A process for producing a filler from brewer's spent grain. The process comprises a) comminuting the brewer's spent grain, b) heating the brewer's spent grain, c) optionally, fermenting the brewer's spent grain, d) optionally, reducing the moisture content of the brewer's spent grain, and e) optionally, mixing the brewer's spent grain with at least one flavor-modifying food additive, such as a sugar substitute(s) and/or an aroma. The brewer's spent grains may be withdrawn from a mash, such as a beer or a barley mash. The comminuting of the brewer's spent grain in step a) may be a milling. Reduction of the moisture content may be effected mechanically, in a first substep d1), and thermally, in a second substep d2). Also disclosed are a filler obtained or obtainable by this process, a use of such a filler and a foodstuff comprising at least one such filler.
