Brewers in the U.S. are disposing millions of gallons of grain — in fact, there is enough grain leftover each year to fill up the Boston Harbor 10 times over.
Having seen this, a group of Johnson and Wales graduates have found a way not only to save that “brewer-spent grain,” but also to repurpose it into something delicious.
OURgrain is a company that takes leftover grain from the beer industry and recycles it into nutritious, Betty Crocker-style flour and baking mixes.
OURgrain- a Providence, RI-based company that provides spent grain solutions for brewery partners. Since early 2016, OURgrain has produced high fiber, high protein flour from rescued spent grain, a by-product of beer brewing. A Top 26 MassChallenge Startup in Boston, OURgrain has partnered with more than 10 breweries in order to achieve their ultimate goal of reducing food waste.
For more information on OURgrain, please visit www.goingwithourgrain.com.
Brewers in the U.S. are disposing millions of gallons of grain — in fact, there is enough grain leftover each year to fill up the Boston Harbor 10 times over.
Having seen this, a group of Johnson and Wales graduates have found a way not only to save that “brewer-spent grain,” but also to repurpose it into something delicious.
OURgrain is a company that takes leftover grain from the beer industry and recycles it into nutritious, Betty Crocker-style flour and baking mixes.
OURgrain- a Providence, RI-based company that provides spent grain solutions for brewery partners. Since early 2016, OURgrain has produced high fiber, high protein flour from rescued spent grain, a by-product of beer brewing. A Top 26 MassChallenge Startup in Boston, OURgrain has partnered with more than 10 breweries in order to achieve their ultimate goal of reducing food waste.
For more information on OURgrain, please visit www.goingwithourgrain.com.
MassChallenge is the largest startup accelerator program in the world. Finalists Akshaya Shanmugam, CEO of Lumme; Jessie Pulling, co-founder and CEO of OurGrain; and Katie Wilhoit, founder of Unsize, join necn to discuss their companies.
WOONSOCKET - OURgrain, a firm that turns beer brewers’ spent grain into flour, beat out four other budding food production companies to win the inaugural Food Business Plan Competition held Tuesday evening at Millrace Kitchen in Woonsocket, sponsored by NeighborWorks Blackstone River Valley. For first place, OURgrain took home a $100 Visa gift card from…
Ever wonder what happens to grain after it’s used to make beer? It’s called “spent grain” and a group of current and former Johnson & Wales University students last year started a business called OURgrain dedicated to finding new ways to reuse it. In February, the startup started selling baked goods, including scones and pretzels
Edible Rhody celebrates local food of the Ocean State and tells the stories of the farmers, chefs, fishers and food and beverage artisans who work and live here. They present photos, recipes, and tales of Rhode Island's rich and varied local food community. They boast 1,200 active farms and 450 miles of immaculate New England Shoreline.
Photo by: Alice Kathryn Richardson
The Clean Food Club is an online publication about food and sustainability innovation in New England, and every post on this blog can be categorized by Clean, Community or Local: clean, whole food and community-driven innovation with a focus on local. We share recipes using local ingredients, and stories of farmers, entrepreneurs and community leaders who are changing the way we eat. With each post, The Clean Food Club explores the possibilities of eating as local, as healthy, and as sustainable as possible, featuring content from contributors all around Boston.
