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The idea to Circular Food Technology and Agrain® came from our two founders, Emil and Karin, at a food-innovation programme at University of Copenhagen. In the workshop, up-cycling spent grains to food was examined, and the results were promising. With Karin as supervisor, Emil t did his thesis on different applications of spent grains.

The thesis, that attracted great attention included market research, lead user focus groups, and a collaboration with a leading bread producer. In January of 2018, Karin and Emil participated in and won Venture Cup – a competition for impact startups wanting to make a difference in the world. 

In June 2018 Circular Food Technology was established by Karin, Emil and Aviaja.

In the first year, focus was on developing the right processing technology and product prototypes In March 2019 Circular Food Technology established a production site and the business started to take shape and the brand Agrain® was born.

2020 has been the year where Agrain® products have hit the shelfs, and with a fantastic team of bright and dedicated people, we are ready to conquer the world.

By up-cycling spent grains from beer and whiskey production, the malted and mashed grains gets a second life and this contribute to reducing food waste. By offering tasty, new and healthy everyday products to consumers, we give them the opportunity to make the choice to shop sustainably. 

Administratively we are located in the vibrant heart of Copenhagen on Vestergade. Our production is located in Bjæverskov, close to Køge, which is centrally located to our cooperating breweries on both Funen and Zealand.


Agrain®, Danish-made everyday products are made from spent grains. Spent grains are the malted and mashed grains used to brew beer and whiskye. Once the brewery has pulled the sugars out of the barley grains to ferment the beer, they have nothing more to use the grains for. This is where Agrain takes over the spent grains. Agrain® works with Danish organic microbreweries to collect their excess spent grains.
Raw spent grain has a short shelf life. It is therefore important that we are on the spot and quickly process the raw spent grains that we receive.  The raw spent grains has a texture like a porridge mass. We process the raw material into Agrain Super Grain Flour that contains 100% spent grain. Our process is very gentle, and compared to ordinary Danish produced organic wheat flour, 36% less CO2 is emitted in the production of spent grain flour. The entire production is done manually by our skilled employees Mads, Mustafe and Janusz, as craftsmanship and quality are parameters that we value highly!

Beer is the 3rd most consumed beverage in the world, second only to water and tea. Worldwide, 200 billion litres of beer are brewed annually, resulting in about 42 million tonnes of spent grains. In Denmark, 586 million litres of beer were produced last year, which generates the equivalent of about 120 million kg of spent grains. Breweries around the world are experiencing a drop in demand for spent grains for animal feed, which means that more and more spent grains is being wasted.

By upcycling spent grains from beer and whiskye production we give the malted and mashed spent grains a second chance, thus we help to reduce the massive food loss. We offer new tasty and healthy everyday products to Danish consumers, and give everyone the opportunity to take the climate agenda with them in their food-shopping. For every 100 kg of Agrain® Super Grain Flour we save the environment 24-44 kg of CO2 more than other climate-friendly flour products. Agrain® Super Grain Flour is nutrient-dense, 100g of Super Grain Flour contains 20g of protein and 50g of dietary fibre. Good for digestion and a better satiety. Add 10-15% spent grain flour to your bread, just like when baking with regular whole grains, and raise the fiber level by up to 70%!