Twist and sprout

A number of brands are touting the use of sprouting in product development. New crackers, chips and bread are made with seeds, grains and beans that have been sprouted to improve the bioavailability and absorption of nutrients.

Primizie Snacks, Austin, Texas, is introducing a line of thick-cut crispbreads made with organic sprouted grains such as amaranth, quinoa and sorghum. Varieties include ancient grains, green harvest, rustic beets and smoked cheddar.



New from Simple Mills, Chicago, is a line of sprouted seed crackers featuring a blend of sprouted sunflower, flax and chia seeds. With 3 grams of protein per serving, flavors include original, everything, jalapeño and garlic and herb.



Partners, A Tasteful Choice Co., Kent, Wash., is launching Blue Star Farms Organic Sprouted Lentil & Ancient Grains snack crackers, which include sprouted lentil, millet, sorghum and chia seeds.

With 12 grams of plant-based protein per serving, new Almond Butter Power Bites from Soul Sprout, Longmont, Colo., are made with sprouted nuts and seeds and available in chocolate brownie and chocolate chip cookie dough varieties. A line of Almond Butter Big Bites includes cacao almond and cinnamon flavors.



Sprouted grain bread is the specialty of such exhibitors as Silver Hills Bakery, Abbotsford, B.C., and Angelic Bakehouse, Cadahy, Wis., which is introducing bread crisps made using its proprietary sprouting method.