The Iconisation of Yeast Spreads—Love Them or Hate Them

Frank Vriesekoop,Carolyn Russell,Athina Tziboula-Clarke,Allison Mcnamara,Marine Bois,Céline Jan,Stephanie Farley

doi:10.3390/beverages8010016

Frank Vriesekoop, Carolyn Russell + Show 5 more

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The production of beer yields a number of by-product streams, with spent brewers’ yeast being the second most abundant in volume. The high nutritional value of spent yeast has seen a large proportion of spent brewers’ yeast being used for both food and feed purposes. One of the uses of spent brewers’ yeast for human consumption has been the production of yeast spreads, which came onto the market in the early 20th century, first in the United Kingdom and shortly thereafter in the commonwealth dominions, especially Australia and New Zealand. In this research we investigated the national status of yeast spreads in the UK, Australia and New Zealand. We show that a brewery by-product such as spent brewers’ yeast is more than a mere novel utilisation of a waste stream but have become inherently associated with national identities of these countries to such an extent that some brands have become iconicised. Furthermore, some yeast spread brands have become a symbol of (inter)national polarisation, purely based on its initial sensorial characterisation.

Highlights

The production of beer generates a range of by-products, ranging from spent grain, spent yeast, spent hops/hot trub [1], and waste and unsold beers [2], with spent brewer’s grain being the most abundant by-product [3]
All three national yeast spreads investigated in this study appear in the Top 10 of national food brands, indicating that all three brands are in the fore of the minds of people in all three countries
This was further reflected in the fact that in all three countries al passersby recognised the national yeast spread from it common packaging

Summary

Introduction

The production of beer generates a range of by-products, ranging from spent grain, spent yeast, spent hops/hot trub [1], and waste and unsold beers [2], with spent brewer’s grain being the most abundant by-product [3]. Spent brewer’s yeast is the second largest by-product generated by the brewing industry. There is an ongoing excess of spent brewer’s yeast coming from the brewing industry. This is because the beer fermentation process generates approximately four to five times the amount of yeast in excess of the yeast required to start the fermentation [3]. A considerable quantity of the yeast generated is surplus to the brewer’s needs, even though it is otherwise suited for re-pitching in the beer production process [5]. Some non-reusable yeast is generated during beer maturation in the post-fermentation stages, including yeast obtained from the bottoms of maturation tanks. If the brewer produces significant quantities of spent brewer’s yeast, thbisreswuerpr lpursodbuyc-epsrosidguncifitccaannt bqueasnotlidtieasnodf uspseendtfborrewotehre’sr ypeuarspt,otsheiss s[1u,r3p]l.us by-product can be sWolhdilaentdheusceodncfoepr toothfeurspinugrpsposeenst [b1r,e3w]. New products have come on retmo athineemd acrokmetminermciaolrleyraevceaniltabyleearusn. tAill1l 9th68es. eNperwodpurcotds,uacptsarhtafvroemcoCmueboenx atondthGeuminanrkesest in mYoeraesrteEcxetnratcyt,eaarres.stAillllotnhethsee mpraordkuetcatsn,daparaertprfreodmomCinuabnetxlyapnrdodGuuceindnferossmYsepaesnttEbxretrwacetr,’sare stiylel aosnt [t3h]e. market and are predominantly produced from spent brewer’s yeast [3]

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