First, food ingredients company EDME introduced an entirely new ingredient category to the food industry. That was sprouted grains.
Then they took their revolutionary WholeSoft® processing technique - involving steeping and germinating - and applied it to a selection of remarkable ancient grains.
“The ‘ancient’ banner bestows on ingredients strong trust among consumers – even when they have never heard of the grain or seed in question.
“The ‘ancient’ label has supported the rise and rise of quinoa, helping it to become one of the most celebrated seeds for food-lovers. It is this ‘ancient’ label that will help emmer and einkorn to emerge from niche health-food markets into more mainstream healthy food markets”
EDME’s WholeSoft® Sprouted range began with rye, wheat, spelt and naked barley. They were created using production technique first stages of the malting process to capture the goodness of whole grains. Premium quality raw grains were steeped (soaked), germinated (sprouted). Then, rather than being kilned and dried, they were stabilised through cooking.
So enthusiastically was the innovation received by the industry that these ingredients soon appeared in baked products in all the key supermarket chains. Their success triggered further research and trials by the team at EDME, and the result is the launch of these new ancient grain products.
“Our WholeSoft® sprouted products make for stable, succulent, tasty ingredients that are easy to use. They are natural and nutritious; add visible value; provide soft-chew texture; and contribute significantly to taste. The ‘sprouted’ label can seriously boost the premiumisation of your products. “Now the new range of buckwheat; quinoa; einkorn; emmer; oats; and spelt and quinoa give you all the market opportunities associated with the ancient grain tag. Food lovers, explorers and influencers will do much of the PR work for you…”
The pioneeringly new, sprouted ancient grains now available to bakers include buckwheat; quinoa; einkorn; emmer; oats; and a spelt and quinoa blend.
“Essentially, we identified two major trends and brought them together to offer something truly novel and genuinely exciting to the bakery industry,” says EDME’s Mike Carr. “One of the trends is ancient grains. The other is sprouted foods. Both are part of the back-to-nature, plant-based, authentic food movement. They help fulfil the search by consumers for products that are adventurous and interesting – as well as being nutritious and natural.
The New Range
WholeSoft ® Sprouted Quinoa is high in protein and one of the few plant foods that contains all nine essential amino acids. Its striking colour will help to add visible value to products.
WholeSoft ® Sprouted Buckwheat is high in minerals and vitamins - magnesium, iron, zinc, niacin, riboflavin and Vitamin B6 of particular note - it can contribute to the nutritional claims of products.
WholeSoft ® Sprouted Einkorn is a lesser-known type of wheat. Although it's a much smaller grain compared to modern forms of wheat, it still packs a punch. It’s a great source of protein, iron, dietary fibre, thiamine and a number of other B Vitamins.
WholeSoft ® Sprouted Einkorn is a lesser-known type of wheat. Although it's a much smaller grain compared to modern forms of wheat, it still packs a punch. It’s a great source of protein, iron, dietary fibre, thiamine and a number of other B Vitamins.
The 50 / 50 blend of Wholesoft ® Sprouted Quinoa and Spelt combines two powerful ingredients. Alongside the benefits of Quinoa, spelt contains significant levels of iron, manganese, magnesium, phosphorus, potassium, zinc, selenium, niacin, thiamin, vitamin B6, & folic acid.
WholeSoft ® Sprouted Oats are a great source of beta-glucan, meaning they provide slow-release energy.