Awakened Grains, a US-based grain technology company, has introduced a patented process for controlled germination and starch conversion that transforms whole grains into baking flour with enhanced nutrition, flavour and performance.
Research on baking flour demonstrates that flour made from the Awakened Grains patented process delivers up to 30 percent more protein, 40 times more fibre, 75 percent fewer net carbs and 30 percent fewer calories, as reported by the company. Additional benefits include requiring 20–25 percent less added sugar while achieving the same level of sweetness.
“Awakened Grains exists to help consumers enjoy the bread, cookies, cakes, donuts, pastries, pasta and pancakes they crave while getting more of the whole grain nutrition they need,” said David Naccarato, COO, Inventor and Founding Partner of Awakened Grains. “Our patented process improves grains and legumes by removing natural digestive blockers, making more nutrients metabolically available and creating products that are both comfortable to digest and enjoyable to eat.”
According to the company, the patent covers cereal and non-cereal grains, ancient grains, legumes, pulses and seeds, enabling broad applications that improve flavour, nutrition and quality without additional fortification.
The company states that demand for nutrition without sacrificing taste continues to grow, particularly among consumers seeking higher protein, more fibre and less sugar. This is especially relevant for GLP-1 users and health-conscious consumers who want clean-label foods with familiar flavours, textures and aromas.
Two applications are currently in the pipeline. Imperial Flour is now available for licensing to baked goods companies, blenders and dry ingredient companies. According to Awakened Grains, Power Flour will follow shortly, designed to deliver 3.5 times the protein, 40 times the fibre and 80 percent less starch than standard bread flour, along with naturally sweet whole grain cereal applications requiring no added sugars.
“Historically, we’ve not been able to deliver great taste and texture with sprouted grains,” said Dr Mike Giroux, Plant Sciences Consultant. “But Awakened Grains’ patented germination process allows the natural fibre, high protein and lower sugars, as well as other macro- and micronutrients, to shine in a highly palatable flour. In fact, in our small test study, most consumers preferred products made from this flour over normal whole wheat flour.”
Awakened Grains is a Seattle-based grain technology company focused on whole grains in baking and other food applications.
