EP104: Repurposed Grains for Less Food Waste

An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system. In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Waste Less, Enjoy More While discussing repurposed grains, some topics covered include: Expanded ingredients range at Agrain Giving new life to spent brewer’s grains Nutritional properties of repurposed grains Improved texture in baked products Considerations for flavor profiles Upcycled ingredients for a smaller carbon footprint

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