A Munich-based foodtech startup is set to introduce an innovative plant-based milk alternative derived from the byproducts of beer production. The new drink, named “Tremi,” is scheduled to hit the market in autumn 2026. This development highlights a growing trend in the food industry towards upcycling food waste into new, sustainable products.
“Tremi”: A Sustainable Milk Alternative with High Nutritional Value
“Tremi” is produced from brewer’s spent grain, a solid residue left after the brewing process. According to the manufacturer, this alternative milk boasts approximately three times more protein and six times less sugar than traditional oat milk. This makes it an attractive option for health-conscious consumers and those seeking plant-based alternatives.
The concept was brought to life by Circular Grain, a startup founded by three graduates of the Technical University of Munich (TUM): Nathalie Stellwag, Marina Hijano Moreno, and Denise Ilogu. Their journey began as a joint study project, evolving into a company focused on sustainable food solutions.
What is Brewer’s Spent Grain?
Brewer’s spent grain is a byproduct of beer manufacturing. The process starts with malting (germinated and dried grain, usually barley), which is then crushed and mixed with water to form a mash. During heating, sugars and other substances are extracted from the malt. The liquid components are then processed into beer.
The solid residues that remain in the brewing kettle after the liquid is filtered out are called brewer’s spent grain. It primarily consists of grain husks and insoluble proteins. Approximately 200 grams of brewer’s spent grain are produced per liter of brewed beer.
From Waste to Valuable Resource: The Upcycling Process
While brewer’s spent grain is a residue of beer production, it remains a valuable raw material, rich in proteins and dietary fibers. Historically, it has been predominantly used as animal feed or in biogas plants. Now, Circular Grain is transforming it into a novel food product.
The team at Circular Grain dedicated over two years to developing more than 250 recipe variations for “Tremi,” conducting taste tests with approximately 1,500 individuals. For the development and market launch, Circular Grain successfully raised over 500,000 Euros in funding and investor capital. This includes participation in the Amazon Sustainability Accelerator, a program designed to support sustainability-oriented startups.
Sustainability Through Upcycling in the Food Industry
From an environmental perspective, “Tremi” offers significant benefits. Since no additional cultivation areas are required for its production, the company claims it can save CO2 and water. The founders estimate up to 90 percent less water consumption compared to conventional plant-based drinks.
Initially, production will take place near Lake Constance, ensuring short transportation routes and strengthening regional economic cycles. The project receives scientific support from Professor Dr. Ute Weisz and her team at the TUM School of Life Sciences.
The new plant-based milk alternative from beer residues joins a growing number of upcycled products in the food industry and beyond. Other examples from Bavaria and Germany demonstrate similar approaches using various residual materials, such as protein powders and drinks from whey (a byproduct of cheese production), tofu alternatives from brewer’s spent grain, beer brewed from old bread, or even building materials from hop waste.
Availability and Future Plans for “Tremi”
Currently, “Tremi” is in the production setup phase. The market launch is planned for autumn 2026, with initial availability in the greater Munich area. Consumers will be able to find “Tremi” in selected cafes, retail stores, and through tasting events. The company has not yet released information regarding pricing or potential expansion into other regions.
This initiative by Circular Grain underscores a broader movement towards resource efficiency and sustainability in the food sector, transforming what was once considered waste into valuable and nutritious products.
