How Swedish researchers are unlocking the potential of grains to revolutionize better-for-you bakery and snacks

15-Oct-2024 - Last updated on 15-Oct-2024 at 11:26 GMT

Swedish researchers are revolutionizing the way we snack. Pic: GettyImages

As consumers become more health-conscious and mindful of sustainability, the demand for cleaner-label treats is rising. At the heart of this shift lies the Mineralskiftet project, a groundbreaking research initiative led by scientists in Sweden.

The Mineralskiftet project (or The Mineral Shift) – funded by the Swedish national innovation agency Vinnova – uses advanced techniques to unlock the mineral potential of grains like barley, rye and wheat varieties like einkorn, emmer, Dalawheat and spelt.

By focusing on improving the bioavailability of essential minerals, it aims to reshape how we think about snacking and baking that benefits both health and sustainability.

The project’s researchers turned to hydrothermal treatment, which breaks down the acid that binds minerals in grains and ‘tricks’ it into releasing nutrients.

Unlocking the mineral potential of grains

Grains have always been considered a staple of healthy diets, but they contain one significant drawback: phytic acid, a naturally occurring compound that binds minerals such as iron and zinc, making them less available for the body to absorb. This has been a particular challenge in increasing the nutritional value of grain-based foods like bread and snacks, where minerals are present but inaccessible to the body.

Enter the Mineralskiftet project – a collaboration between MatLust Development Node (run by the Södertälje municipality), Axfoundation, Hidden in Grains and Warbo Kvarn.

The researchers employed the hydrothermal treatment, a centuries-old grain preparation method, but revolutionized by Hidden in Grains and optimized with modern tech at Axfoundation’s Torsåker Farm. The process sees grains soaked at specific times, temperatures and pH levels to kickstart the natural process, which breaks down phytic acid and ultimately ‘tricks’ it into releasing minerals.

According to the scientists, this treatment has achieved incredible results, breaking down almost 99% of the phytic acid present in grains and boosting the bioavailability of iron and zinc in grains by up to four times. The treated grains also retain their flavor and texture.

Revolutionizing healthy snacking

One of the most exciting outcomes of this project is the creation of Råggyberry, a snack poised to become a frontrunner in the next generation of healthy eating.

Råggyberry combines whole grain rye, enriched with minerals through this advanced process, with Swedish white cheese and a tangy apple and blackcurrant compote. The result is a nutrient-dense, flavorful snack that addresses key nutritional needs, particularly for growing children.

Råggyberry has been tested with families across Sweden and the results have been overwhelmingly positive. Over 80% reported it to be both tasty and filling, while 85% of parents appreciated the clear health benefits it provided. In addition, 75% found Råggyberry provided just the right amount of satiety and long-lasting energy without excessive calories or empty nutrients.

And possibly most importantly of all, it was especially well-received by children, with 2,000 young taste-testers giving it a thumbs up.

Following this success, Råggyberry is rolling out in Axfood stores across Sweden, including Willys, Hemköp, and Urban Deli, this month. This widespread distribution signals a bright future for the product, as consumers increasingly seek out snacks that align with their health and wellness goals.

Baking a healthier future with treated grains

Beyond snacking, the Mineralskiftet project has opened new possibilities for the baking sector, where grains play a central role in everything from bread to pastries.

Traditionally, white flour has been preferred by consumers, thanks to its smooth texture and light flavor, but it lacks the nutrient density found in whole grains. The hydrothermal treatment developed by the project, however, allows whole grains like rye, barley and wheat to be used in baking without sacrificing taste or texture, and with the added benefit of enhanced mineral content.

Researchers replaced the refined flour in a variety of applications, resulting in healthier versions of granola, porridge, pasta, pancakes, crackers and cookies. By using micronized whole grains, which are finely ground but retain all the nutritional benefits of the whole grain, the project successfully created products that are familiar to consumers, but far more nutritious than their conventional counterparts.

One example is whole-grain pasta, which was tested alongside traditional pasta dishes. The whole-grain version, made from hydrothermally treated grains, provided 35% of the recommended daily intake of iron for children aged seven to ten – compared to just 25% in a traditional pasta with meatballs.

As such, Sweden’s foodservice sector is taking notice and products like Hidden in Grains’ hydrothermally treated bulgur are already being used in popular dishes like tabbouleh and vegan burgers. The use of these grains also has the potential to significantly impact public health, especially in schools and hospitals.

“The results show that not only are the grain products flavorful and easy to use, but we can also enhance the nutritional value of grains with minimal climate and energy costs,” said Hidden Grains CEO David Fredlund.

Sustainability and nutrition go hand in hand

Grain, wheat, money, bread, world Aleksandr Bunin - Copy

The Mineralskiftet project has broader implications beyond just health and is closely aligned with the growing demand for sustainable products.

Sweden has set ambitious targets for reducing meat consumption by 30% by 2035 while doubling the intake of whole grains. Not only would this increase the health of the nation but would lower the environmental costs associated with animal agriculture.

“Almost everyone would benefit from eating more whole grains,” said Veronica Öhrvik, a nutrition expert and project leader at Axfoundation.

“That’s why the market needs readily available products that are both tasty and sustainable, allowing us to more fully absorb all the nutrients from whole grains.”

The project’s hydrothermal process has minimal climate and energy costs, making it a sustainable solution that can easily be scaled up for larger production. In addition, the increased demand for these mineral-rich grains would boost the profitability of Swedish grain producers.

“Whole grains are among the most sustainable foods we can eat and Sweden has significant production capacity,” said Öhrvik.

The next generation of snacking and baking

Woman salivating over a snack, baked good pixelfit

The Mineralskiftet project is paving the way for a new era in both the snacks and bakery fields.

As the market for clean label, health-focused products continues to grow, the demand for Råggyberry and other mineral-rich grain products is expected to rise. By using grains that naturally provide the nutrients our bodies need, without the need for excessive fortification, these products align with consumers’ desires for wholesome, natural foods.

The team from Axfoundation and MatLust Development Node is already exploring new product concepts and expanding the use of hydrothermally treated grains across a wide range of applications. As Råggyberry and other products hit the shelves, the future of healthy snacking and baking looks brighter than ever, offering consumers a way to eat well, feel good and support a more sustainable food system.