Anheuser-Busch InBev —  the world’s largest brewer — is using the saved grains leftover from the beer-making process to create alternative protein sources.

Budweiser’s parent company partnered with the startup, EverGrain, to develop a technology that enables them to extract the proteins and fibers from the brewing grains to create nutrient-rich ingredients. Using innovative processes, EverGrain transforms the circularly sourced barley into ingredients that can be used in a variety of food and beverage products, such as protein shakes and bars, breads, and barley milk

“I see an opportunity to combine our brewing infrastructure and expertise with biotech advancements to help address increasing global food and sustainability challenges,” said Anheuser-Busch InBev CEO Michel Doukeris.

Anheuser-Busch InBev is also working with startup company, BioBrew, to scale up production of alternative proteins using the global brewer’s fermentation knowledge. Though the exact protein products it will create are still being explored, BioBrew is starting with fermenting grain to create plant-based milk products.

“No one in the world possesses as much scaled fermentation knowledge as [Anheuser-Busch InBev],” said Bernardo Novick, the global head of ZX Ventures. “The application of biotechnology to food and beverage is expected to be a massive opportunity in the next 10 to 20 years. And the market for alternative fermented protein alone is estimated to reach $22 billion by 2035.”

Anheuser-Busch InBev is not the first company to come up with the idea to put the brewing ingredient waste to good use. In 2017, a startup called Canvas raised nearly $50,000 on crowdfunding site Kickstarter to launch its plant-based beverages made from waste produced by the beer-making process. The spent grain sourced from breweries is used to create a barley-based milk in flavors such as Cold Brew Latte, Matcha, and Turmeric Chai.