30 Sep Snacks, bread, and beverages from beer spent grain: these are the finalist projects of the Impactaste challengect Consumers
The Impactaste project, sponsored by Hijos de Rivera and Blendhub, concluded its journey at an event held at the Estrella Galicia Museum in A Coruña, Spain, last week.
The initiative aimed to explore new ways to add value to spent grain—a byproduct of the brewing industry—with a focus on creating sustainable and nutritious food products.
The event celebrated six outstanding proposals in the bakery, snacks, and beverage sectors, selected from over 100 participants across 25 universities. The jury, comprising industry leaders including Ignacio Rivera, president of Hijos de Rivera, and our founder and CEO, Henrik Stamm Kristensen, evaluated submissions based on creativity, sustainability, and market potential.
Among the winning ideas were a baked savory snack, rustic sandwich bread, a naturally fermented soft drink, kombucha, a natural energy drink, and light toasts, all leveraging the high nutritional value of spent grain.
The goal of this project is the search for healthy and sustainable ingredients to create more nutritious and affordable recipes for consumers, a trend with significant potential in the food industry for the coming years.
A call for innovation and sustainability
During the closing ceremony, Ignacio Rivera, stated: “Creating the food of the future necessarily involves harnessing young talent. This project has showcased a unique display of creativity, analytical skills, and strategic vision that exceeded our expectations.” He highlighted the role of youth in developing more sustainable and ethical food systems.
Henrik Stamm Kristensen also emphasized the importance of collaboration in driving innovation: “The future of food depends on our ability to continue innovating and creating efficient and sustainable solutions that benefit everyone. It is our obligation as entrepreneurs with experience in the sector to share our knowledge and guide new entrepreneurs to streamline innovation from idea to market”.
The new products from Impactaste align with market demands for healthier and more sustainable options. By revalorizing spent grain, the project promotes waste reduction and supports a circular economy. The nutritional benefits of the developed foods include high protein and fiber content, making them appealing to health-conscious consumers.
Engaging the next generation of innovators
Launched in April, the Impactaste challenge aimed to engage final-year university students, recent graduates, and PhD candidates passionate about food, technology, and innovation. Throughout the competition, participants received training in marketing, finance, product design, and distribution, equipping them with the skills needed for market implementation.
The diversity among participants—ranging from chemists to marketing specialists—enriched the development process, fostering a comprehensive approach to creating viable products.
As the food industry continues to evolve, initiatives like Impactaste are crucial for harnessing creativity and expertise to develop innovative solutions that address future food challenges. The potential of spent grain in creating nutritious, sustainable food products is just the beginning of a promising trend toward a more circular and responsible food system.