In this episode, we explore how Danish startup Agrain is revolutionizing food sustainability by upcycling spent grains from breweries into nutritious food ingredients. Aviaja Riemann-Andersen shares how these grains, far from being "waste," actually develop enhanced nutritional profiles and unique flavors through the brewing process. The conversation spans from the technical aspects of grain processing to broader themes of circular economy and sustainable food systems.

About Aviaja Riemann-Andersen
Aviaja is one of the pioneers of the Scandinavian food tech scene. In 2018 she co-founded Agrain by Circular Food Technology. Agrain’s mission is to change the food system to become circular, by developing delicious and nutritious ingredients made from upcycled spent grains. Agrain is working with unique and patented processes.

Circular economy and respect for our planet are the guiding principles for Aviaja, and through her work with Agrain and in several committees, she is promoting a more sustainable future. Aviaja is a Board member in the Danish Plantbased Food Association and a board member in The Danish Food and Drink Federation. From 2021-2022 she was a member of the Government’s Green Advisory Board. Agrain has since June 2022 been a proud member of the EIT Rising Food Star Programme.

Privately, she lives in Copenhagen with her two daughters, she is a hot yoga heavy user. She has a MSc in economic and Japanese from Copenhagen Business School and worked 15 years in cosmetics before she joined the food industry.

Connect with Agrain:

• Website: www.agrainproducts.com
• Instagram: @agrainproducts
• LinkedIn: Agrain by Circular Food Technology

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