Wholegrain
Ingredients Producers EDME thinks so
Wholegrain 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, “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.”
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, EDME’s 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 Edme’s natural wholegrain ingredients”.
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 Nutrition’s (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 are pasteurised.
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.
Read the full article HERE.
Wholegrain 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, “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.”
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, EDME’s 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 Edme’s natural wholegrain ingredients”.
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 Nutrition’s (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 are pasteurised.
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.
Read the full article HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.
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