Dispatches: Snaxpo 2015
Sprouted grains: It’s kind of like organic was 15 years ago, says supplier
The sprouted grains category has boomed recently, with experts predicting the US market alone will hit $250m in the next five years.
Jennifer Tesch, business development head at SK Food International, said category growth would be fueled further as interest increased among snack makers but added education was needed to hit full potential.
“There’s not a subjective term for sprouted, kind of like the organic industry was 15 years ago and then they had this national certified organic standard brought forward and claims. Natural is still at that stage – what is natural? There are no regulatory guidelines on that, and sprouted is that way too,” she told BakeryandSnacks.com at Snaxpo 2015 in Orlando.
“Every sprouter is a little bit different and I think as an industry there’s a lot of knowledge that needs to come about; a lot of growth that needs to come about so that we all think and do the same thing with sprouted.”
She said education was key, both among industry and consumers.
A sprouting start in snacks?
Tesch said for snacks, use of sprouted grains remained nascent but interest was high.
“You’re seeing more and more sprouted products being incorporated into finished products for the consumers – very heavily into the organic and natural industries, especially in breads and crackers. And now you’re starting to see that carry over into the snack food industry as well,”
“It’s newer in the snack food industry – there are just a few brands out there that are using sprouted grains, but it’s really becoming a buzz word, if you will,” she said.
Way Better Snacks and Essential Eating are two prominent brands on the market. Way Better Snacks’ CEO Jim Breen told our sister site FoodNavigator-USA the increased interest in sprouted was driven by consumers looking for more nutritional bang for their buck.
