cheryl
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What Does Sprouting Add to Grains? - Food Processing
Sprouting brings nutritional enhancements to many grains, a fact being discovered by some consumers.
Altered grains are “sprouting” up in unexpected places and in increasing numbers in the U.S. -- in baked goods, cereals and snacks, even in spreads, dips and gravies. According to Innova Market Insights (www.innovamarketinsights.com) for the period 2013 to 2017, U.S. food and beverage launches that contain sprouted grains posted an impressive compound annual growth rate of 20.3 percent.
Sprouted grains are available as mash or pulp, cracked kernels, granules, flakes, whole kernels or milled into a flour – at least for use in baked goods and snacks. However, according to Briess Malt & Ingredients Co. (www.briess.com), malted barley, destined for use in brewing and distilling, accounts for its largest volume of sales for a sprouted grain product.
“Malting is an extended sprouting process that produces products with well-defined end specification,” says Bob Hansen, Briess’ manager of technical services. He says more than a billion pounds of malted barley is produced and sold annually within the U.S., with just five percent of this finding its way into food products.
Sprouting brings nutritional enhancements to many grains, a fact being discovered by some consumers.
Altered grains are “sprouting” up in unexpected places and in increasing numbers in the U.S. -- in baked goods, cereals and snacks, even in spreads, dips and gravies. According to Innova Market Insights (www.innovamarketinsights.com) for the period 2013 to 2017, U.S. food and beverage launches that contain sprouted grains posted an impressive compound annual growth rate of 20.3 percent.
Sprouted grains are available as mash or pulp, cracked kernels, granules, flakes, whole kernels or milled into a flour – at least for use in baked goods and snacks. However, according to Briess Malt & Ingredients Co. (www.briess.com), malted barley, destined for use in brewing and distilling, accounts for its largest volume of sales for a sprouted grain product.
“Malting is an extended sprouting process that produces products with well-defined end specification,” says Bob Hansen, Briess’ manager of technical services. He says more than a billion pounds of malted barley is produced and sold annually within the U.S., with just five percent of this finding its way into food products.