Project Circular Qrunch

Valorising Brewers’ Spent Grain

Brewers’ Spent Grain (BSG) is a valuable co-product from the beer brewing process. To meet net zero targets, breweries are embracing circular practices that reduce waste and enhance resource efficiency, minimising their environmental impact.

Using a patented separation technology, Duynie can separate brewers’ spent grain into proteins and fibres. Through innovative separation techniques and application testing, the BSG protein is made suitable for use in food products.

First consumer tastings mark a milestone for Project Circular Qrunch

During an internal event hosted by Provincie Gelderland, and supported by EFRO Oost 2021-2027, consumers had the chance to taste cookies and crackers developed by our partners Van Eigen Deeg and Qrackers. These products are enriched with BSG (Brewers’ Spent Grain) protein, combining sustainability with great texture, nutritional value, and delicious flavor.

Consumer feedback from these tastings will help refine and further develop bakery products that support the protein transition and promote circularity in the food industry.

EFRO Oost Project

The project has received funding from the European Union and the European Regional Development Fund (EFRO Oost).

EFRO Oost stimulates innovation and strengthens regional economic growth in the eastern Netherlands.

Van Eigen Deeg

Van Eigen Deeg is an innovative cookie bakery based in Nijmegen with a clear mission: to demonstrate that sustainability and great taste can go hand in hand. Van Eigen Deeg bakes and packages cookies in the most sustainable way possible, using circular ingredients—from the recipe to the packaging. The recipes are plant-based, made with recognizable ingredients, and free from preservatives.

As part of the Circular Qrunch project, Van Eigen Deeg is responsible for developing new recipes and testing cookie and cake applications enriched with BSG protein. The focus lies on taste, texture, and nutritional value. With years of experience and collaborations with institutions such as the Arnhem-Nijmegen University of Applied Sciences, Van Eigen Deeg makes a valuable contribution to the protein transition and inspires sustainability within the bakery sector.

Qrackers

Qrackers BV is a sustainable cracker bakery based in Druten, the Netherlands. Its mission is to create tasty, healthy crackers with as few additives and as little salt as possible. The new production facility (2024) was built to be CO₂-neutral, featuring electric ovens and 350 solar panels. The crackers are packaged by employees who face barriers to the labor market. Within the Circular Qrunch project, Qrackers BV is responsible for developing new recipes and testing crackers enriched with BSG protein. The focus lies on taste, texture, and nutritional value.