Upcycled Grain Project, the sustainability initiative founded by snack brand Rutherford & Meyer, rescues leftover grain from beer brewing to create crackers.
After discovering the amount of food waste leftover from beer-brewing processes, Upcycled Grain Project (UGP) was struck with the idea to transform ‘spent’ grain into crackers.
Wheat grains, which are traditionally discarded, are instead mixed with other natural ingredients, including at least 26 per cent real fruit, to create vegan friendly snacks that don’t call for new resources.
The idea behind the project is that no material gets left behind, only crackers that do their part to reduce food waste.
UGP says its brand ethos is as easy to digest as the products themselves: they grow, brew and ‘rescue’ grains and turn them into something special, and that the upcycling process isn’t just good for the planet, but good for consumers, too.
The spent grain helps to create nutty, sweet and wholesome treats without any alcoholic aftertastes. The unlikely ingredient is also bursting with nutritional value. When steeping the malt barley for beer-brewing, none of the nutritional benefits are lost.
The rescued grain is packed with fibre and protein, as well as the added benefits of vitamins and amino-acids. Additionally, all crackers are vegan-friendly and GMO free.
Upcycled Grain Crisps are available in four flavours, Raisin and Rosemary, Orange and Sesame, Cranberry and Coconut, and Fig and Cardamom and are available in the biscuit aisle at selected Woolworths supermarkets.
