Awakened Grains™ has unveiled a patented germination process that significantly enhances the nutritional profile of whole grain flour. The Seattle-based company reported that its innovative technique can produce flour with up to 40 times more fiber, 30% more protein, and 85% less starch compared to traditional whole grain options.
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This process not only improves nutritional content but also optimizes flavor, making it suitable for a variety of food products such as bread, pastries, snacks, breakfast cereals, pancake mixes, pizza crusts, and pasta. David Naccarato, the COO and founding partner of Awakened Grains, emphasized the company's mission to provide consumers with appealing food items that support better nutrition, eliminating the need to compromise on taste.
Research indicates that the flour produced through this germination method results in 75% fewer net carbs and 30% fewer calories, while also requiring 20-25% less added sugar to achieve comparable sweetness.
Naccarato noted, "Parents and schools no longer have to choose between foods kids will eat and foods that support better nutrition. Our patented process improves grains and legumes by removing natural digestive blockers, making more nutrients available and enhancing digestibility and enjoyment."
The patent encompasses various grains, legumes, pulses, and seeds, promoting broad applications that enhance flavor and nutrition without the need for additional fortification. This aligns with the growing consumer demand for nutritious yet flavorful options, particularly among those seeking higher protein, more fiber, and less sugar.
Awakened Grains is currently working on two new applications for its processing technology. Imperial Flour is available for licensing to companies in the baked goods sector, while Power Flour will soon be launched, providing 3.5 times the protein, 40 times the fiber, and 80% less starch than standard bread flour, along with naturally sweet whole grain cereal products that require no added sugars.
Dr. Mike Giroux, a Plant Sciences Consultant, explained that controlled sprouting through the Awakened Grains process allows for the enhanced nutritional value in a palatable format. He mentioned that preliminary studies showed a preference among consumers for products made using this flour compared to conventional whole wheat flour.
Awakened Grains aims to revolutionize how whole grains are utilized in food production, providing manufacturers with clean-label ingredients that enhance nutrition and meet consumer expectations. For more information, visit www.awakenedgrains.com.