Tritordeum Wins Best Better-for-You Ingredient of the Year

Tritordeum, a new Mediterranean cereal, has won the first award in the category Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.

Tritordeum brings benefits for the farmer, the consumer and the environment and is considered a healthy alternative to wheat because of its nutritional, agronomical and organoleptic benefits. Its grain is suitable for a wide range of cereal-based foods and beverages (bread, biscuits, pasta, pizza, beer, etc).

Within the framework of Food Matters Live, these awards are an opportunity to recognize and reward the latest and greatest innovations in the nutrition, food and beverage sectors. A panel of 24 expert judges from across the food and drink industry assessed and tasted each product, and the winners were announced at the ceremony that took place November 21, in Excel, London.

In this second year of the Food Matters Live Awards, the jury has selected the Mediterranean cereal from the Spanish start-up company Agrasys as a solution that can help manufacturers create better-for-you food and drink products. Another five finalists were selected in the same category.

The Agrasys managing director Pilar Barceló collected the iconic trophy on behalf of the company, together with Verónica Guerra, communication and marketing manager. “This is very important recognition for our cereal and the best letter of introduction for our entry to the UK market”, said Pilar Barceló at the ceremony.

“With the award, Tritordeum has been recognized as a new ingredient that makes a significant difference in terms of environmental, nutritional and social impact”, explained the communication and marketing manager.

In comparison to wheat, Tritordeum has high levels of dietary fiber with positive effects on cardiovascular health; 10 times more lutein – an antioxidant involved in eye health that protects the retina from UV light and the effects of aging; and more unsaturated fatty acids like oleic acid, considered a central pillar of the Mediterranean diet. Furthermore, it has more digestible gluten. According to new scientific research, Tritordeum has a significant reduction in gluten proteins associated with food intolerances in comparison with wheat. Although it does contain gluten and thus is not suitable for celiac sufferers, it can be an alternative cereal to those who want to reduce their gluten intake or for persons with Non-Celiac Gluten Sensitivity.

An extended article on Tritordeum here: Special: What Is Tritordeum? New Cereal Explained 

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