Sprouted grains

A trend for sprouted grains is developing quickly in the US according to New Nutrition Business, a research company offering insights to the food and beverage industry.

“By taking grains and sprouting them before using them in snacks and other foods, they’re delivering ‘good grains’ that are naturally gluten-free for people who want to avoid bad carbs and snack more healthily,” says Julian Mellentin, director of New Nutrition Business.

Mellentin believes that sales of products featuring sprouted grains will exceed $250 million by 2018.

Kelloggs was the first big company to adopt the trend, launching a sprouted grains version of its Kashi brand with oats, barley, spelt and amaranth at the end of last year.

According to the Whole Grains Council, reasons for the rising popularity of sprouted grains include a higher amount of soluble fibre and heat resistant nutrients compared to regular grains, and higher levels of certain vitamins and minerals.