Sprouted grain holds key to the future, say food researchers

Pictured: Everfresh wheat bread
Sprouts, ENF Spr Wheat Bread PLAIN food

A cutting edge project involving sprouted grain, being run as a collaboration between Everfresh Natural Foods, Campden BRI and Holmach Ltd, has been awarded a £650k grant by Innovate UK.

The research project hopes to discover new ways of improving the nutritional quality and shelf-life of baked goods through the use of sprouted grains and pasteurisation without spoiling the taste and texture.

Tom Russell, Managing Director at Everfresh based at Frampton-on-Severn in Gloucestershire, said the project could have huge impacts on the food industry.

“Research into the benefits of sprouting grains has been promising. We hope this grant will enable us to expand on early findings and discover how beneficial the process is to the nutritional qualities of the end baked products,” he said.

Everfresh will work with Campden BRI, based in Chipping Campden, to identify which sprouted grains produce an optimal product in terms of taste and texture and nutritional properties – such as oats, wheat, rye, spelt and barley.

Holmach will further explore how pasteurisation, involving steaming products once packed, is able to extend their shelf life to allow for the removal of additives and help cut food waste in stores.

Innovate UK is a non-departmental public body funded by the UK government which aims to drive economic growth by supporting businesses to develop and realise the potential of new ideas.

Campden BRI provides the food and drink industry with the practical scientific, technical and advisory services needed to ensure product safety and quality, process efficiency and product and process innovation.