Upcycled Grain Project saving the planet one snack at a time
Learn how Rutherford and Meyer's Upcycled Grain Project and their new line up of snacks is helping to help save the planet!
Did you know that over 1/3 of food is wasted globally per year! How can we help reduce this? By rescuing nutrient rich food and upcycling it into great tasting snacks!
In 2019 Rutherford and Meyer, began their search for a sustainable ingredient that was full of nutrients. On this search they discovered ‘spent grain’ from the beer brewing process and The Upcycled Grain Project was born. Full of fibre, protein and naturally sugar-free this grain is being discarded after the liquid is used to brew beer. Hearing how much nutritious grain is available, Upcycled Grain Project decided to rescue this grain and create a flour, used as the base to make delicious snacks. To date they have rescued over 12,000KGs of grain!
Now they have released a new line of snacks – Grain Crisps. These crispy, crunchy Grain Crisps are available in four flavours – Cranberry & Coconut, Orange & Sesame, Fig & Cardamom and Raisin & Rosemary. Each flavour is created with indulgence and innovation in mind. You can enjoy Grain Crisps solo or add to a platter board to pair with cheeses and meats. We recommend a classic brie or creamy havarti.
As Upcycled Grain Project continues to expand their upcycling journey there will be more innovative products to enjoy. Keep up to date with all things UGP on social media - @upcycledgrainprojectnz and www.rutherfordandmeyer.co.nz
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.