New Ingredient Category Sprouted by Wholegrain Ingredient Producers Edme

11 Oct 2016 --- 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. In Britain 20% of the population eat none at all; 33% eat only three portions a week; and just 5% manage the recommended intake. We are eating far too little fiber. Michael Carr, sales and marketing director of natural ingredient producer EDME says: "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."

In response, EDME has pioneered an innovative new category of ingredients. Sprouted grains meet the demand for new wholegrain ingredients that are nutritious – at the same time as being soft and tender; more palatable and digestible. Michael Carr continues, "We've 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."

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) – then, rather than being kilned and dried, which is what would happen in the malting process, they are pasteurized. This provides stable, succulent, tasty ingredients.

These are a much more approachable way for consumers to access whole grains, with their added benefit in terms of nutrition and fiber. The sweet, almost juicy texture provides an appealing soft bite with a slight chew. WholeSoft Sprouted Rye in particular adds notable flavor. All WholeSoft Sprouted grains have the full bran layer, so help deliver much-needed fiber; are low in starch; contain antioxidants; and offer easier absorption of nutrients such as calcium, iron and zinc.

EDME's WholeSoft Sprouted grains 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 with dried flakes and kibbles draw moisture out. Says Michael Carr, "A high presence of WholeSoft undoubtedly reduces the baker's requirement for added fat to keep their products moist: the grains do that for them. For a similar reason, consumers don't need to use so much butter or margarine on bread made using WholeSoft grains."

Edme's pioneering new ingredients are already being used in breads made for three of the main supermarkets, and are being explored as an ingredient for dairy and savory dishes by a number of manufacturers. "They pick up flavors 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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