February 18, 2014
Sprouted foods certainly are not a new trend. Many longtime natural foodies can recall the days when, clad in tie-dye and Birkenstocks, they tended to budding broccoli and alfalfa growing in jars in their kitchen windows. But while fashion trends have changed, sprouts have remained en vogue. The reason is simple: Increasingly, research shows that germinating nuts, seeds, grains and beans frees up nutrients that are often difficult for the body to digest. The result is more nutritional bang for your buck in every bite.
These days, manufacturers are making it easier than ever for consumers to benefit from sprouted foods, and products featuring sprouted ingredients are now found in nearly every aisle, from cereal to baby food. The snack category, where shoppers are particularly hungry for better-for-you options, has been quick to jump aboard by adding sprouted ingredients to already-favorite munchies such as trail mixes, chips and pretzels. And don’t expect only alfalfa and other sprouted standbys in these products. This next generation is all about unexpected sprouted heirlooms and legumes taking center stage.
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