Consuming more plant-based foods and less red meat can benefit both personal health and the environment.
Grains and legumes offer plant-based proteins and essential minerals like iron and zinc for healthy and nutritious diets. However, our bodies absorb minerals from meat more easily than those found in grains, challenging the shift to plant-based diets.
“Whole grains are among the most sustainable foods we can eat”
The Mineral Shift, a Swedish project aiming to enhance mineral absorption from grains, has optimized an ancient process called hydrothermal treatment to reduce phytic acid, the antinutrient that binds mineral absorption.
“This is a great example of how minerals can be significantly more available from grain products, making it easier for more people to eat sustainably without compromising on nutritional content. Whole grains are among the most sustainable foods we can eat, and Sweden has significant production capacity,” Veronica Öhrvik, nutrition expert and project leader at Axfoundation, commented.
Revolutionizing plant-based diets
Described as a breakthrough that will revolutionize plant-based diets, the treatment reduces phytic acid in grains by up to 99%, unleashing the iron and zinc in grains and making them as available as those in meat. Its process involves soaking grains under specific time and temperature conditions to activate the grains’ natural enzymes, prompting the release of nutrients.
“In practice, this means there’s more iron available from a portion of whole grain pasta with tomato sauce than from a standard portion of pasta and meatballs,” explains Veronica.
The mineral shift project is a collaboration between MatLust Development Node, Axfoundation, Hidden in Grains, and Warbo Kvarn, with funding from Sweden’s innovation agency Vinnova.
“We can also enhance the nutritional value of grains with minimal climate and energy costs”
The researchers behind Hidden in Grains are responsible for optimizing the hydrothermal treatment, which, according to the project’s results, makes up to almost four times more iron and zinc available for absorption by the body.
Despite the potential health benefits of whole grains, nine out of ten Swedes consume less than recommended, and red meat consumption exceeds recommendations, the researchers point out.
“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,” David Fredlund, CEO of Hidden in Grains and head of technological development, commented.
New products full of available minerals
Besides solving the mineral absorption challenge, the Mineral Shift project aims to develop flavorful and healthy whole-grain barley, rye, and wheat products.
The first innovations, the snack Råggyberry, made from hydrothermally treated Swedish chopped whole grain rye with a fruit and berry compote, and hydrothermally treated Swedish bulgur from barley, are being tested in the market with retail availability in select stores during October and November. The snack Råggyberry was developed at Torsåker Farm by Axfoundation in collaboration with a wide range of stakeholders, from mills to retailers.
“This is a great example of how minerals can be significantly more available from grain products, making it easier for more people to eat sustainably without compromising on nutritional content,” Veronica added.
