Inside Everspring Farms: Innovation, Collaboration, and the Future of Food

Interview with Dianne Wolters, VP of Product Development at Everspring Farms

In this in-depth interview, Dianne Wolters, shares her journey from international development into food science and leadership in the sprouted grain industry. With a Master’s degree in Food Science from the University of Guelph, Dianne combines deep technical expertise with a passion for innovation, sustainability, and customer collaboration.

0:00 Introduction and role at Everspring
0:36 Early background and pivot to food science
2:45 Master’s at University of Guelph and wheat germination research
5:15 Food safety and QA training that informs development work
7:30 What are sprouted grains and how they differ from whole or refined
10:40 Why germination improves bioavailability and digestibility
13:05 Controlling wheat sprouting, falling number and RVA for consistency
16:20 Regenerative agriculture overview and core goals
19:10 Two streams of regenerative and practice tradeoffs like no-till vs sprays
22:00 Why diversity in crop rotations matters for soil and resilience
24:00 Flavor and texture shifts in sprouted grains, flax example
26:00 Formulating with sprouted grains, inclusion rates and moisture needs
28:20 Applications by product type, muffins vs breads considerations
30:10 Close customer collaboration from samples to plant trials
32:00 Beyond sprouted, product range and specialty granulations
34:00 Label claims reality and fiber profile nuances
36:00 Educating consumers on regenerative and soil health link to nutrition
37:20 What excites Dianne and Everspring’s future focus

Dianne explains the science behind sprouted grains, the nutritional benefits of germination, and the importance of regenerative agriculture in building healthier soils and more resilient food systems. The conversation also explores how Everspring supports customers through product development, from benchtop trials to full-scale production, while offering one of the most diverse portfolios of grains and seeds in the industry.

If you’re interested in sprouted grains, regenerative agriculture, or the future of sustainable food production, this interview is full of valuable insights from one of the industry’s leading voices.