There’s more in spent grain

Spent grain has traditionally had limited uses outside brewing. Processing it for food and beverages can reduce what goes to waste and create a new ingredient stream from an already existing by-product.

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Lower environmental impact.

Upcycling spent grain into food and beverages can reduce landfill waste and help lower the brewing industry’s carbon footprint.1

Child drinking a glass of milk with a nutrition symbol overlay

Nutrition already in the grain.

Spent grain naturally contains high levels of fibre and protein, with very little sugar, giving it an interesting nutritional profile for plant-based products.1

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Another source of value.

Spent grain can become a saleable ingredient or the basis for new food and beverage products, creating commercial value beyond the brewing process.1