Have you ever wondered that if barley makes beer and we drink the liquid, where does the solid go? Breweries around the world produce billions of tonnes of spent grain each year that is highly nutritious.
Recognising the nutrition potential of spent grain generated by breweries each year, two young Kolkata-based entrepreneurs, Radhika Lakhotia and Dishita Choudhary, struck gold when they began to process this ingredient from breweries.
Under their startup brand wastED, the ladies created Mr. Brewise, a first-of-its-kind upcycled food ingredient loaded with fibre and protein with an extremely low glycaemic index.
In today’s world, where sustainability and reducing food waste are becoming increasingly important, their innovative approach to repurposing these grains caught our attention. Excerpts from the discussion:
What was the initial challenge that sparked your journey?
Our journey began with a pressing concern: the sheer volume of waste generated by the alcobev industry. The idea of perfectly good ingredients being discarded was troubling, especially when considering the environmental impact and the potential to repurpose these byproducts.
Our initial challenge was figuring out how to efficiently collect this product – with a shelf life of 12 hours – and transform these spent grains into something valuable and beneficial and increase its shelf life to 6 months.
This led us to into research, where we discovered the immense potential of spent grains. It is 85% double-sprouted barley and is rich in protein and fibre. The challenge was clear, but so was the opportunity to make a significant impact on both the nutritional landscape and environmental sustainability.
Can you quickly take us through wastED?
wastED is a pioneer dedicated to upcycling spent grains from breweries into high-protein, high-fibre flour, with no natural or artificial sugar. Our flagship product, The Fit Flour, is crafted from these grains and boasts an impressive nutritional profile with 30% protein and 45% fibre – all the while maintaining the costs at affordable rates.
It is the fittest and most versatile flour in the market today. We work closely with breweries to source spent grains, ensuring they don’t go to waste. We are proud to be incubated at IIM-Bangalore and the Wadhwani Foundation, driving innovation and sustainability in the food industry.
What makes your venture unique?
We noticed the massive amounts of spent grains being discarded by breweries. Radhika’s family already supplies grains to distilleries and breweries, and that got her thinking: what is happening to the grains that we’re supplying if the output is liquid?
wastED stands out due to our unique approach to solving two critical issues: spent products and nutritional deficiency. In India there are three mammoth problems: obesity, diabetes and lack of access to nutrition.
By repurposing spent grains from breweries, we address the significant problem of food waste while simultaneously creating heavily nutritious products. The Fit Flour is accessible to a broader audience, making nutrition affordable for the masses.
How do you ensure that the nutritional value remains intact after processing the waste grains?
Ensuring the nutritional value remains intact is a critical aspect of our process. Post processing, we extend the shelf life to 4 months. Our methods include careful drying and multi-milling processes that preserve the protein and fibre content of the spent grains.
We conduct rigorous testing at various stages of production to monitor nutrient levels and ensure that our final products meet the highest nutritional standards. We also make sure our aflatoxin levels are below 15 PPP to ensure we achieve export-ready standards.
What nutritional benefits do wastED’s barley protein powders offer, compared to traditional protein supplements?
Firstly, we are all natural: no bleaching agents, no preservatives, no conservatives. Second, it is super rich in protein at 30%, providing a significant boost to muscle repair and growth.
Third, our powders are high in dietary fibre at 45%, which aids in digestion and helps maintain a healthy gut. Also, our barley protein powder has a low glycaemic index, making it suitable for those managing blood sugar levels. We conduct regular GI testing on our products to ensure they meet the required standards.
Explain the market demand for wastED’s barley protein powders.
Initially, there was a niche interest in sustainable and upcycled food products. As awareness of environmental issues and the benefits of plant-based nutrition increased, so has the demand for our products.
Today, our product is used and endorsed by leading bakery brands. Giants like ITC and Britannia are accepting our product, along with Bajo Foods.
Are there any plans for wastED to expand operations?
We are currently planning to set up a second plant in Alwar (Rajasthan), which will significantly increase our production capacity and give us logistic benefits to reach more markets.
wastED plans to produce a range of products using upcycled ingredients: high-protein flour mixes, baking mixes and ready-to-eat snacks. Our R&D team is exploring new ways to upcycle food waste, including fruit and vegetable peels, hard bread, etc.
The founders of wasted can be reached on radhika@letsgetwasted.in and dishita@letsgetwasted.in.
