Agrain by Circular Food Technology

“Adding Agrain flour to classic recipes like pizza dough has the potential to revolutionise culinary traditions while also addressing the modern consumer’s desire for more sustainable food options" says Matteo Biasibetti, Technical Application Manager at Deimos Group. Deimos used Agrain flour – upcycled from brewers’ spent grain – to give their pizza crust more bite. With Agrain flour they: 🍕 Achieved nutritional value comparable to wholegrain dough 🍕 Maintained a more neutral taste than wholegrain pizza 🍕 Improved the bite and crispiness of the crust 🍕 Increased hydration by 4-6%, thus yielding more dough By repurposing a major byproduct of beer brewing, Deimos also helped to reduce food waste and the overall environmental footprint of the pizza. Read the full case here 👉 https://lnkd.in/drdync7n Are you curious about how you can keep up with consumer trends by using upcycled food ingredients in your own products? Get in touch!👇 Marta Benedet | Key Account Manager 📲 +45 31 51 12 59 📨 [email protected] Selcuk Yildirim | Key Account Manager 📲 +45 22 55 98 32 📨 [email protected] Martin Thomsen | CCO 📲 +4531204215 📨 [email protected] Aviaja Riemann-Andersen | CEO & Co-Founder 📲 +45 2727 6915 📨 [email protected] #upcycled #ingredients #futureoffood Evolutia® by Deimos Food matteo sanvito Bente Hjortskov Ema Kosova Kjell Redecker Anna Verlinde

We're so excited to have been selected to participate in the SVG Ventures | THRIVE 2024 Immersion Program in partnership with EIT Food 🙌 The program - designed to accelerate the growth of agri-food scaleups - is a fantastic opportunity to expand our network and gain access to investment, industry experts and business opportunities in the U.S. and North America. We look forward to meeting the full cohort in person at the THRIVE Global Impact Summit in Santa Clara on November 7th! 👇 Onego Bio Neggst Nasekomo Meala Foodtech MyEasyFarm ♻️ Every grain counts Paula Elliott Samantha Gadenne Marie Russier Aviaja Riemann-Andersen Martin Thomsen Marta Benedet Selcuk Yildirim Bente Hjortskov Ema Kosova Anna Verlinde Jesper Clement Taxgaard Kjell Redecker Moe Brandi Michael Forster #scaleup #expansion #northamerica

People understand it!! 🤯🤯 If there’s one major takeaway from participating at Copenhagen Cooking festival, it’s that people from outside of the food industry are genuinely interested in our story and #circular mission. For 3 days, we shared our crisps, crackers and upcycled flour with hundreds of visitors. Many were curious, some skeptical, but most of them were not afraid to try – especially upon hearing that our products were made from the leftover grains from beer brewing, one of the largest food industry waste streams. To almost everyone we spoke with – young and old – it just 👏 made 👏 sense! This is a hugely affirming for us, after so many conversations with folks from the food industry that have left us convinced that communicating #upcycling and circularity is nearly impossible. Why are we all overthinking a sustainable solution that is so straightforward? 🧐 The cherry on the top was that consumers genuinely enjoyed the taste of our samples, to the point of selling us out of flour on one of the days! And yes, that is HRH Princess Marie tasting our #spentgrain crackers. Just saying 👑💁♀️ ---- Want to give Agrain flour a go? Get in touch!👇 Marta Benedet | Key Account Manager 📲 +45 31 51 12 59 📨 [email protected] Selcuk Yildirim | Key Account Manager 📲 +45 22 55 98 32 📨 [email protected] Martin Thomsen | CCO 📲 +4531204215 📨 [email protected] ♻️ Every grain counts Aviaja Riemann-Andersen Bente Hjortskov Ema Kosova Anna Verlinde Jesper Clement Taxgaard Kjell Redecker Moe Brandi Michael Forster

We’re so excited to be a part of this years’ Copenhagen Cooking festival with a pop-up booth at Kødbyen 🧑🍳🎉 For two decades, Copenhagen Cooking has been spreading awareness of Copenhagen as a world-class gastronomic destination and paying homage to Danish food culture and Nordic cuisine. This year, the festival celebrates its 20th anniversary as well as the 20th year of the New Nordic Food Manifesto: a philosophy that has inspired a wave of innovation and valorisation of traditional Nordic foods, with focus on purity, seasonality, ethics, quality and sustainability 🌱 Rumour is that HRH Princess Marie will be joining the celebrations on Friday, so we’ll do what we can to get her along to our stall to try some #upcycled spent grain crisps and crackers 😉👑 We’ll also be giving a 20% discount on all products bought at our stall – so do come and check them out! Find us at the festival square in Kødbyen on 👉 Thursday 22nd (15:00-21:00) Friday 23rd (12:00-22:00) Saturday 24th (10:00-22:00) Vi ses! 👋 ♻️ Every grain counts #copenhagencooking #nordicfood Aviaja Riemann-Andersen Martin Thomsen Marta Benedet Selcuk Yildirim Bente Hjortskov Ema Kosova Anna Verlinde Jesper Clement Taxgaard Kjell Redecker Moe Brandi Michael Forster

