All Maltivor ingredients are produced in France in the Rhône region (69). As for malt, its origin varies from one brewery to another. However, it is mainly French, but can be malted in Europe and will therefore be of European origin. We are able to offer you a production with 100% French origin according to your request.

The Maltivor team collects the spent grain from partner breweries in order to dry it in several stages. In fact, our production process stabilizes brewers’ spent grains through heat treatment. And grinding then reduces the spent grains into flour with a particle size adapted to your specifications.

No, brewer's spent grain are collected at the very beginning of the beer making process. At this point, there is only water and cereals in the mixture, with no fermentation.

The industrial production site will have ISO 9001 ISO 22001 certifications, and either IFS or BRC. Furthermore, we are currently already certified Organic Agriculture.

According to the regulations, pure flour obtains the claim: “very low gluten content”. When used in a mixture it allows the final product to carry the “gluten-free” claim because when used at less than 50% in a formulation the quantity of gluten will be less than 20mg/kg in the finished product.