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The start-up produces a sustainable, organic, high-protein and nutritious alternative flour intended to upcycle organic by-products into valuable ingredients. The company upcycles spent barley from microbreweries into flour for bakers and produces a sustainable, organic, high-protein, nutritious and inexpensive alternative flour that has a wide range of applications such as cookies, pasta and others, enabling brewing companies to recover spent grain and reduce waste.

Pilot Objectives

✔ Feasibility study on end-product range extension and possible new by-products (e.g. soybean).


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