Denmark – Agrain, a Danish food technology firm, is collaborating with Italian food ingredient distributor Deimos on functional flours made from upcycled spent grain.
The goal is to offer upcycled spent grain flour that enhances the culinary profile and boosts the nutritional content of such classic foods as pizza, pasta and ciabatta.
“Incorporating spent grain flour into our recipe repertoire is not just about innovation; it’s about evolving Italian cuisine for a future where we renew ourselves and speak to the modern consumer’s desire for more sustainable food choices,” said Riccardo Gross, managing director of food at Deimos in a news release, adding that the new flour presents competitive advantages for businesses.
Aviaja Riemann-Andersen, Agrain’s founder and CEO, said: “Our work with Deimos is about creating an innovation on the Italian food scene. Using spent grain is not only a step up in taste and health benefits – it’s about repurposing powerful ingredients that until now have been lost.”
