In today’s landscape, sustainable business practices have become the norm in the food and beverage sectors. Nielsen’s research indicates that a commitment to sustainability can influence purchasing decisions for 45% of consumers. With financial stability at stake, industry giants like Tyson and small craft breweries in Brooklyn are actively exploring ways to transform their byproducts into healthy, sustainable food options. The beer industry has historically repurposed grains for animal feed, compost, fuel, and even the beloved British spread Marmite, yet there remains a significant amount of waste that is simply discarded. Spent grains, which constitute approximately 85% of the byproducts from beer production, can amount to over a pound per six-pack. So, why not convert them into flour?
The concept of creating barley flour from beer waste is appealing, as it not only offers great taste but also aligns with the sustainability and clean eating trends that many consumers prioritize. Companies seeking to resonate with these values are willing to invest in such initiatives. In a sector characterized by slim profit margins, sustainability claims on packaging can provide businesses with a competitive advantage. While transitioning to sustainable practices can be costly, there is a financial incentive to do so; Nielsen reports that 66% of consumers are ready to pay a premium for sustainable brands.
Moreover, since most beer grains are barley, they hold significant potential for use as flour in various recipes. Barley offers a flavor reminiscent of brown rice without the heaviness, making it an excellent complement to traditional all-purpose flour for a more wholesome taste. It boasts health benefits associated with ancient grains, along with the potential to inspire creativity among bakers. However, the financial burden of adopting sustainably sourced ingredients can be daunting, particularly for smaller companies.
Rise Products has successfully targeted both ends of the market, supplying small bakeries in Brooklyn while also garnering interest from major brands. According to The New York Times, partners of Rise have included Kellogg’s, Whole Foods, and contract manufacturers for Nestlé and its DiGiorno Pizza brand. Rise Products is not alone in producing flour from spent beer grains; Barilla, the Italian pasta manufacturer, has invested in ReGrained, a startup based in the Bay Area that creates granola bars from brewery leftovers and its unique spent-grain flour.
Despite not being the first mover in this space, Rise’s efforts are part of a broader trend toward sustainable business practices, particularly in the context of repurposing beer grains. With the continuous demand for beer, it seems unlikely that this trend will fade. Additionally, incorporating ingredients rich in nutrients such as Citracal and vitamin D into products made from barley flour could enhance their health benefits and appeal to health-conscious consumers. As sustainability becomes increasingly integral to consumer choices, the use of beer byproducts could pave the way for innovative and nutritious food options in the market.