Lola starts from a simple observation : the majority of the cereals used when brewing beer are wasted. Concerned about the environment and a lover of craft beers, she has embarked on the development of the by-product of beer : spent grains.

This is how Maltivor Flour was born.

Gabrielle, an engineer by training and particularly interested in the development of by-products from the agri-food industry, quite naturally joined the Maltivor adventure during her end-of-year internship and then joined Lola.

Giving new life to brewers' spent grains: What else?

After more than 20 years in the ingredients sector, it is at Maltivor that Laetitia decided to invest in order to combine her values ​​and skills!

She completes the duo of Lola and Gabrielle by directing the company's strategy.

Amélie, sensitive to the world around her, completed her two years of master's degree in communication at Maltivor. It was then with joy that she joined the Malti'Team full-time in order to put spent grain flour on the front of the stage !

Reducing food waste while enjoying good food, what could be better?

After several experiences in different sectors, Maxime decides to turn to the food industry, and it is at Maltivor that he lands to complete the production team in order to lend a hand !

Nolwen, an unconditional food fan, joins the Malti'Team in order to create new Maltivor products but also to develop new recipes with the aim of being a real technical support for our professional customers. The test tastings will fuse with her !

Claire has a passion for nutrition, so it's only natural that she should join the Malti'Team after completing her Masters in human and sports nutrition! She's now in charge of promoting dried grains to our professional customers!

Emilie, interested in the circular economy, she also joins the sales team as sales manager. It is then she who will pilot the center and ensure that our spent grain ingredients are adopted by everyone!