainable and resource-efficient food system.
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