Photo by Patrick Gosling | Dreamstime
Sprouted grains date back millennia, with primary use in the brewing industry and some applications in baked foods. Recently there has been a growing interest in sprouted grains and malt, beyond a flavoring (think malted milk), for their potential nutritional and health value.
There is currently no fully regulated definition for “sprouted” grain. The name is probably self-explanatory for most, but the details regarding the process of producing the sprout can range all over the board. For “malt” there is a definition, but it’s relatively ambiguous beyond the grain (barley) being sprouted and dried.
