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.
Deimos x Agrain - Modern Twist on Pizza Crust
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...
Read moreEasyfood x Agrain - A Modern Take on Tradition
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...
Read moreJalm&B x Agrain - Redefining the Classic Brioche: The IPA Beer Bun
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.
Read moreKohberg x Agrain - Rye bread with upgraded taste
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...
Read morePasta Libertina x Agrain - Breaking Boundaries with Sustainable, Fresh Pasta
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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