Cereal, grain, and seed processor Silvery Tweed Cereals has added sprouted grains to its product range to help bakeries and cereal manufacturers meet consumer demand for natural, healthy, and nutritious products.
The Berwick-Upon-Tweed business now offers wheat, spelt, rye and buckwheat sprouted grains in flaked, kibbled, cracked and flour formats.
Unlike the wet formats currently on the market, the grains used by the Silvery Tweed team have been carefully dried after sprouting, which allows them to process the grains in the same way as a non-sprouted grain.
NPD Manager Julie Telfer says, “The healthy eating trend continues apace, and demand for new and innovative products that tick the natural, nutritious and healthy boxes remains high.
“Sprouted grains contain all of the original bran, germ, and endosperm and, as such, are considered whole grains. This means that they are naturally high in fibre, and evidence suggests that their use in food products also results in an increase in soluble fibre.
“In addition, the sprouting process breaks down nutrients such as starches and proteins, making the grains easier to digest. Finally, a reduction in the amount of the antinutrient phytate present in sprouted grains increases the bioavailability of nutrients to the body.
“Incorporating sprouted grains opens up opportunities to create new and innovative products that will meet consumer demand in a competitive market.”
Julie says that the sprouted flakes make a great addition to cereals such as mueslis and granolas. The kibbled grain and flour formats work well in breads, crispbreads and biscuits.
Silvery Tweed manufactures cereal products, including flour, cereal flakes, grain, and seed blends, and supplies bespoke products to many of the UK’s leading cereal and bakery brands.
For more information about the new sprouted grains range and potential applications, contact Silvery Tweed.