Agrain
The problem Agrain is aspiring to solve
Agrain is addressing the problem of substantial waste generated in beer production, particularly in the form of brewer's spent grain, a byproduct of the brewing process. Brewer's spent grain consists of the leftover grains used in beer production and constitutes one of the most wasteful side streams in the food industry. Given that beer is the third most consumed beverage globally, after water and tea, the volume of waste generated by breweries is staggering. For every 100 liters of beer produced, breweries generate 20 kilograms of brewer's spent grain. On a global scale, this amounts to over 40 million tons of brewer's spent grains annually.
Brewer’s spent grain is rich in fibers and proteins. With more than 9% of the world's population suffering from hunger and malnutrition, and the need to find sustainable sources of plant-based protein as a substitute for animal protein, it is both illogical and irresponsible to allow such valuable nutrition to go to waste.
In Denmark, some brewer's spent grain is used for animal feed, while in other countries, it is used for biogas production. However, in many countries, these options are not available, resulting in the wastage of spent grains. In any case, using side streams for human food is generally considered a more desirable use than for animal feed, biogas, or waste.
Agrains solution
Agrain has developed a method to upcycle brewer's spent grain into nutritious flour and wholesome products. Agrain's flour contains 20% protein, 50% dietary fibers, and all essential amino acids, in contrast to regular wheat flour, which contains approximately 4% protein and 10% dietary fibers. Agrain flour is not only beneficial for digestion but also provides a sense of fullness (satiety).
By giving malted and mashed grains a second life, Agrain contributes to reducing global food waste and addressing food shortages. Additionally, there are several other positive environmental impacts in the transition to a more regenerative ecosystem. For every kilogram of Agrain flour, 2 square meters of farmland can be preserved. The production of Agrain flour requires no water usage, and its CO2 emissions are 36% lower than the global average for wheat flour production.
Planetary’s investment reason and theory of change
Our decision to invest in Agrain is primarily motivated by our desire to support a plant-based, resilient food system and diminish the expansion of agricultural land.
Our theory of change hinges on Agrain serving as a role model for upcycling side-streams and promoting decentralized production. Over time, this can lead to a systemic shift toward local and regenerative ecosystems, where the most vulnerable populations can benefit from this nutritious resource, and both human and natural capital are taken into account.
The commercial side
Agrain is an ingredient supplier, offering flour B2B to industrial bakeries, canteens, and other food production companies. Agrain has formed partnerships with major players in the food industry who are interested in incorporating spent grain flour into their products. There is immense potential for expanding these partnerships both domestically and internationally, thereby growing the B2B market. Furthermore, there is a significant opportunity to establish or license the technology for use in factories located near breweries worldwide.
Agrain is continuously researching and developing new products and methods to maximize the utilization of brewer's spent grain. Currently, they are exploring ways to preserve and utilize the protein-rich liquid extracted from spent grains, ensuring that none of this valuable resource goes to waste.