WHY sprouted
Our Process

the benefits of sprouting
Today, consumer demand for healthy, natural and minimally processed foods is growing rapidly. Drawing on ancient food practices, we produce ingredients that satisfy bakers, chefs, manufacturers and consumers alike.

utilize ancient and slow food traditions
improve nutrition and digestion

what scientists say
"Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting."
- Critical Reviews in Food Science and Nutrition, 1989; 28(5):401-37.
"Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting."
- Critical Reviews in Food Science and Nutrition, 1989; 28(5):401-37.
"Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting."
- Critical Reviews in Food Science and Nutrition, 1989; 28(5):401-37.
How sprouting relates to digestion and health is so complex that we don’t yet understand it fully. New research is emerging but more is needed. That is why we partner with universities and organizations to further our understanding of all the benefits sprouting offers.

optimize baking performance
- Increase loaf volume
- Softer and fluffier texture than unsprouted whole grains
- Richer and more complex taste profiles
- No bitterness, resulting in a sweeter flavour
- Low glycemic index
- Need less sugar in recipe
- Longer shelf life (over 1 year for flour)
- Bread stales at a slower rate
Quick and easy food service preparation
- No pre-soaking needed for dried pulses
- Reduces cooking time (most cases by half)
- Fuller, more complex taste profiles
- No bitterness, resulting in sweeter flavours
- Better texture and mouthfeel
- Swap 1:1 for unsprouted or canned


create unique and nutritious products
- Easily incorporate new flavours and textures
- Richer and more complex taste profiles
- No bitterness, resulting in sweeter flavours
- Need less sugar when formulating
- Sprouted grains and seeds add that coveted crunch to snack foods, granola, cereal and more
- Custom sprouted flour blends create delicious breads, cookies, crackers, chips and more
sprouted in the news

President Dale Donaldson reflects on how the company was founded. He also dives into potential reasons why sprouting increased in popularity over the years.

During the Whole Grains Council Conference, 28 companies explored evolving definitions, challenges, and the future of sprouted grains.

Companies in the baking industry are embracing a renewed focus on customized products and personalized customer engagement. It also discusses the rise in sprouted grains for bakeries.