Maltivor is an industrial impact company that converts post-brewing cereal residues from beer into an innovative raw material for human consumption : spent grain flour .

Upstream, Maltivor allows brewers to free themselves from the constraints of processing their bio-waste, in particular their spent grain deposit representing 700,000 tonnes produced each year in France . Downstream, the company offers ingredients rich in fibre, protein, minerals and low in gluten , which are integrated into the finished products of food manufacturers . These improve the nutritional and taste qualities of their products, while reducing their environmental impact. In the short term, the Company also intends to launch a range of protein-rich products on the booming vegetable protein market.

By recovering brewery spent grains, Maltivor is part of a logic of circular economy and thus contributes to a better use of this resource by proposing a recovery in the food sector.

The company was created in 2018 by Lola Bonnin, quickly joined by Gabrielle Hugon, specialized in technical aspects of the food industry. The leaders share the same values ​​linked to the ecological transition and the circular economy.

The company obtained the support of Bpifrance through the French Tech Emergence Scholarship and was the winner of the I-Nov 2021 competition (co-financed by ADEME and B pifrance). Maltivor then benefited from the support of the Les Boucles program led by Ronalpia, Lyon Metropolis and Suez in order to promote the emergence of circular economy projects .

Historically based in Vourles (Rhône) with a first unit, the Company will set up production units near the brewers with the establishment of a regular collection system adapted to the level of production of the breweries.

This fundraising will allow Maltivor to finance its R&D on a product concentrated in proteins, to strengthen its team and to accelerate the industrialization of its food flours with a higher production capacity to reach a capacity of 100 tons per year.