ReGrained wants to power an upcycling revolution

"Food waste is a huge opportunity that I'd love to see more businesses get involved with," says ReGrained co-founder Dan Kurzrock.

Deanna Pogorelc, Senior content producer

April 4, 2018

This isn't your average snack bar.

San Francisco startup ReGrained collects spent grain—a byproduct of the beer brewing process that's usually thrown out or used for composting—from a handful of San Francisco craft breweries and dehydrates it to make a flour that co-founder Dan Kurzrock says can be used in an array of products. ReGrained went to market in 2015 with a line of bars that contain its SuperGrain+ flour and a slew of other nutritious ingredients packaged in a compostable wrapper.

It's a compelling environmental story, but Kurzrock says the process hasn't been without challenges—from figuring out how to convert the spent grain into a usable ingredient to communicating its story to consumers without making them feel like they're eating trash. We caught up with the company at Natural Products Expo West to learn more about the challenges of using an upcycled ingredient and his advice for other companies with a vision to tackle food waste.

About the Author(s)

Deanna Pogorelc

Senior content producer, New Hope Network

Deanna oversees day-to-day production of digital content, newsletters and social media for She especially enjoys writing about packaging and mission-driven brands. Prior to joining New Hope Network, Deanna reported on healthcare innovation for MedCity News. She has a bachelor's degree in journalism from Ball State University.

Subscribe and receive the latest updates on trends, data, events and more.
Join 57,000+ members of the natural products community.

You May Also Like