AGRAIN IN PRESS
Check out where we feature in news articles, TV shows, and podcasts.
TV & Podcasts
Baked In Science (EP104): Repurposed Grains for Less Food Waste
In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain.
November, 2025
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Rig på viden (Episode 7): Martin Thomsen, Mask, og Massere af Bombay IPA
I denne episode har vi besøg af Martin Thomsen, tidligere CEO i Nørrebro Bryghus, som giver et unikt indblik i livet bag taphanerne. Martin fortæller også om sit nye kapitel som kommerciel chef i Agrain, hvor han arbejder med at forvandle overskudsmask fra ølproduktion til bæredygtige fødevareingredienser.
18 October, 2025
Listen
Farm to Future Podcast: From Beer "Waste" to Bread
How this Danish startup turns brewery 'waste' into nutritious food ingredients with Aviaja Riemann-Andersen, co-founder of Agrain.
7 January, 2025
Listen
Zero-Waste Chef | HBO Max
An adventure with Michelin-starred chefs cooking under the Zero Waste philosophy. In Copenhagen, Diego gets involved in projects that aim to change the food industry and meets Agrain.
2024
Watch Season 1, Episode 3Press & Articles
British BAKER
Agrain® 05 is highlighted as a standout sustainable solution to rising prices of cocoa powder.
23 May, 2025
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Kennedy's Bakery Production
Agrain is picked out as a key innovator at IBA 2025, highlighting Agrain upcycled spent grain flours for their unique flavour, colour, and nutritional benefits.
19 May, 2025
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Fødevare Watch
Agrain has switched to ingredients: Delicious "small niche products" don't move anything. (Article in Danish)
18 December, 2024
Read moreFødevare Watch
Agrain director on the jump to spent grain: "I've learned that things take time" (Article in Danish)
11 October 2024
Read moreFødevare Watch
Agrain's growth plans require a new major capital raise. From 40 to 1200 tons of finished products per month. That is the scaling ambition of the ingredients company Agrain. (Article in Danish)
24 September 2024
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Børsen
Co-founder Aviaja Riemann-Andersen never had a career plan - read about how her company attracts millions in investments. (Article in Danish)
7 April, 2024
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BAKERS JOURNAL
Denmark’s Agrain and Deimos launch functional flour from upcycled spent grain.
5 March, 2024
Read moreFødevarewatch
British partnership opens up new doors for Agrain. (Article in Danish)
24 January, 2024
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Jyllands Posten
Aviaja Riemann-Andersen, the CEO of Agrain, explains how she plans to make sustainable flour accessible to the public and to inspire others to undertake similar initiatives. (Article in Danish)
4 September, 2023
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Lederstof
Co-founder Aviaja Riemann-Andersen transitioned from her dream job in the cosmetics industry and took the leap into sustainable entrepreneurship. (Article in Danish)
28 June, 2023
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Plantebranchen
Jesper Langskov, Product Manager at Agrain, discusses the importance of success stories in promoting the use of new innovative food products. (Article in Danish)
15 June, 2023
Read moreFødevare Watch
Entrepreneurs behind residual product from breweries land million-dollar investment. (Article in Danish)
13 September 2022
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Financial Times
Agrain is featured in this article, where the Financial Times look inside the food’s new Silicon Valley - Copenhagen.
Meet the chefs and companies creating the food of the future.
17 November, 2021
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taz
Every year, 40 million tons of brewer's spent grain get discarded all over the world. Agrain aims to unleash its potential to create nutritious food while minimizing land use. (Article in German)
7 May, 2021
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alt.
Aviaja Riemann-Andersen and Karin Beukel teamed up to combat food waste and emphasize the need for a circular approach to food production. (Article in Danish)
24 April 2021
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Food&Drink
Using spent grain flour has a huge potential to become the next major trend in baking. Read how you will achieve a bread with an unparalleled flavour with spent grain flour. (Article in Danish)
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