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CASES

See how our partners use Agrain to create sustainable, innovative, and delicious products

At Agrain, we believe in the power of collaboration to drive sustainable innovation in the food industry. Our case studies highlight successful partnerships with bakeries, food manufacturers, and institutions that have embraced our upcycled flours to create unique, high-quality products while making a positive environmental impact.

Explore how our ingredients help businesses reduce food waste, boost nutritional value, and unlock new flavors and possibilities. Let these stories inspire new ways we can work together to build a more sustainable future.

A Modern Take on Tradition with Easyfood
Pastries

A Modern Take on Tradition with Easyfood

Agrain and Easyfood collaborated on SocialSquare, a modern bakery item made with Agrain’s upcycled Spent Grain Flour. This partnership combines classic Nordic flavors with sustainability, deliverin...

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Agrain Flour in Panishop’s Pan Romano
Bread

Agrain Flour in Panishop’s Pan Romano

Panishop, a renowned Spanish bakery celebrated for its commitment to quality and tradition, has introduced the Pan Romano, a unique bread that embodies the Mediterranean essence with a modern twist...

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Modern Twist on Pizza Crust | upcycled grain
Pizza

Elevating Pizza Crusts Sustainably with Deimos Group

Agrain and Deimos Group have collaborated to create a sustainable version of classic pizza dough using upcycled spent grain flour. The result is a nutrient-rich dough with high fiber content that r...

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Fresh, Sustainable, Unforgettable: A Pasta Revolution with Pasta Libertina
Pasta

Fresh, Sustainable, Unforgettable: A Pasta Revolution with Pasta Libertina

At Agrain, we’re proud to partner with forward-thinking brands like Pasta Libertina, a fresh pasta workshop that shares our commitment to sustainability and innovation. Using our upcycled spent gra...

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Green Pizza Italy’s Sustainable Pizza Bases with Agrain Flour
Pizza

Green Pizza Italy’s Sustainable Pizza Bases with Agrain Flour

Green Pizza Italy has crafted two innovative pizza bases using Agrain’s upcycled spent grain flour, merging Italian tradition with eco-consciousness. These bases deliver authentic flavor, enhanced ...

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Redefining the Classic Brioche with Jalm&B
Brioche

Redefining the Classic Brioche with Jalm&B

In a sector often bound by tradition, Agrain and Jalm&B united to chart a new course. This collaboration was a strategic move to infuse the classic brioche with an innovative twist.

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Rye bread with upgraded taste | spent grain sourdough
Bread

Revolutionizing Traditional Rye Bread with Kohberg

Agrain and Kohberg partnered to create a sustainable and flavorful rye bread using Agrain's 03 Spent Grain flour. The project aimed to reduce environmental impact while enhancing taste. Kohberg pri...

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Sustainable Snacking Elevated with Agrain’s Spent Grain Ingredients
Bars

Sustainable Snacking Elevated with Agrain’s Spent Grain Ingredients

Better Lives uses Agrain’s upcycled Spent Grain Flour to create snack bars that boost nutrition and reduce environmental impact. This collaboration reflects a shared mission to offer delicious, eco...

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