Part 2 - Over the past years, the Oldways Whole Grains Council worked with 47 individuals from 28 different companies to explore standards and definitions for sprouted grains. This session begins with a brief overview of the key findings from the Sprouted Grains Working Group (Part 1). In this video (Part 2), Carlee Kelly explains what makes a sprouted grain different and why consumers are asking for more of them. She will unveil the nutritional benefits of sprouted grains and what we know from research thus far, provide culinary uses, as well as highlight innovative ways these unique grains are being used in the food industry, including how to market them.
Presenter: Carlee Kelly, MSN, Nutrition & Product Innovation, Co-Founder, Lettuce Eat
Recorded at the Whole Grains Conference, organized in November 2018 by Oldways and the Oldways Whole Grains Council.
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