Spent grains from brewing processes at Brauerei Locher are used by the brewery’s own food upcycling brand brewbee to produce meat alternatives and other food products. Image provided by Brauerei Locher

Brewbee launches new dishes developed using spent grains

27 May 2024 13:05


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Appenzell - Brewbee is launching a vegan lasagna and Bolognese-style ragu on the market. The food upcycling brand of Brauerei Locher develops food on the basis of by-products from the brewing process. The start-up’s pizza and chips made from spent grains have proven to be incredibly popular.

Brauerei Locher from the canton of Appenzell Innerrhoden in Switzerland is expanding the range of products offered under its food upcycling brand brewbee to include a vegan lasagna and Bolognese-style ragu, as the brewery explains in a press release. Using by-products of the brewing process such as spent grains and yeast, brewbee develops meat alternatives and other food products. “The spent grains contain more protein and fiber than other raw materials so that you feel full faster and, above all, for longer”, as Simon Haas, food technology expert and product developer at brewbee, comments in the press release.

According to information from the company itself, the spent grains produced by Brauerei Locher alone could feed around 50,000 people each year. Last year, Brauerei Locher produced and sold around 70 tons of chips and 165 tons of pizza made from brewery by-products. This means that pizza sales have increased more than sixfold in the last two years, while the sales of chips have more than doubled across the same time frame.

“We take great pride in the fact that by processing by-products from the brewery we are able to avoid wasting valuable resources and at the same time producing high-quality food that our customers really love”, comments Aurèle Meyer, Managing Director of Brauerei Locher, before adding. “With our food products developed on the basis of spent grains, we are aiming to create an accessible offering and to demonstrate that upcycling in the food sector can be both sustainable and attractive”. ce/hs

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