EverGrain turns spent barely into nutritious functional ingredients. Currently, there are two ingredients on offer: EverPro and EverVita. Barley has a neutral taste and high-protein quality that is 95 per cent soluble. This solubility makes it easy to add nutrients to beverages without changing their appearance or texture. This is highlighted in EverPro, which is being marketed as an ingredient for plant-based dairy applications. EverVita on the other hand is a high-protein barley flour ingredient that is being pushed towards baked goods and the pasta sector. EverGrain’s operation works to reduce spent grain waste significantly. Nothing is wasted in the production of EverVita and, as EverPro is composed of 80 per cent protein, it only leaves behind a small amount of fibre which the company is working to transform into a third ingredient product.