Recycled pasta product soon to be launched | 2021-08-25
BERKELEY, Calif. – ReGrained has partnered with Semoula Artisanal Pasta to develop a high-end pasta product formulated with brewer’s spent grains from California breweries. Available to consumers and foodservice operators starting in October, Strozzapreti, a roll-shaped dough, blends durum wheat semolina with ReGrained SuperGrain + flour. The product contains more than three times the fiber and twice the protein of traditional whole grain flours, as well as prebiotics to aid digestion, according to the companies.
“Flavor and texture are everything to me, and I love the nutty, toasted flavor that SuperGrain + adds without compromising the dentition,” said Leah Ferrazzani, founder and pasta chef of Los Angeles-based Semoula Artisanal Pasta. . “I am delighted to offer this new pasta in my product line. “
The United States generates more than 20 billion pounds of brewers’ grains each year, which is often wasted or used as animal feed. ReGrained uses patented technology, co-developed with the US Department of Agriculture, to produce SuperGrain + flour. Each pound of product prevents the carbon dioxide equivalent from burning 1 pound of coal and saves more than 300 gallons of water, according to the company.
ReGrained said it is developing additional recycled ingredients for food manufacturing and catering customers, including oats from milk production and juice pulp. The company works with partners on product design, menu strategy, and prototype development in its recycled food lab.