Upcycled barley protein on the rise

Plant-based eating is markedly on the rise in the US, a trend upcycled food ingredients company, EverGrain, is all too well aware of, as they herald the bioavailability of barley as a plant-based product with numerous applications and benefits.

Consumers are becoming more concerned about the environment, animal welfare and overall wellbeing; reflected by the plant-based market’s increase in dollar sales last year, according to The Good Food Institute.

Part of the company’s work, it has said, is shifting the mindset that in order to be healthy and strong, you need to consume animal protein to encourage muscle growth. It has said that a “growing consensus” in the nutrition community supports plant-based sources being just as effective in building muscle mass.

With all of this said, the company’s upcycled barley protein ingredient, EverPro, is said by the company to show promise in protein digestibility and amino acid availability for muscle build, growth and recovery. The product is being marketed as a good source of protein for athletes, as well as health-conscious consumers looking for cleaner sources of protein.

In July 2022, the company, alongside American brewing company and its creator Anheuser-Busch, celebrated the opening of its first major site of US operations, which has been built to produce its barley protein EverPro. Renovating and opening the facility was achieved through a US$100 million investment, and is the first major production site for the company globally.

“We started our journey in 2013, long before upcycling was a trend, with the goal of unlocking every grain of potential in our barley to have a positive impact on people and the planet,” said Gregory Belt, CEO of EverGrain. “This new commercial facility in St. Louis is a significant milestone in our journey to transform spent barley at scale into one of the world’s most sustainable, accessible, plentiful sources of plant-based protein.”

Since its launch, EverGrain has been working to commercialise its ancient-grain products to market, and can be used across a wide range of food and beverage products. Its barley fibre and protein have, previously, been used to create fortified cookies and bread.

Read more latest industry news and developments in our free to download magazine.

Never miss a story… Follow us on:
LinkedIn International Bakery
Twitter logo @int_bakery
Facebook @Bakeryint

Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

Subscribe to our newsletter

Don't miss new updates on your email
Scroll to Top