Sprouted Grains Have Some Basis in Science

Consumers seem to be migrating over to ‘good carbs’ and healthy snacks which has sprouted grains skyrocketing in the sprouted grains category! Great news, huh?!

I was reading about this greatness in the New Nutrition Business

“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,”Julian Mellentin, Director of New Nutrition Business
and see that Julian Mellentin has been tracking sprouted grains trend over the past year. They predicted that sprouted grains are on track for over $250 million by 2018 since the U.S. market is selling more products featuring sprouted grains! Go U.S.! Looks like earth is tasting better to us after all.

Yes indeed because New Nutrition Business pointed to the sprouted grains in the snack brand Way Better as proof of this trend’s potential. The rapidly-growing brand reported sales of $25 million in just three years after gaining space at more than 20,000 stores! Seriously!

Way Better chips are made of the seeds of flax, quinoa, kale, chia and black beans: the brand’s crackers are made from barley, spelt and emmer.

Have you tried these snacks?

It’s great that a growing percentage of mainstream consumers are reducing their consumption of carbohydrates, in particular foods made from wheat and corn and transitioning over to sprouted grains.

Positive references to sprouted grains are showing up in health-related media, such as Men’s Fitness magazine. In 2014, a survey conducted by Way Better with the Natural Marketing Institute found that 17% of Americans were already aware of products with sprouted grains and seeds.New Nutrition Business

Kelloggs is the first big company to adopt the trend, launching a sprouted grains version of its Kashibrand, with oats, barley, spelt and amaranth, at the end of 2014.

A number of breakfast cereals from start-ups and organic brands are using sprouted grains and the concept has even shown up in better-for-you pizza.  Like all important ingredient trends, this one is starting under the radar but its “naturally functional” credentials mean that sprouted grains will only become more common as an ingredient. Woot! The sneak attack…love it!

According to the Whole Grains Council (U.S.):

  • the amount of soluble fiber in sprouted grains is higher than in regular grains
  •  there are higher levels of certain minerals and vitamins
  • the nutrients in sprouted grains stand up to heat processing better than those in regular grains

So, have you sprouted today? 😉


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