Danish Lab Crafts Chocolate From Brewery Waste

In Copenhagen, the Spora food research center and chef Rasmus Munk are developing chocolate from spent grain—a byproduct of beer brewing. Roughly 40 million tons of this grain accumulate worldwide each year, much of which becomes animal feed. This initiative responds to both ecological and social problems with cacao production, including deforestation and exploitative labor practices.

Spora launched “Notch,” a brand of cacao-free chocolate made with dried, milled, and roasted spent grain, along with RSPO-certified palm fat, shea butter from direct trade in Africa, muscovado sugar, and vanilla. The team sought to replicate the mouthfeel and sheen of traditional chocolate, and currently sources grain from Pilsner Urquell in the Czech Republic to minimize transport.

Though still a small player, Spora hopes to collaborate with larger manufacturers, suggesting even a 20% substitution of cacao with alternatives would have a significant impact. They are also exploring chocolate-like products made from pulses, acknowledging that recreating the experience of chocolate—including theobromin’s subtle effects—requires ongoing work and innovation.