Swiss Researchers Adopt Ancient Technique to ‘Trick’ Grains Into Releasing As Many Minerals As Meat

Researchers in Switzerland are using hydrothermal treatment to amplify the bioavailability of minerals in grains to mimic animal proteins like red meat.

In 2023, a study of 20 meat and plant-based analogue products revealed that almost all of the vegan products had a higher amount of micronutrients than animal proteins, a finding contrary to popular belief. This was thanks to the “excessive fortification” of vegan meats, which were found to have “significantly higher” levels of calcium, copper, iron, magnesium, manganese, and sodium.

But as consumers move away from long ingredient lists and opt for cleaner labels and whole foods in the era of ultra-processed foods, the research outlined an important conclusion: if plant-based meat is to be widely consumed, manufacturers need to urgently find ingredients and technologies to enhance the bioavailability of micronutrients, using fortification as an added tool instead of the primary nutrient source.

Now, a group of researchers in Switzerland claim to have solved that challenge. In a project titled Mineralskiftet (or The Mineral Shift) and funded by the national innovation agency Vinnova, scientists have achieved a breakthrough that can increase the bioavailability of minerals like iron and zinc in grains, so much so that their concentrations are nearly as high as in meat.

The project was led by MatLust Development Node – run by the Södertälje municipality – in collaboration with Axfoundation, Hidden in Grains, and Warbo Kvarn. It relies upon the ancient technique of hydrothermal treatment to break down the acid that binds minerals in grains and ‘trick’ them into releasing the nutrients.

The Swedish Food Agency has recommended a decrease in meat consumption by 30% by 2035, and a doubling of whole grain intake nationally. “Almost everyone would benefit from eating more whole grains,” notes Veronica Öhrvik, a nutrition expert and project leader at Axfoundation.

“That’s why the market needs readily available products that are both tasty and sustainable, allowing us to more fully absorb all the nutrients from whole grains,” she adds.

How hypothermal treatment frees up minerals in grains

The Mineralskiften project has been ongoing since 2021, with the primary goal of solving the mineral absorption issue in the protein transition and developing healthier whole-grain products from barley, rye and wheat.

One of the barriers to reducing meat intake, the researchers say, is that the minerals found in meat are easier to absorb than those found in grains. It’s partly why nine out of 10 Swedes consume fewer whole grains than recommended.

Iron deficiency is also a major risk for 25-30% of girls and young women in the country, and those who avoid meat are usually found to have lower iron levels. This is despite the average amount of grain consumed by Swedes containing more iron than the levels of meat, fish, eggs, and dairy consumed.

The problem is that grains like wheat, rye, oats and barley are bound to phytic acid, an antinutrient found in the outer layer of these foods, where many minerals and other nutrients are located. The human body can’t break down this acid, meaning that most of the minerals bound to it pass through the body unabsorbed.

To solve this challenge, the researchers employed an innovative method of hypothermal treatment, developed by Hidden in Grains, to release minerals in grains like barley, rye, and wheat varieties such as einkorn, emmer, Dalawheat, and spelt.

The technique is inspired by centuries-old grain preparation methods and optimised with modern tech at the Axfoundation’s Torsåker Farm. The researchers soaked the grain at specific times, temperatures and pH levels to kickstart the grain’s natural processes and trick it into thinking it’s time to release the minerals.

This makes it easier for the body to absorb those minerals. The project showed how the treatment can break down up to 99% of the phytic acid present in the grains, making nearly four times more iron and zinc available to the body.

“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,” says Hidden Grains CEO David Fredlund.

Mineral-rich grains to appear in new products and dishes

The process doesn’t work as well for all grains – oats, for example, remain relatively unchanged after the treatment. But tests showed the true potential of these future-friendly grains to treat iron deficiencies without harming the planet.

A portion of whole-grain pasta with tomato sauce had 35% of the daily recommended intake of iron for children aged seven to 10, higher than the 25% available in a portion of regular pasta with meatballs. The zinc levels in the latter (45%), though, were higher than in the former (20%).

To prepare for commercialisation, the innovation teams at both Axfoundation and MatLust Development Node have begun experimenting with new ingredients, dishes and products for both retail shelves and restaurant menus.

Axfoundation has worked with mills, retailers, and a range of stakeholders to develop Råggyberry, which it describes as a “snack of the future”. This contains hydrothermally treated whole grain rye, a byproduct from the prediction of white cheese, yoghurt, and an apple and blackcurrant compote.

It tested the product on 50 families with children through a partnership with meal delivery company Middagsfrid, where 80% found it to be tasty, 75% felt just the right amount of satiety, and 85% understood the health benefits. After receiving positive responses in a sampling with over 2,000 children, Råggyberry is being launched at Willys, Hemköp, and Urban Deli, all owned by retail chain Axfood.

The researchers also found that refined wheat flour can be entirely or partially replaced with whole grain in products through micronisation (which involves finely grinding whole grains), and tested various other meals and products, including granola, porridge, pasta, pancakes, crackers, cookies, and even sausages.

Hidden in Grains’s hydrothermally treated Bulgur as Barley product is available through wholesalers and has been used in dishes like tabbouleh, with the target buyer being the public foodservice sector.

“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,” says Öhrvik. “Whole grains are among the most sustainable foods we can eat, and Sweden has significant production capacity.”