Flour Power: The Role of Upcycled Flour in the Future of Baking
The demand for alternative flours is on the rise as consumers are becoming more health-conscious and environmentally aware.?No longer satisfied with using and consuming just plain wheat flour, people are increasingly seeking out healthier, more nutrient-dense, and environmentally sustainable options ????
This demand has been matched with a proliferation of alternative flours on the market, including nut-based, legume-based, and alternative grain-based offerings. Upcycled flours – made from food by-products that would otherwise go to waste – are amongst these substitute flour options, although they are still far less well known.?
So, what is the potential for upcycled flours in the alternative flour market, and how do they compare to regular flour?
In this edition of the Food Circle, we’ll be answering these questions using the case of Agrain by Circular Food Technology 's spent grain flour as an example ??
A Brief History of Flour
Flour, derived from grounding grains, seeds, roots, or legumes into a fine powder, has been in the human diet for thousands of years .??
Today, wheat flour dominates as the most common type , reaching a global market size of USD 173.02 billion in 2023 . Historically, ancient civilisations ground wheat by hand. Today, mechanical processes and (in some cases) chemical bleaching are used to achieve the fine, white powder we know as plain flour.?
Refined white flour - made possible by the development of the roller mill in the 19th century - came to be seen as purer, cleaner, and more desirable than coarser, darker flours. White bread thus became a symbol of status and modernity, leading to the rise of white wheat flour as the dominant type in both home kitchens and commercial baking.??
However, it wasn’t long before concerns about white flour’s nutritional drawbacks surfaced. By removing the bran and germ, much of the fibre, vitamins (especially B vitamins), and minerals (like iron and magnesium) are lost. The refined product, primarily made from the starchy endosperm, is energy-dense but nutrient-poor ??
The widespread use of white flour and reduced intake of wholegrains has since been linked to various health issues – including obesity, diabetes and heart disease.?Today, nutritionists and health advocates are promoting wholegrain food products as key to a healthy diet (see e.g. the Danish Fuldkornspartnerskabet ).
What's the Alternative?
Of course, it is not just nutrition experts driving market trends. Consumer demands are changing too, with health and sustainability ranking amongst the top 10 global food trends in 2024 .
The surge in popularity of alternative flours reflects this. Beyond wholegrain, consumers are also leaning into non-grain (e.g. nut- and legume-based) flours, catering not only to the gluten-free eaters but to anyone looking for a more nutritious, delicious, and environmentally-friendly flour. That's where upcycled flour comes in, too!
Upcycled flour is made from edible food side-streams that would have normally gone to waste, such as: the pulp from soy milk and tofu production (okara flour), the outer fruit of coffee beans (cascara flour), the fibrous pulp of cassava roots (cassava bagasse flour), and of course spent grain flour , made from the leftover grains from beer production.
Located at the intersection of health, sustainability, and innovation, upcycled flour holds huge potential on the alternative flour market.
Below, we take a deep-dive into Agrain by Circular Food Technology 's spent grain flour in comparison to types of flour.
Adding Spent Grain Flour to the Mix...
Spent grain from beer brewing is amongst the largest food waste streams, with nearly 40 million tonnes of spent grain produced annually. What is mind-boggling about this waste is that spent grains are far from 'spent': after brewers remove the starch, the remaining grains are packed all the beneficial nutrients of a wholegrain as well as delicious aromas that can be used again - as food!
So, what makes spent grain flour unique?
Nutrition ??
Our spent grains come from barley, wheat, oat and rye. The resulting flour is high in fibre (50%), high in protein (20%), and lower in sugar than some other alternative flours (see comparison below). It is also rich in?vitamins, while being a high source of iron, zinc, and magnesium, and a source of calcium.??
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Functional Properties ??
Spent grain flour is best used in combination with regular flour to enhance product function in a variety of applications, including bread, pastry and pasta.
It has hygroscopic properties, meaning that it attracts and holds on to water. Sugar also has these properties in baking, therefore spent grain flour can allow for reduction of sugar in some recipes by contributing to moisture retention and giving structure to the final product. Higher hydration can also benefit the texture and shelf life of baked goods.?
Taste & Appearance ??
At Agrain, we use an algorithm to carefully blend spent grains to achieve desired colour and aroma profiles. The variety of aromas found in spent grain flour differs to other flours, ranging from light, cereal aromas to warm and dark-roasted notes that add sweetness to baked goods.?
Spent grain flour has a darker natural colour, giving baked goods a 'healthier' appearance similar to wholegrain flour. This can be desirable when aiming for a more wholesome or rustic look.?
Sustainability ??
Using upcycled ingredients that would have otherwise gone to waste is one of the simplest and most impactful ways to contribute to sustainability.
Our comparative Life Cycle Analysis (LCA) showed that upcycled Agrain flour is more environmentally sustainable than other conventional flours when taking all environmental impacts into account, including land and water use. Swapping just 1kg of conventional flour with 1kg of Agrain flour is equivalent to saving 2 squared metres of land, since no new land is used to grow the grains.
Agrain spent grain flour is more than a food waste solution. It is a perfect example of how upcycled flours can meet emerging consumer demands regarding health and sustainability while delivering on functional, aesthetic and taste requirements. With its unique aromas and wide culinary applications, Agrain flour is increasingly becoming the choice for those who want their food to do more—for both their body and the planet.?
If you're interested in finding out more about our products and what each of our spent grain flours offer, read more at ?? agrainproducts.com
?? Further Reading ??
?? White Bread: A Social History of the Store-Bought Loaf by Aaron Bobrow-Strain
To learn more about upcycled food and ingredients, visit:
Or get in touch directly at [email protected]
?? Every grain counts
CEO & Co Founder Agrain by Circular Food Technology
2 个月If you ever doubted the value and relevance of #upcycled ingredients please read this article and reach out to the Agrain team. Every Grain Counts ??