• This project, driven by Hijos de Rivera and Blendhub, aims to explore new ways to add value to spent grain in the food industry. Conclusions were presented at an event held this week at the Estrella Galicia Museum in A Coruña (Spain). • Six initiatives from bakery, snacks, and beverages, presented by over 100 participants and 25 universities, were recognized by the jury for their creativity, commitment to sustainability, and market potential.

A Coruña (Spain), 26 September 2024- The ImpactTaste project, sponsored by Hijos de Rivera (Estrella Galicia) and Blendhub and aimed at exploring new ways to add value to spent grain in the food industry, concluded its challenge with the presentation of its key findings at an event held at the Estrella Galicia Museum in A Coruña (Spain).

Last Wednesday, the ImpactTaste jury selected the winning projects from the ideas competition launched in April. The goal was to unlock new potential for spent grain, a byproduct of the brewing industry with high nutritional value, by transforming it into innovative, affordable and sustainable food products.

After a long and successful process involving more than 100 participants and 25 universities, six proposals reached the closing ceremony, featuring initiatives from various food segments, such as bakery, snacks, and beverages.

The jury had the opportunity to evaluate a wide range of proposals for transforming beer spent grain, including a baked savory snack, rustic sandwich bread, a natural fermented soft drink, kombucha, a natural energy drink, and light toasts.

The jury's main criteria were the creativity of the projects, sustainability, and the products' market potential. The panel was led by Ignacio Rivera, president of the Hijos de Rivera corporation, and Henrik Stamm Kristensen, CEO and founder of Blendhub, along with other top-level professionals.

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.

"Creating the food of the future necessarily involves harnessing young talent. This project has showcased a unique display of talent—a true recital of creativity, analytical skills, strategic vision, and entrepreneurial spirit that far exceeded our expectations and opened the door to real opportunities for maximizing the nutritional benefits of spent grain," said Ignacio Rivera, president of Corporación Hijos de Rivera. "I am convinced that the future of our sector lies in creating functional foods and beverages that provide additional benefits to our bodies. It is the youth who have the greatest commitment and potential to develop these and create more sustainable, efficient, and ethical food systems," he added.

"The combination of knowledge, creativity, and collaboration has been the key to the success of this project," emphasizes Henrik Stamm Kristensen, CEO and founder of Blendhub. "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, which is ultimately the purpose of ImpactTaste."

In all cases, the new products provide nutritional benefits by including spent grain as a main ingredient due to its high protein and fiber content; functional benefits, as its components aid digestion and promote satiety; and organoleptic benefits, with pleasant textures and different flavors to attract new consumers.

Furthermore, the foods developed in the context of ImpactTaste respond to new market trends characterized by a demand for healthier and more sustainable products. In this sense, reusing spent grain as an ingredient contributes to waste reduction and promotes a circular economy.

Diversity of profiles and backgrounds
The ImpactTaste challenge was launched in April as part of the collaborative innovation strategy of Hijos de Rivera and Blendhub. The goal was to attract final-year university students, recent graduates, and PhD candidates with an interest in food, technology, and innovation to create innovative and sustainable products and business models using spent grain.

Over 100 individuals registered for the challenge, with 30 initially selected, and 6 groups reaching the final. Throughout these six months, participants received training from Hijos de Rivera and Blendhub in marketing, finance, product design, and distribution, providing them with a comprehensive understanding of product development and helping them create proposals with market implementation potential.

The competition has mobilized students and young entrepreneurs from across Spain and involved the collaboration of 25 universities, which contributed their expertise and guidance.

The diversity of profiles among participants ranged from chemists and experts in nutrition or gastronomy to specialists in marketing or business development, allowing teams to gain a complete perspective on the creation and launch phase of a product, thus enriching their proposals.

About ImpacTaste
ImpactTaste is an open innovation platform aimed at revaluing beer spent grain through young talent and collaboration between industry and academia. Promoted by Hijos de Rivera and Blendhub, ImpactTaste's mission is to create sustainable food products with high nutritional value, supporting the circular economy and fostering a positive impact on society.