Using cocoa bean shells in the lager introduces phenolic compounds into the beer, reflecting Mottainai’s broader focus on creating upcycled foods with improved nutritional value.
“Cocoa bean shells have been reported to contain beneficial phenolic compounds, such as catechins also found in tea. Using them in lager production can transfer these compounds into the beer,” Mottainai co-founder Daryl Pek told FoodNavigator.
“The alcoholic content is 5%, typical alcohol percentage for beer. has a top note of sweet chocolate brownie, followed by the base note of a malty profile. The brownie lager is made with the traditional lager ingredients of water, malt, hops and yeast, with the addition of the cocoa bean shells to impart a chocolatey profile.”
Creative experimentation
The brownie lager is a time-limited collaboration with Lemuel Chocolates that has been ongoing since 2023. It is available during this Christmas festive season while stocks last.
“Such collaborations are fun, experimental projects that celebrate creativity. While they’re enjoyable initiatives, our main focus continues to be on developing sustainable, upcycled food ingredients with broader commercial potential,” said Pek.
While collaboration products are primarily local and time-limited, Pek said the company is exploring international expansion for its core innovations.
One of the firm’s innovation is Jiro Meat, a plant-based protein made from okara, a soy by-product sourced from Tai Hua Food Industries, where Pek also serves as Director for Special Projects and Legal.
While the firm declined to share specific details, it said several products are currently in its development pipeline.
“These upcoming developments include new food products and ingredients created through fermentation, such as seasoning components, plant-based ingredients, and food products formulated with Jiro Meat for improved health and nutritional value. Some of these innovations are progressing well, and we hope to introduce them as early as next year,” said Pek.
Upcycling for nutrition and sustainability
Mottainai leverages fermentation science for its product development, which focuses on improving health benefits of foods sustainably.
“We see tremendous potential in fermentation science and our ongoing projects have shown promising results,” said Pek.
“Some of the developments in our pipeline include new flavour and seasoning components that can be labelled as natural flavour ingredients that can be used as a sugar replacer or substitute, as well as plant-based functional ingredients and other upcycled innovations that enhance both nutrition and sustainability.”
The firm is currently working with Tai Hua Food Industries to make moromi pressed cake.
Moromi is a Japanese term for a thick paste-like fermenting mash, the byproduct of soy sauce manufacturing. Ongoing trials suggest that subsequent fermentation under specific parameters can break down the fibrous nature of soybeans, producing a paste with strong umami flavours.
The challenge for upcycling firms lies in translating small-batch or collaborative products into ingredients that can scale across mainstream food manufacturing.
While limited-run products such as collaboration beers help demonstrate novel uses for food by-products, long-term commercial impact typically depends on whether those materials can be incorporated into everyday foods at volume.
This remains a key consideration as companies like Mottainai move from experimentation towards wider commercial adoption.
