The results of clinical trials in humans indicate clearly that intake of insoluble yeast β-glucans orally is safe along with an immune strengthening effect.[11] β-Glucans obtained from the cell wall of yeasts can also be used in food industry as dietary fibres,[12] fat replacers and emulsifiers due to their ability for holding water, oil and fat.[13] Their incorporation in food helps in lowering blood sugar.[14] Yeast β-glucan extract is considered as safe for oral applications and recognized as GRAS (Generally Recognized as Safe).[15] Due to this fact, the research is focused on the development of extraction and purification methods.[16] The first β-glucan extraction methods were based on alkali-acid hydrolysis and later, on cell oxidation by sodium hypochloride. In recent years, biotechnological isolation methods with enzymes and/or sonication treatment have been developed. The purpose of this review is to evaluate different methods available for their use in β-D-glucan production from yeast biomass and provide with information on their extraction and purification techniques. Furthermore, the industrial production of added value products, such as β-glucans, from winery and brewery yeast wastes as a part of an intergraded, green and environmentally oriented industry, will be discussed.