Residual Grains from Breweries Up-cycled to New Sustainable Products
The up-cycling of spent grains from breweries – that would otherwise go to waste – is generating entirely new and nutriotious food products. The process saves resources and is more climate-friendly than other related grain-products.
Foto: Agrain.
It is estimated that 8-10% of the world’s total C02 emissions is associated with food products that is not consumed but wasted. The brewing industry uses a lot of resources to cultivate the grain that serves as the base of their alcoholic drink products.
Beer is the 3rd most consumed drink in the world, but unfortunately many useful resources are wasted during the brewing process. More than 42 million tonnes of spent grains – utilized during the brewing process – are either used for animal feed or wasted. However, the Danish company, Agrain, has innovated new exciting products that maximize the spent grains’ value.
Turning spent grains into organic flour
Agrain specializes in the up-cycling of spent grains from breweries. They extract the liquids from the grains, which leaves the dry spent grains that serve as the main ingredient in their organic and nutritious flour.
AGRAIN HAS DEVELOPED A PRODUCTION PROCESS THAT CAN EXTRAPOLATE 200 KG OF FLOUR FROM 1 TONNE OF SPENT GRAINS
The company produces many types of flour with unique flavours based on the type of beer that was brewed from the grains. Besides IPA-, pilsner- and whiskey-flour, other Agrain-products include granola, crisps and crackers. All these products are 100% organic with no food additives, preservatives, nor artificial colours.
A gentle production process for the environment
Agrain has developed a production process that can extrapolate 200 kg of flour from 1 tonne of spent grains where most of it would otherwise go to waste. The process is also much friendlier to the climate compared to other flour-products with 24-44 kgs of CO2 savings for every 100 kgs of Agrain-flour.
