Background. The food industry generates large amounts of food waste during production, which is often underutilized. Various sorts of food waste with different chemical composition and physicochemical properties are produced depending on the type of industry. Due to increasing public concern about waste production, environmental protection, circular economy and  knowledge about the chemical composition of food waste, it is becoming a potential raw material in food production as a high nutritional by-product.
Results and conclusions. The main food waste generated during beer production is brewers’ spent grain (BSG), accounting for approx. 85 % of all by-products. Owing to low cost and significant  protein content, it is currently used in animal feeding. However, high levels of dietary fiber, minerals and antioxidants create an opportunity to apply BSG not only as a bioactive compound  extraction material but also as a raw material in human food processing. Therefore, this literature review concerned the possibility of applying BSG in the production of various value-added food products and its impact on chemical, physicochemical and sensory properties. The main issue related to the application of BSG in food products is decreasing product sensory scores due to  changes in color, aroma and texture. However, increasing a nutritional value and health-beneficial effects could enhance attractiveness, reduce sensory barriers and increase interest in BSG-derived food products.