ST. LOUIS, MISSOURI, US — The idea that led to EverGrain traces back to a brewery in Belgium in 2013. Greg Belt, then leading a sustainability program for Anheuser-Busch InBev, became aware of “spent grains,” which he calls a misnomer. “The brewers don’t capture all the nutrients that are there,” he said. “What’s left is a great source of protein and fiber. We call it the golden remainder.” He became involved in a project at AB InBev, Leuven, Belgium, to find a use for spent . . .

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