We are one step closer to turning one of the largest industrial side streams into a sustainable, versatile food resource.
So what happened?
Our engineers spent last week further optimizing our prototype achieving our best outcome so far. To be honest, even better than expected (don’t tell anyone).
Why is this great?
- We can already start sampling ValueGrain with food producers on demand, paving the way for collaborations and partnerships.
- The insights gained bring us one step closer to industrial-scale production, fueling further optimization, trials, and research.
The outcome was so good that half of our team and some close partners have been spontaneously baking all sorts of bread over the weekend, complementing flour with 20-30% ValueGrain—making it more nutritious, delicious, and sustainable.
And keep in mind, the beauty of ValueGrain is its broad application as a food resource. Bread is only one use case. ValueGrain can be used in pizza dough, plant-based meat alternatives, bulk ingredients for sausages, and beyond.
🔜 Next stop: New Food Festival in Stuttgart, where our CEO Tim Gräsing will talk about transforming food processing side streams into new raw materials for the industry.
Exciting times ahead—we’ll keep you posted!