Vegan innovation has found a valuable set of exploitable chemical substances, including proteins, in a byproduct derived from brewing production.
A large part of the residual grain generated by breweries, around 70%, is currently reused as animal feed, while 10% is allocated to the production of biogas. However, about 20% ends up in landfills. New initiatives are exploring its potential as a sustainable resource.
One of the pioneering companies in this field is the Swiss start-up Upgrain, which in 2024 implemented a system to transform spent grain into proteins and fibers suitable for human consumption.
This system, approved by the U.S. FDA and the European Food Safety Authority, can be installed directly in breweries. From small units adapted for microbreweries to large facilities like that of Brauerei Locher, the second largest brewery in Switzerland, Upgrain has innovated in the utilization of this resource.
The company is already working on Europe’s largest on-site processing plant, inaugurated in September 2024.
A hidden treasure for food and innovation
William Beiskjaer, co-founder of Upgrain, pointed out in an interview with the BBC that residual brewing grain is a “hidden resource with great potential for more sustainable and healthier nutrition.” According to him, this byproduct could help address the growing global demand for proteins and fiber.
Companies like Agrain in Denmark and BiaSol in Ireland have already started marketing proteins and fibers derived from brewing grains, using them in products such as pizzas, granolas, bread, and plant-based meat alternatives.
Even large breweries have embraced this trend. For example, Anheuser-Busch InBev from Belgium and Molson Coors based in Chicago have developed vegan versions of “barley milk” from used grain. Molson Coors promotes its product Golden Wing as a healthier option with 25% less sugar than most oat milks available on the market.
Beyond food: innovation in vegan materials
The impact of brewing grain is not limited to the food industry. The London-based start-up Arda Biomaterials has used this byproduct to create leather alternatives. Although initial attempts resulted in inconsistent materials, such as “pancakes”, the company managed to synthesize proteins that mimic those of animal leather thanks to supramolecular chemistry.
Residues from different beers even provide unique colors: for example, black beers like Guinness produce a dark material, while lagers generate brown tones.
Unlike other leather alternatives, which often lack scalability or do not fully deliver on their ecological promises, Arda’s material is efficiently produced with basic resources.
Currently, the company is testing the material in products such as wallets and bags, and its new pilot plant in London, which will start operating in 2025, has the capacity to produce up to 1,500 square meters annually.
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