Tandon in the News

Zero waste: 'Rise' turns beer leftovers into Super Flour


Bertha Jimenez, CEO of Rise Products, is a Ph.D. candidate at the NYU Tandon School of Engineering.
The next time you drink a beer, think about what happens with the grains that are left behind when that beer was made. There's a new company -- called Rise -- that was launched by several New York University graduate students. They are addressing that leftover grain and turning it into flour, but not just any flour -- it's super flour. It is higher in protein and fiber than your typical flour, which is appealing to bakers. What's even more exciting is that all of that grain that would have gone into a landfill is now being used in a whole new way with the goal of zero waste. And that gives you even more of a reason to drink that beer.

 

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