We are pleased to announce that we can now offer sprouted grains as part of our product range to help bakeries and cereal manufacturers meet consumer demand for natural, healthy, and nutritious products.

From our The Berwick-Upon-Tweed base, we now offer wheat, spelt, rye and buckwheat sprouted grains in flaked, kibbled, cracked and flour formats.

Unlike the wet formats currently on the market, the grains we use have been carefully dried after sprouting, which allows them to process the grains in the same way as a non-sprouted grain.

NPD Manager Julie Telfer says, “The healthy eating trend continues apace, and demand for new and innovative products that tick the natural, nutritious and healthy boxes remains high.

“Sprouted grains contain all of the original bran, germ, and endosperm and, as such, are considered whole grains. This means that they are naturally high in fibre, and evidence suggests that their use in food products also results in an increase in soluble fibre.

“In addition, the sprouting process breaks down nutrients such as starches and proteins, making the grains easier to digest. Finally, a reduction in the amount of the antinutrient phytate present in sprouted grains increases the bioavailability of nutrients to the body.

“Incorporating sprouted grains opens up opportunities to create new and innovative products that will meet consumer demand in a competitive market.”

Julie says that the sprouted flakes make a great addition to cereals such as mueslis and granolas. The kibbled grain and flour formats work well in breads, crispbreads and biscuits.

Please  contact us for more information about the new sprouted range and potential applications.