With Maltivor, we eat beer!

Maltivor was born from a simple observation, 88% of the cereals used during the brewing of beer, also called “Spent Grains" are wasted. Indeed, spent grains are sometimes recovered by local farmers for animal feed. However, in urban areas, and with the growth in the number of breweries, the management of this bio-waste becomes problematic.

Since 2018, Maltivor has been transforming brewers' spent grain, which is not recycled and yet rich in fibre, protein and flavor, into an innovative and anti-waste raw material: beer spent grain flour!

From this unique by-product, was born a wide anti-waste range composed of practical, gourmet and good for the planet products!

But who is behind Maltivor?

Maltivor was born from the collaboration between Lola and Gabrielle!

Lola, formerly in finance, concerned about the environment and a lover of craft beers, has embarked on the development of the by-product of beer: spent grains. It was then in 2018 that she created Maltivor and Maltivor beer spent grain flour was born!

As for Gabrielle, an agricultural engineer by training and particularly interested in the valorization of by-products from the agri-food industry, quite naturally joined the Maltivor adventure during her end-of-year internship in order to develop the manufacturing process. and finally became a partner in 2021!

It is then together, and alongside the entire Malti'Team, that they promote spent grain to the public!

And why the name “Maltivor”?

The name Maltivor was born from the fusion between the word “Malt” and the suffix from the Latin “-vore”. Cereal malt is the main ingredient in the production of beer, it turns into “draff” after brewing. The suffix "-vore" recalls the action of eating.

This name is intended to show that you can enjoy drinking a good beer and that at Maltivor, we go further: we eat it!