- The Bordeaux company “Resurrection” transforms residues from the brewing of beer into crispy cookies for an aperitif.
- It invested in a production line of a biscuit factory in the Dordogne for the manufacture of its crackers.
- Thanks to a fundraising of 800,000 euros, she hopes to offer new ranges based on co-products from 2021.
By crunching cookies from the “Resurrection” company, you put your teeth into cereal residues from the production of craft beers that were intended for the trash or animal feed. Thanks to Marie Kerouedan and Nathalie Golliet, they came to feed a project launched in January 2018 in Bordeaux and which is gaining momentum with a fundraising of 800,000 euros.
The idea was born in 2017 in the mind of Marie Kerouedan, then working in a design office on sustainable food systems, while she was doing an internship in a craft brewery. "I realized that there was a deposit of waste in the production of beer," she explains. And also noted that these grains, malted barley residue, smell of caramel and toasted bread ”.
She leaves her internship with samples under her arm and spends a year doing tests in connection with Nathalie Golliet, who will become her partner in the "Resurrection" adventure. Quickly on the track of cookies to nibble as an aperitif, they successfully taste their recipes around them.
A shared factory in Dordogne
In 2017, crowdfunding enabled them to raise 19,000 euros and embark on the creation of a business for processing these grains. Since January 2018, the company has been supported by the Camp, Darwin's nursery. It offers two ranges of recipes, one based on grains from organic breweries and the other from cider apple marc, also organic.
The company became the owner of a production line adapted to its crackers, within the La Chanteracoise biscuit factory, in the Dordogne, on which a production engineer works. Crackers with various tastes (fig and nuts, old wheat and black olive etc.) are sold in 250 to 300 points of sale. Organic stores but also grocery stores and creameries. A “bulk” range is also being developed with cafes, hotels and restaurants.
As the collection of grains remains "to be invented", the reuse of this co-product has not yet had a positive impact on the price of Resurrection crackers. "There are quality and hygiene standards to take into account too, which means that it is more expensive at the moment but there are economies of scale to be made", points Marie Kerouedan.
Supported by the heavyweight of the food industry Le Duff (Brioche dorée, Del arte etc.), Charente Périgord Expansion, the community of leaders and entrepreneurs "Le Club des Prophètes" and the Triballat Noyal group in particular, "Resurrection" don't want to stop there. "We want to develop research on dozens of co-products (residues from manufacturing processes) in a context of scarcity of resources", underlines Marie Kerouedan. She hopes to offer new products by 2021.
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- biscuits
- Aquitaine
- Food
- Bordeaux
- circular economy