STORY: How Your Bakery Can Benefit From Sprouted Grains: the new free white paper from Puratos

The How Your Bakery Can Benefit from Sprouted Grains report from Puratos follows the continued growth in popularity of sprouted grains. It says new product launches containing sprouted grains have increased by 23% each year, for the past ten years.

The company’s recent 2019 Taste Tomorrow trend report said sprouted grains were one of the top ingredient trends of the year, as consumers see them as both tasty and healthy.

This new white paper explores the reasons behind the growing popularity of sprouted grains and thow customers can use them for maximum benefit. It also looks at how the sprouting process works, the taste and texture benefits of sprouted grains and the ‘healthy halo’ surrounding them.

The unique flavour profile of sprouted grains is also explored. During the sprouting process starch content is reduced and natural sugars occur, these offer a natural sweetness which can be used to add sweetness to products without the need for sugar.

Jo Greengrass, sales director, Puratos UK, said:“With sprouted grains growing in popularity and expected to continue to do so in 2020, we hope this white paper helps our customers maximise this trend for their own benefit.”

The release of the white paper follows the launch of Puratos Malt last month, which saw Puratos and Estonian Malt join forces to offer an enhanced sprouted grain offering.

The whitepaper is available here on the Puratos UK website.