A challenge: fusing digestive health with full flavor
Sprouted ingredients are a response to consumers' growing interest in healthier diets. In the wake of the pandemic, people are seeking alternatives that support gut health and boost the immune system, without sacrificing the flavor of traditional ingredients.
Social networks have echoed this, spreading this trend and demanding ingredients that help us to improve the nutritional value of foods such as traditional flours and flakes. However, this change is not usually simple and requires reformulation.
What if nothing needed to be changed?
Sprouted Ingredients: Flavor and Nutrition
When health and taste are combined, everything tastes infinitely better, that is what the new ingredients propose: digestive health in food, even improving the taste of some traditional ingredients such as wholemeal flours or legumes.
Its elaboration process makes it possible, starting with the selection of high quality grains and their cleaning. The germination process is then initiated by keeping them in pure water for 24 - 48 hours. During these hours, the grain develops the embryo, which releases the enzymes necessary to digest the endosperm, the most nutrient-rich part. This process is then stopped by drying the grain. Finally, it is milled if necessary and packaged for distribution.
Thanks to the sprouting process, sprouted ingredients offer numerous benefits:
These nutrients arebetter absorbedbecause some of the phytates—natural compounds that act as chelators for certain substances—are inactivated. This is particularly beneficial in vegetarian or vegan diets.
- The starch is pre-digested, which offers a better absorption. This is very interesting for some people with digestive difficulties.
- Very pleasant flavor, slightly nutty depending on the bean.
From TRADES we want to show you that sprouted foods are all advantages, so you can give more nutritional value to your products or simply repackage them directly for your customers.
Would you like to learn more about the different flours, flakes and sprouted grains and how to incorporate them into your products?
Let us convince you of all its advantages and request a box with several product samples. You will be surprised by the pleasant taste of the red lentil flakes, the crunchy texture of the buckwheat or how striking the black quinoa flakes are.
