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F

ARE
SPROUTED
GRAINS THE
FUTURE?
Wholegrain Ingredients
Producers EDME thinks so

holegrain Ingredient
Producers EDME, based
in England, has pioneered
an innovative new
category of ingredients.
Michael Carr, Sales
and Marketing Director
of natural ingredient
producer at EDME says,
Weve identified a growing interest in sprouted foods and have
developed a brand new product category to help bakers and
food manufacturers meet that interest and demand. Sprouted
grains meet the demand for new wholegrain ingredients that are
nutritious, soft and tender, as well as being more palatable and
digestible.
Recently named Rural Business of the Year by the Anglian
Business Awards, EDMEs quality assured products of nutritious
flours, flakes and kibbles result from processing pulses, seeds and
wholegrain cereals - raw and malted. As Michael Carr says, If
you eat bread with bits in it, the chances are you will have often
eaten Edmes natural wholegrain ingredients.

56 | November 2016 - Milling and Grain

The health benefits of wholegrain reduction in the risk of heart


disease, diabetes and many bowel disorders, to name but a few have long been established. Nutritionists advise three portions of
wholegrain a day.
According to the Scientific Advisory Committee on Nutritions
(SACN) recent Carbohydrate and Health report however, in
Britain 20 percent of the population eat none at all; 33 percent
eat only three portions a week; and just 5 percent manage
the recommended intake. Britons are eating far too little
fibre. Michael Carr continues, It will take radical changes to
address this. As well as educating people about the benefits of
wholegrain, the food industry clearly needs some new ideas.
The Essex-based business, which has served the food industry
in the UK and international markets for 135 years, has drawn on
its expertise in malt to research and develop a new technique.
This WholeSoft Sprouted technique uses the first stages of the
malting process to capture the goodness of whole grains; provide
them with succulence; and make them accessible to the food
industry. Premium quality raw cereal grains are steeped (soaked),
germinated (sprouted) and then, rather than being kilned and
dried, which is what would happen in the malting process, they

F
are pasteurized. This provides stable,
succulent, and tasty ingredients.
According to Mintel Ingredient
Insight, consumer demand is there,
with 43 percent of UK consumers
looking to buy food containing whole
grains. But it was found that many
people find the taste, texture and/or
appearance unappealing.
The WholseSoft Sprouted
technique is a much more
approachable way for consumers
to access whole grains, with their
added benefit in terms of nutrition
and fibre. The sweet, almost juicy
texture provides an appealing soft
bite with a slight chew. WholeSoft
Sprouted Rye in particular adds
notable flavour. All WholeSoft Sprouted grains have the full
bran layer, so help deliver much-needed fibre; are low in starch;
contain antioxidants; and offer easier absorption of nutrients such
as calcium, iron and zinc.
EDMEs WholeSoft Sprouted grains also have a wide range
of applications in the baked goods category and other food
manufacturing sectors.
For bakers, of key interest are the visible attractive-looking
whole grains, which contrast with the burnt offerings that
sometimes appear in loaves and rolls. However, an additional
benefit is the impact they have on the texture of the overall
product. As WholeSoft Sprouted grains are already hydrated,
they feed moisture into the crumb, whereas dried flakes and

kibbles draw moisture out.


Michael Carr comments, A high presence of WholeSoft
undoubtedly reduces the bakers requirement for added fat to
keep their products moist; the grains do that for them. For a
similar reason, consumers dont need to use so much butter or
margarine on bread made using WholeSoft grains.
Edmes pioneering new ingredients are already being used in
breads made for three of the main supermarkets, and are being
explored as ingredients for dairy and savory dishes by a number
of manufacturers. They pick up flavours readily so work well
as meat analogues, says Carr. But applications can vary from
yoghurts, smoothies and dips to hot and cold ready meals, with or
without meat. The surface has only been scratched!

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Milling and Grain - November 2016 | 57