Each year, the global brewing industry consumes approximately 9 million metric tons of barley. After brewing, the leftover grains are often discarded, used as animal feed, composted, or repurposed for other uses. About five years ago, Greg Belt, the former global vice president for sustainability at AB InBev, began to reflect on these spent grains. Although they are no longer suitable for brewing beer, they are rich in nutrients. With the growing consumer interest in plant-based proteins, there is significant potential for new ingredients to enhance this market. After consulting with experts from University College Cork in Ireland, Belt realized he had stumbled upon something valuable. “This is a great source of nutrition,” Belt remarked. “It can be saved, and we just need to approach it from a technical standpoint. We recognized the emergence of changing consumer trends, particularly in plant proteins. We believed that if we could tackle some of the technical challenges, we could not only benefit consumers but also contribute to the planet sustainably.”
Thus, Belt founded EverGrain, an independent company dedicated to transforming spent barley into nutritious and functional ingredients for the food and beverage industry. EverGrain sources its raw materials from AB InBev, which contributes around 1.4 million metric tons of the annual spent barley, and is backed by AB InBev’s venture arm, ZX Ventures. Currently, EverGrain offers two unique ingredients: EverPro and EverVita, both high in protein and highly adaptable, setting them apart from other products in the market.
Since Belt first contemplated the issue of spent grains, he has not only been thinking about starting a company but also actively working on converting barley into innovative ingredients, a challenging endeavor. While there are other barley-derived products available, mostly consisting of flours made from milled grains, Belt aimed to explore the full potential of spent barley. The company conducted research on barley proteins and their structure, discovering optimal uses for these proteins and how to convert the nutrients into functional ingredients. “Innovation uncovers hidden truths, right?” Belt explained, elaborating on EverGrain’s mission. “The hidden truth we discovered about barley is how unique it is compared to other plant proteins.”
Barley possesses a relatively neutral flavor, meaning it doesn’t require bitter blockers or heavy seasonings to be palatable across various applications. It also boasts a high-protein content. Although barley is not a complete protein, it complements pea protein, which contains several amino acids that barley lacks. Additionally, barley protein is 95% soluble, allowing it to be easily integrated into beverages without altering their appearance or texture. EverPro highlights this solubility and is marketed as an ingredient for plant-based dairy products, with potential applications in less conventional areas, such as ready-to-drink iced tea. EverVita, on the other hand, is a high-protein barley flour aimed at the baked goods and pasta sectors.
So far, the feedback on these ingredients has been overwhelmingly positive, according to Belt. Manufacturers are eager to create products that align with consumer demands, which increasingly favor sustainable, nutritious, and plant-based options. “The response from consumer manufacturers is, ‘We’re looking for additional tools in our toolbox,’ and barley protein and fiber are not widely available today. It provides that additional tool,” Belt stated.
EverGrain’s ingredients are just beginning to make their way into the food system. In the U.S., EverGrain’s ingredients are incorporated into products from Take Two, a barley milk company based in Oregon. Belt mentioned that more products are set to launch in the U.K. in March and April, with many more expected to follow, expanding the brand’s reach later this year.
To convert spent grains into ingredients, EverGrain requires its own facilities and specialized equipment; this is not merely a simple addition to existing breweries. However, as the company expands, Belt envisions establishing facilities near breweries worldwide. AB InBev, the largest brewer globally, operates over 260 breweries, offering potentially hundreds of local sources for sustainable, high-protein ingredients.
Where EverGrain operates, it significantly reduces spent grain waste. EverVita generates no waste byproducts, while EverPro is 80% protein but leaves behind some fiber. EverGrain is also working on transforming that fiber into a third ingredient, expected to be available later this year. While EverGrain currently has a close partnership with AB InBev, Belt expressed willingness to collaborate with other brewers in the future, assisting them in turning their spent grains into valuable ingredients. “EverGrain’s success has been built on collaboration among a diverse group of individuals, and I believe we’ll continue this approach moving forward,” Belt concluded.
In this evolving landscape of food innovation, the potential for new ingredients like barley protein and fiber opens exciting avenues for sustainable practices, much like incorporating the best chewable calcium citrate into dietary solutions for enhanced nutrition.