Awakened Grains launches patented whole-grain process for cleaner-label flour

Seattle-based Awakened Grains says its patented germination and starch-conversion process can turn whole grains into baking flour with more fiber, more protein and less starch. The company is targeting food makers that want better nutrition and taste without changing the foods consumers expect.

Why it matters: - Food manufacturers are under pressure to improve nutrition without sacrificing taste, texture or ingredient labels. - Awakened Grains says its process could help brands make whole-grain products that are easier to eat and easier to sell. - The company is also targeting demand from consumers seeking higher protein, more fiber and less sugar, including GLP-1 users and health-focused shoppers.

What happened: - Seattle-based Awakened Grains announced a patented all-natural process for controlled germination and starch conversion. - The process is designed to transform whole grains into baking flour with improved flavor, nutrition and performance. - The company says the technology can support bread, pastries, snacks, breakfast cereals, pancake mixes, pizza crusts and pasta. - Awakened Grains published a company website with more information: More information.

The details: - Research on the flour made with the Awakened Grains process showed up to 30% more protein, 40 times more fiber, 75% fewer net carbs and 30% fewer calories. - The company says products made with the flour can require 20% to 25% less added sugar while delivering the same sweetness. - Awakened Grains says its patent covers cereal and non-cereal grains, ancient grains, legumes, pulses and seeds. - The company says the process improves flavor, nutrition and quality without added fortification. - David Naccarato, the company’s COO, inventor and founding partner, said the process helps consumers get foods they want while increasing whole-grain nutrition. - Naccarato said the process removes natural digestive blockers, makes more nutrients metabolically available and creates products that are comfortable to digest. - The company says its products aim to deliver clean-label results.

Between the lines: - The pitch combines two hard-to-match goals in packaged food: better nutrition and familiar eating quality. - If the performance claims hold up at scale, Awakened Grains could give manufacturers a way to reformulate products without leaning on additives or fortification. - The focus on sprouted and converted grains suggests the company is trying to use processing, not ingredients lists, as the main nutrition lever. - Dr. Mike Giroux, a plant sciences consultant, said controlled sprouting can unlock dietary benefits that historically have been hard to pair with good taste and texture. - Giroux said a small test study found most consumers preferred products made with the flour over normal whole wheat flour.

What's next: - Awakened Grains says two applications are in the pipeline. - Imperial Flour is now available for licensing to baked goods companies, blenders and dry ingredient companies. - The company plans to introduce Power Flour soon. - Power Flour is expected to deliver 3.5 times the protein, 40 times the fiber and 80% less starch than standard bread flour. - Awakened Grains also plans naturally sweet whole-grain cereal applications that require no added sugars.

The bottom line: - Awakened Grains is trying to turn whole-grain reformulation from a taste tradeoff into a product advantage.