Brother and sister duo, Niamh and Ruairi created BiaSol at the beginning of the pandemic. Combining their experience in nutrition and finance, they sought out an innovative way to reduce food waste while creating something healthy for people to eat. The result was BiaSol, which repurposes leftover grains from Irish breweries. High in protein, zinc, iron, calcium, vitamin B, and prebiotic fibres, the grains are both nutritious and have a delicious, rich malt flavour.