STORY LINK / SAN FRANCISCO (September, 2019) — Expect to see more food products on shelves formulated with the leftover grain from beermaking. Brewers’ spent grain adds nutrition, flavor and functionality to a range of sweet and savory applications, said Dan Kurzrock, co-founder and chief executive officer of ReGrained.

The San Francisco start-up is scaling up production of the upcycled ingredient to supply to manufacturers of snacks, baked foods and condiments. Local pasta and pizza companies already source ReGrained Supergrain+ flour, which is high in protein and prebiotic fiber and low in sugar. Packaged foods are in development and will brandish a “Powered by ReGrained” mark, Mr. Kurzrock said.

Read the full story at Food Business News here.

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