Meet the Startup: ValueGrain

40 million tons of brewer’s spent grain (BSG) – a beer industry by-product – are generated globally per year, but it does not find its way back into human food chain. ValueGrain have developed a patented B2B technology that processes BSG into a highly nutritious and scalable liquid flour. This upcycling commodity can be used in baked goods to improve nutritional value and functionality or as a fermentable base in industrial sourdoughs and alternative chocolate applications. ValueGrain also serves as a protein source in alternative or hybrid meat products.

The key advantage is about the relatively simple setup. This not only makes operational use more efficient but also cheaper to implement than the status quo's systems and processes. The simplified installation, operation of the plants, and low maintenance effort is easy adaptable to all global markets equipped with breweries and food productions without major utilization issues.

Creating a business model that raises the income of breweries for their by-product will lead to an easy entry because of offering a no-brainer deal considering price and output. Providing a cheaper and greener alternative for food producers on the other hand will create the demand on customer side.

If you are interested in collaboration, partnerships, or learning more about ValueGrain, follow Next Kitchen to stay updated on their journey throughout the program.