HERE are the 25 female entrepreneurs you should definitely know 👇👇👇 And guess what? Our very own CEO and co-founder Aviaja Riemann-Andersen is one of them! 🎉 Aviaja co-founded Agrain after discovering the scale of #spentgrain waste from beer brewing. Along with the original co-founders, they recognised its potential for creating something useful and sustainable instead. That’s when Aviaja threw herself into entrepreneurship, and hasn’t looked back. According to Aviaja, the best thing about being an entrepreneur is the possibility of making a difference: both on the large scale, but also in relation to the daily work life of her employees. According to an analysis by Dansk Erhverv, only every 4th entrepreneur in Denmark is a woman, while only 1% of investments go to companies with exclusively female founders and 6% to mixed teams. This makes starting a business challenging for women – making it all the more important to recognise and celebrate the ideas and potential of female entrepeneurs. Huge congratulations to Aviaja and the 24 other admirable women for being named in this years’ publication! 💪 See the full list and register for Dansk Erhverv’s celebratory event in Aarhus (August 19th) at the link in the comments 👇 ♻️ Every Grain Counts #femaleentrepreneur #femalefounder Martin Thomsen Marta Benedet Selcuk Yildirim Bente Hjortskov Ema Kosova Anna Verlinde Jesper Clement Taxgaard Kjell Redecker Moe Brandi Michael Forster

Traditions... with a twist! 🔥 Snobrød is a campfire classic. The Danish word translates to "twisted bread". Simply put, it's bread on a stick, twisted and toasted over a campfire until fluffy inside and crunchy all around. We've given this summer tradition an innovative twist by adding a handful of Agrain #spentgrain flour to the recipe: giving the rustic bread a hint more colour and caramel aroma that we absolutely love 😋 Find our campfire bread recipe and more at 👉 https://lnkd.in/dmHYdM_S Want to give your own traditional recipes an innovative spin? Get in touch! 👇 Marta Benedet | Key Account Manager 📲 +45 31 51 12 59 📨 [email protected] Selcuk Yildirim | Key Account Manager 📲 +45 22 55 98 32 📨 [email protected] Martin Thomsen | CCO 📲 +4531204215 📨 [email protected] Aviaja Riemann-Andersen | CEO & Co-Founder 📲 +45 2727 6915 📨 [email protected] #upcycled #innovation #futureoffood Ema Kosova Bente Hjortskov Kjell Redecker Anna Verlinde Moe Brandi

Are you a professional baker or bread manufacturer? 👩🍳 This could be the ingredient you’ve been missing. Agrain flour is made from brewers’ spent grain, giving it unique properties that can improve the quality of baked goods. Adding Agrain to your products can: 🍞 enhance aroma and natural colour 🍞 improve texture through higher hydration 🍞 boost nutrition by adding protein and fibre Curious to find out more? Contact us 👇 Marta Benedet | Key Account Manager 📲 +45 31 51 12 59 📨 [email protected] Selcuk Yildirim | Key Account Manager 📲 +45 22 55 98 32 📨 [email protected] Martin Thomsen | CCO 📲 +4531204215 📨 [email protected] Aviaja Riemann-Andersen | CEO & Co-Founder 📲 +45 2727 6915 📨 [email protected] #ingredients #bread #flour Ema Kosova Bente Hjortskov Kjell Redecker Anna Verlinde

Upcycling is all about capturing the nutrients that normally slip through the cracks of our food system and using them to create new nutritious and delicious foods ♻️😋 In our latest edition of Food Cycle, we're diving into the benefits of #upcycled food from a #health and nutrition perspective, showing how health can and should be a core facet of circular food innovation. What do you think: can health benefits drive the upcycled food movement? 💡 Aviaja Riemann-Andersen Martin Thomsen Marta Benedet Selcuk Yildirim Bente Hjortskov Massimo Ciafre' Ema Kosova Anna Verlinde Jesper Clement Taxgaard Kjell Redecker Moe Brandi Michael Forster

Are you a professional baker or food product developer? 🧑🍳 Agrain flour can help you stand out from the crowd 🙋♀️ Our flour is upcycled from 100% brewers’ spent grain, giving it a unique aroma and natural colour. Plus, it’s packed with protein and fibre to give your products that extra nutritional boost – while making a positive impact on sustainability. Every grain counts! ♻️🌾

Join the upcycled food movement! ✊ Our newsletter ‘Food Circle’ is for anyone who wishes to learn more about circular food solutions and their importance in building a sustainable food system. Tell us, what questions do you have about upcycled food? 🤔💭 Psst…! The next edition comes out next week. Subscribe now so you don’t miss it!👇 #upcycled #futureoffood #newsletter Aviaja Riemann-Andersen Martin Thomsen Marta Benedet Selcuk Yildirim Anna Verlinde Kjell Redecker Moe Brandi Ema Kosova