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Our patent-pending process turns organic byproducts into healthy food ingredients with no chemical additives, e.g. our spent grain flour has high-protein and low carbs and gluten.
About
Our patent-pending process upcycles organic byproducts, like brewer’s spent grain (BSG), into nutritious, sustainable food ingredients that are safe for human consumption and ready for immediate use. Our BSG flour, for example has almost double the protein of almond and coconut flours, is rich in fiber and low in carbs and gluten—plus, it’s helping breweries become zero solid waste facilities. We are currently marketing our BSG flour to bakers, chefs and food manufacturers, but plan to expand to other markets using byproducts from the winemaking and soy manufacturing processes in the future. Our customers currently include independent bakeries around the country, restaurant groups and retailers. We’ve also received interest from a number of major food product development and manufacturing companies around the world. Our process is entirely mechanical and thus more natural than processes that use chemical additives or processing agents. Since it consists of multiple phases, our process also allows us to retain much of the taste and nutrition inherent to our raw material. Our brewer’s spent grain flour, for example, has been noted by our customers for its taste and aromatic qualities, which are vastly superior to other spent grain flours.