Korean Updates

[INTERVIEW] How brewery squander transformed into pizza mixture, energy bars at RE:harvest

RE:harvest changes bottling works’ extra grain into economical flour

By Park Han-sol

Wheaty scones, succulent cuts of pizza and nachos grande embellished with new guacamole sound ideal for a spring excursion.

In any case, according to food upcycling startup RE:harvest, these dishes become the jungle gym for the organization’s unique flour ― produced using the lots of grain disposed of each and every day by distilleries cross country.

Blending drinks like lager and “sikhye” (Korean sweet rice punch) requires squashed grain, ordinarily malted grain, which is absorbed heated water to extricate its sugar and different carbs. The subsequent sweet fluid can be aged with yeast to deliver lager or with rice to make sikhye. In any case, what befalls the pre-owned grain that gets abandoned?

Food upcycling startup RE:harvest’s energy bars are produced using disposed of grain from breweries in Korea. /Courtesy of RE:harvest
Alex Min, organizer and CEO of RE:harvest/Courtesy of RE:harvest
“It gets tossed out ― regardless of its high healthy benefit ― with just a part gone back over as manure or animal feed for ranches,” Alex Min, the startup’s pioneer and CEO, told The Korea Times in a new meeting.

It is this “spent” lager grain to which RE:harvest gives new life as flour as the nation’s most memorable organization to work in food upcycling.

“We transport the still wet and hot grain through a temperature-controlled cold chain to forestall any bacterial development and keep up with quality,” he said.

At the point when the grain shows up at the organization’s processing plant in Hwaseong, Gyeonggi Province, it is cleaned, got dried out, dried and processed, prior to going through a last phase of examination to be renewed as a fine powder called “RE:nergy flour.”

What’s more, this fixing has tracked down its direction into different practical recipes for significant food producers across Korea.

Food upcycling startup RE:harvest’s energy bars are produced using disposed of grain from distilleries in Korea. /Courtesy of RE:harvest
A pizza, with mixture produced using brewery grain-turned-flour/Courtesy of RE:harvest

As an option in contrast to universally handy white flour, it is utilized in pizza mixture, bread shop merchandise, pasta and seared chicken player as a component of the items created by RE:harvest’s downstream accomplices.

The startup additionally carries out its own arrangement of energy bars, shakes, granola and taffies containing RE:nergy flour. These things have demonstrated to be exceptionally well known among youthful, earth cognizant shoppers, particularly ladies, as indicated by the organization.

While the flavor of spent, or “saved” grain flour, is supposed to be almost indistinguishable from that of conventional general-use flour, its healthy benefit is far higher. With basically no sugar present, Min says that the flour elective is no less than 10% lower in calories and 30 percent less in carbs. Furthermore, as it’s produced using grain, it has two times the protein and multiple times the fiber.

Food upcycling startup RE:harvest’s energy bars are produced using disposed of grain from breweries in Korea. /Courtesy of RE:harvest
Disposed of grain from distilleries cross country is renewed as a fine powder called “RE:nergy flour.” Courtesy of RE:harvest

Since its establishing in 2019, RE:harvest has worked with probably the greatest brands in the country to create reasonable flour.

It gets utilized grain from the industrial facilities of Oriental Brewery (OB), Korea’s biggest lager producer, as well as other more modest art distilleries. The organization has additionally started to acquire grain-based results as of late from CJ CheilJedang, Korea’s driving food maker. These things incorporate okara (soy mash), rice wheat that is abandoned during creation of the prepared to-eat rice item named Hetbahn and results from sesame and perilla oil fabricating.

Last year, the startup marked a reminder of understanding with Vietnam’s Hanoi Beer and Indonesia’s Multi Bintang Indonesia.

How third era Korean American technique advisor turned eyes toward food upcycling in Korea

Brought into the world in New York and brought up in California as a third-age Korean American, Min said food has forever been a cozy piece of his life.

“In Northern California, where I spent my youth, there was certainly not a tremendous Asian people group in my area. So I normally reinforced a ton with the dishes that my mom would make,” he said.

Such interest in food runs in his family, as his more youthful sister is an outstanding culinary expert in the United States, who has catered for famous people including Britney Spears and Kenny G.

