Jalm&B is one of our first circular partners that we started working together back in 2018. Since then we have upcycled more than 20 tons of surplus bread into craft beer and bread syrups.

They are strongly committed to producing high-quality organic sourdough bread, sourcing the best organic ingredients mainly from the Nordic region, including local Danish producers. Beyond just organic sourcing, they actively integrate upcycling and circular economy principles into their production. They transform surplus products from other food industries, such as spent grain and other leftovers from breweries, into valuable new ingredients for their bread. This approach is part of their innovative "'Genbrød'" concept, which aims to reduce food waste by reusing resources. Through collaborations, they give new life to materials like surplus hazelnuts or carrot pulp that would otherwise be discarded. Ultimately, they combine a focus on premium organic quality with creative upcycling to offer bread that is both delicious and environmentally conscious baked goods.

Four years ago we were located in Nordvest, Copenhagen. In the basement below our nano brewery, Kyle has started Funga Farm with passion to introduce more plant based ingredients and grow gourmet mushrooms for Copenhagen restaurant and foodie scene. Very early we realized that mushroom substrate is similar to spent grain from the beer brewing and started experimenting with potential use for mushroom growing. Since then both food startups scaled and moved into a larger production space in Brøndby. Currently we have an ongoing R&D project funded by Food & Bio Cluster, to investigate commercial potential of using large portions of spent grain to produce mushrooms.

Couple years ago we had an opportunity to produce bread syrup for ice cream project and subsequently became curious about larger potential application of such product. In collaboration with Andersen & Maillard and under Closing Loops, we have done an assessment of the case and with positive outcome planning to scale up the idea further. Bread syrup is an interesting starch based syrup and possibly an alternative to regular syrups that could have wider uses in food and beverage production and food service.