Once known mainly to organic food co-op members and health food fanatics, sprouted grain products are poised to make a leap into the popular consciousness in 2015, similar to the quinoa explosion in 2014.
In addition to the recent introductions by King Arthur Flour and Panera restaurants, US food retailer Sam’s Club has from December 27, 2014, offered sprouted seven-grain bread and dinner rolls from Angelic Bakehouse at all 634 locations nationwide.
The momentum will then continue in February 2015 with the introduction of Kellogg’s new Kashi sprouted grain cereal.
The growth of sprouted grain products—which are typically higher in proteins and vitamins and lower in calories and carbohydrates than other whole grains—is the latest example of US growing awareness of healthy food choices.
“The sprouted grain category has been growing steadily for several years,” says Angelic Bakehouse CEO and owner Jenny Marino.
“But now that major brands like Panera, Kellogg’s and Sam’s Club are embracing it, we think it is poised to go mainstream in 2015. Like quinoa last year, sprouted grain is about to become a very familiar term with health-conscious consumers.”
Sprouted grain products are made from whole grains and seeds that have been soaked long enough to sprout, after which they are then ground and baked.
Unlike white breads and other refined grain products, they use the whole grain—including the nutrient-rich germ and bran, as well as the endosperm.
Sprouted grains contain more protein and less fat than other breads.
They have about 75% of the carbohydrates of whole grains, as well as 60% less fat and slightly more protein. Sprouted grains also have more fiber, are easier to digest and contain less gluten than other breads.
While many companies are starting to make products with sprouted grain flour, Angelic Bakehouse uses a sprouted grain ‘mash’, which involves significantly less processing than flour, preserving the taste and texture of real fermented grains and eliminating any bitter aftertaste.
The bakery’s mash mixture comes from seven grains, including ancient grains like quinoa and amaranth.
