UPCYCLED BREAD, 2025
Jalm&B
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.
upcycled bread, 2025
MEYERS
We upcycle surplus bread from Meyers into craft beer, which is increasingly more and more served at their events, festivals, eateries and restaurants. It is a unique collaboration that allows us to close the loop even further from surplus to glass.
To our and partnerships benefit, Meyers and people behind are a culinary powerhouse, really shaking things up in Danish gastronomy and championing the New Nordic food scene. They're involved in food from start to finish, running everything from popular eateries to catering events. A big part of what they do is innovation, constantly dreaming up new ways to make food exciting and more sustainable, and building collaborations with universities and various partners to explore new food frontiers.
GOURMET MUSHROOMS, 2025
FUNGA FARM
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.
upcycled beer in retail, 2025
SALLING GROUP
Majority of our craft beer and beverages flows to eateries, bars and restaurants across Copenhagen and bigger cities in Denmark.
Nevertheless, we do want to be accessible with our craft beers, thus you can find some of cans like Peach Sour, West Coast IPA in almost 1000 local corner shops around Denmark.
Craft beers in Salling Group supermarkets are particularly special, since we brew these beers using surplus bread from Salling Group, supplied to us by FoodRemade partner. This project is ongoing and has been providing lots of insights about working with large retailers, reducing waste while bringing flavors that drinkers enjoy.
upcycled bread, 2025
BREAD SYRUP
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.
ULTIMATE RESEARCH, 2025-2029
ADVANCE HYBRID PROTEIN SOLUTIONS
And the last one is for the geekiest of you.
Under new Horizon project PLANTOMYC, we have joined forces with some of the smartest people in EU food research industry to research and develop, pilot-scale production, regulatory pathway analysis, and eventual commercialization of hybrid protein ingredients based on upcycling by-products such as pea starch and spent grains and suitable for use in a variety of food applications. We are looking forward sharing learnings and findings during next 4 years of the project.