In any case, the defining moment of his life came after he finished his MBA at Seoul National University in 2011 and started filling in as a technique expert in Korea, essentially helping the nation’s central parts in the food and refreshment (F&B) area.

As a matter of fact, it was on a work excursion to two unique nations that his view toward the requirement for food upcycling was changed from straightforward hypothetical information into something genuine.

“At the point when I went to Rwanda, I could see the appetite in a portion of individuals’ eyes, with food plainly not accessible or enough for everybody. In any case, it was the direct inverse for the Michelin-featured eateries that I visited in France a while later,” Min said.

At one diner, he tossed an inquiry to the French culinary expert with regards to how much completely consumable food squander the café produces as a feature of its day to day creation. Approximately 620 pounds, or 281 kilograms, of food was tossed out each day as “unusable” side-effects.

“It was simply so unexpected ― one region of the planet is in a real sense throwing out kilograms of eatable results, while for another, starvation and undernutrition are a prompt reality,” he proceeded.

He understood that the F&B area in many regions of the planet actually coming up short on prudent pattern of changing over crude fixing waste once more into food items.

That is the point at which he chose to continue on from almost 10 years of his vocation as a system expert and plunge into the field of food upcycling.

Food upcycling startup RE:harvest’s energy bars are produced using disposed of grain from breweries in Korea. /Courtesy of RE:harvest
Granola made with brewery grain-turned-flour/Courtesy of RE:harvest

The justification for why Min picked his homeland as his battleground, an unfamiliar region when it came to food upcycling, was straightforward.

“Korea is in a really special position,” the RE:harvest organizer noted.

Because of having little land for cultivating and agrarian creation, the nation imports almost 70% of its food fixings. Furthermore, on the grounds that Korea is a commodity driven country, which incorporates F&B items, how much food fabricated from these unfamiliar fixings is gigantic, contrasted with the nation’s size.

Normally, this implies how much coming about consumable side-effects is immense also ― 572 kilograms for each capita, as indicated by Min. In any case, the most serious issue lies in that essentially everything is disposed of. Truth be told, starting around 2019, food producers burned through $27 million in natural charges for food garbage removal.

“In the U.S., a country with a ton of farmland and solid horticulture that has for quite some time been a center piece of the economy, food results can be utilized all the more effectively as they get reused as animal feed or treated the soil,” he said.

“However, in Korea, a country more modest in size than the province of California, there’s just such a lot of we can downcycle and reuse. Its agrarian biological system can’t deal with how much coming about side-effects all alone.”

For Min, this was a stream ready to be tapped.

In addition, Korea’s geological size definitively makes it an ideal spot for the food upcycling business to develop.

As it requires only hours to traverse the country starting with one end then onto the next, it turns out to be a lot more straightforward to source and move food results from the center destinations of creation cross country to the industrial facilities for upcycling. Once more, this is, very not the same as the U.S., where the transportation of products starting with one state then onto the next can require as long as a few days by street ― expanding the dangers of deterioration and waste.

“Korea’s little size makes it equipped for making this nearby, unpredictable organization of center locales of assembling and production lines for upcycling the country over,” he said.

Food upcycling startup RE:harvest’s energy bars are produced using disposed of grain from distilleries in Korea. /Courtesy of RE:harvest
Scones made with bottling works grain-turned-flour/Courtesy of RE:harvest

As of this quarter, RE:harvest has previously transformed 1,020 tons of side-effects into flour ― a 10-overlay increment from the comparing time of a year ago.

Furthermore, that sum is supposed to encounter another huge leap when the startup wraps up building its most memorable enormous, business scale processing plant in Hwaseong toward the finish of August ― the first of its sort to have practical experience in food upcycling in Asia, as per the organizer.

One more objective of the organization is item expansion. While its ongoing spotlight is on the creation of manageable flour, it will likewise deliver upcycled milk options one year from now ― which can be utilized in lieu of dairy things like spread, cheddar and yogurt.

“With rising interest in green eating regimen recipes, we are wanting to keep expanding our item setup that will be ideally suited for those searching for elective food things,” he said.

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