Culinology - December 2019 - 34

EXPERT voices

ReGrained
Supergrain+ flour is
high in protein and
prebiotic fiber, and
low in sugar.

34 |

In addition to collaborating with food manufacturers, ReGrained is introducing its own
branded innovation. A line of snack puffs
is launching soon in five varieties: Mexican
street corn, Texas pit barbecue, cheddar,
smoked sea salt and cracked pepper, and
Urban Garden, a take on a vegetable and
herb flavor. The puffs join a range of snack
bars in the ReGrained portfolio.
"If we had started ReGrained with capital
and industry knowhow, this is the product
we would have commercialized first instead
of the bars," Mr. Kurzrock said of the snack
puffs. "This is a near perfect application that
showcases our ingredient as the hero. It's a
really clean deck. It's non-GMO, organic corn
and ReGrained, plus seasonings. You can
taste the Supergrain+, which you can't taste
in the bar. And there's no reason to hide the
taste. It's actually something that should be
showcased. So, this in a much better way
showcases the ingredient as the hero.
ReGrained began as a frat house homebrewing experiment several years ago at
the University of California, Los Angeles,
where Mr. Kurzrock and his longtime friend,
co-founder and chief operating officer
Jordan Schwartz, studied economics. The
remaining grain from a beermaking hobby
often was tossed in a dumpster, until Mr.

Culinology | DECEMBER 2019

Kurzrock discovered a bread recipe featuring
the byproduct.
With help from the US Department of
Agriculture, ReGrained developed a patentpending technology to process and stabilize
the brewery byproduct into a food-grade, value-added ingredient that may be used in numerous applications. Several manufacturers,
including pasta maker Barilla, have shown
interest in co-developing products with the
trademarked ReGrained Supergrain+ flour.
Last September, ReGrained closed a $2.5
million Series Seed financing led by Alsip,
Ill.-based Griffith Foods, with additional participation from Barilla Group's BLU1877 and
Telluric Foods.
"We worked very closely with our partner
Griffith Foods, especially on the flavoring
piece of it, (to develop the snack puffs)," Mr.
Kurzrock said. "They are experts on snacks
and seasoning. That's a core part of their
business. That was a really good example of
flexing the 'smart' part of 'smart money.'"
The topic of innovating with food waste has
been topping trend lists, as a crop of emerging
brands showcase creative uses for such items
as coffee fruit and leftover pulp from juice
or soymilk production. "What we've learned
over the years among other things is that as
much as our upcycling sustainability differenti-



Culinology - December 2019

Table of Contents for the Digital Edition of Culinology - December 2019

Culinology - December 2019
TABLE of Contents
PRESIDENT’S letter - Celebrating our success
EMERGING trends - What we’ll be eating in 2021, according to robots
Three avenues for packaged foods sales growth
INGREDIENT Trends - Reduced-sugar SOLUTIONS
FLAVOR trends - Glazes, drizzles & concentrated sauces
MEMBER profile - In a class of her own
From culinary cast member to teaching staff
EXPERT voices - Innovating with brewers’ spent grain
INDUSTRY NEWS
PETITS fours
NEWS bites
AD index
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - 2
Culinology - December 2019 - TABLE of Contents
Culinology - December 2019 - PRESIDENT’S letter - Celebrating our success
Culinology - December 2019 - 5
Culinology - December 2019 - EMERGING trends - What we’ll be eating in 2021, according to robots
Culinology - December 2019 - 7
Culinology - December 2019 - Three avenues for packaged foods sales growth
Culinology - December 2019 - 9
Culinology - December 2019 - INGREDIENT Trends - Reduced-sugar SOLUTIONS
Culinology - December 2019 - 11
Culinology - December 2019 - 12
Culinology - December 2019 - 13
Culinology - December 2019 - 14
Culinology - December 2019 - 15
Culinology - December 2019 - 16
Culinology - December 2019 - 17
Culinology - December 2019 - FLAVOR trends - Glazes, drizzles & concentrated sauces
Culinology - December 2019 - 19
Culinology - December 2019 - 20
Culinology - December 2019 - 21
Culinology - December 2019 - 22
Culinology - December 2019 - 23
Culinology - December 2019 - 24
Culinology - December 2019 - 25
Culinology - December 2019 - 26
Culinology - December 2019 - MEMBER profile - In a class of her own
Culinology - December 2019 - From culinary cast member to teaching staff
Culinology - December 2019 - 29
Culinology - December 2019 - 30
Culinology - December 2019 - 31
Culinology - December 2019 - 32
Culinology - December 2019 - EXPERT voices - Innovating with brewers’ spent grain
Culinology - December 2019 - 34
Culinology - December 2019 - 35
Culinology - December 2019 - INDUSTRY NEWS
Culinology - December 2019 - 37
Culinology - December 2019 - 38
Culinology - December 2019 - 39
Culinology - December 2019 - 40
Culinology - December 2019 - 41
Culinology - December 2019 - PETITS fours
Culinology - December 2019 - 43
Culinology - December 2019 - 44
Culinology - December 2019 - 45
Culinology - December 2019 - 46
Culinology - December 2019 - 47
Culinology - December 2019 - NEWS bites
Culinology - December 2019 - 49
Culinology - December 2019 - AD index
Culinology - December 2019 - 51
Culinology - December 2019 - 52
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