We provide solutions to transform food waste.
Transformer of spent barley (IN) -> Baked Goods (OUT) Products: Montreal style bagels Address: 582 Danforth Ave, Toronto, ON M4K 1R1 (Greektown, close to Pape station) In the summer of 2021, Marc van Beusekom, a friend of Spent Goods, started
128 Sterling Avenue, Toronto, ON M6P 0A1 Our first food transformer partner: Spent barley (IN) -> Baked goods (OUT) Products: Beer bread sourdough, multigrain, butter crackers, pretzels, bagels, burger buns, hot dog buns, Rye, english muffins, 3 types of baguettes,
Transformer of spent barley (IN) -> Baked Goods (OUT) Products: Pretzel twists, Pretzel bagels, Seed crusted sourdoughs Address: 262 Dupont St, Toronto, ON M5R 1V7 (Dupont/Spadina) Within 2 months of the closure of the Drake Commissary, we were very fortunate
Reducing waste at your food manufacturing facility first 1. Setup a green bin program in your kitchen – City of Toronto offers free green bin organic collection for residential and industrial sector (you’ll start to pay for more than once
COVID-19 has changed our world overnight. We’re seeing grocery stores with long lines and backlogged online deliveries. Everyone is doing their best under these circumstances and we’re grateful to all workers providing and supporting essential services. If you’re still seeking
Here is our proposal to AbInBev (global brewery conglomerate that owns Budweiser, Corona, Stella Artois etc) submitted Nov 2019. We’ve consolidated ideas and research from multiple subject matter experts and from public data. Our hope is that together, we’ll build
Definitions Spent grains are malted barley grains used in the early stages of making beer – like when making tea, the barley grains are steeped in heated water that releases enzymes that breaks down the starch in the grain into
Given our spent grains are recovered from craft brewers who use barley to make beer, we wanted to address a few common questions Do our products actually contain alcoholic Beer? No beer is added. Craft brewers prefer to sell the
Photo Credit: Barn Owl Malt It’s one of the questions we were asked as part of the evaluation criteria to be accepted as a bread supplier as more and more retailers are looking to reduce their exposure to genetic
Given brewer’s spent grain (BSG) is 80-85% moisture level during the grain out process (its like soup), it will take considerable heat to dry it to 10-15% moisture so it would be shelf stable. We started looking at other processes