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Spent grain – filling the fiber gap

Spent grain food has the potential to allow every human being access to healthy food. Produced out of spent grain, it grants a sustainable production with reduced waste. Todays need for positive product attributes and sustainability can be covered with our food solutions out of spent grain. Reduced food waste
Despite of many valuable ingredients brewers spent grain is separated and so far used as animal feed or gets disposed. This results in a low sales price or even in disposal costs, which in sum means less earnings. Now we established a solution how to add more value to spent grain with less waste.

Production of healthy foods
Spent grain can be used to produce healthy foods due to its high protein and fiber content, which when eaten increases the sense of satiety and supports a healthy digestion. Additionally, the calorie content is up to 50 percent lower than of a traditional cereal snack.

Snacks with valuable minerals
Spent grain food provides valuable minerals - Calcium, Phosphorus, Iron, Copper, Zinc, Magnesium - and helps to satisfy the human daily requirement. The mineral content of it enables a balanced and improved nutrition, resulting in a healthy skin, teeth and bones.

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Spent grain in the brewing process

Simple production process
Malt is one of four valuable raw materials used to produce beer. During grinding, malt is separated into husks, grits and flours. While mashing, malt grist is mixed with water and starch is converted into malt sugar. During the following lautering, liquid wort and solid spent grains are separated.
To process spent grain into high quality snacks, it requires fermentation. Depending on the desired end product, spent grain is mixed with other ingredients such as flour and salt. As a final step, the product is extruded in its final shape

Wide variety of end products
With spent grain, a wide range of innovative and valuable products can be produced. Global trends such as the demand for functional, natural, fair and real foods as well as regional preferences like product variations, shapes and habits can be combined. The opportunities to produce diverse foods are unlimited. This fiber-rich by-product is the basis to produce healthy snacks.

Video: Spent grain

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