18 Apr 2025
How processing can unlock Better Nutrition: Insights from our research on whole grains
At Puratos, we believe that delivering health benefits through indulgent products starts with one essential ingredient: science. Our Health & Well-Being team works closely with research institutes worldwide to better understand how processing techniques can enhance the nutritional value of grains, without compromising on taste or affordability.
One of our key research focuses is bioaccessibility — the extent to which nutrients become available for absorption in the body after digestion. While many consumers know that whole grains are “good for you,” fewer realize that how grains are processed plays a major role in just how good they are.
Understanding the impact of sprouting
Together with ICTAN (Institute of Food Science, Technology and Nutrition), we’ve recently completed the first phase of a study exploring how sprouting affects the bioaccessibility of minerals in rye.
The findings are promising:
- Sprouting significantly increases the bioaccessibility of key minerals such as iron and zinc — meaning that more of these essential nutrients can actually be absorbed by the body.
- Interestingly, fermentation — another widely used technique — had only a limited additional impact on mineral bioaccessibility in this specific case. These insights could have major implications for how we design and process grain-based products moving forward.
From lab to bakery: bridging science and industry
This research was presented at the 8th International Whole Grain Summit in Detmold, Germany — a unique event that brings together scientists, industry leaders, and policymakers to accelerate whole grain adoption across the global food chain.
The poster received the Best Poster Award, highlighting the clarity and relevance of the results, and showcasing how science and industry can work hand-in-hand to drive nutritional innovation.
But for us, this is just the beginning.
What’s next?
This rye study is part of a broader research effort at Puratos to explore:
- How various grains respond to different processing techniques (sprouting, fermentation, enzymatic treatment, etc.)
- How we can maximize bioaccessibility and bioavailability of essential nutrients
- How these findings can be translated into better formulations — from sourdough breads to sweet baked goods
We aim to build a scientific foundation that supports the development of grain-based products that are not only delicious, but truly support the well-being of our consumers.
A Shared Mission
By working closely with academic partners and research institutes, we are not just observing the science — we are shaping it. This kind of cross-sector collaboration is essential if we are to translate innovation into real-world health impact.
We look forward to continuing this journey, expanding our research to other grains, and sharing new insights along the way.
