The Golden Cereal
The Golden Cereal
Tritordeum: a new cereal to address the Challenges of modern Agriculture and Diet
Our Story
- Developed in Spain in 1977
- Launched in market in 2014
- Vivagran taking over the business in 2021
- Active in Europe and Australia
Sustainability
- Resistant to heat/drought
- Resistant to diseases
- Grown under repurchasing contract
- Ideal for crop rotation
Nutrition
- Rich in protein, fiber
- Low in immunogenic gliadins from gluten
- High in lutein and minerals
- Ideal for IBS, and non-celiac sensitives
Baking
- Can be baked at 100%
- Handles like wheat
- Attractive golden yellow color
- Unique sweet taste profile
Brewing
- Good enzymatic activity
- Amber color
- Fine and stable foam
- Biscuit-like sweet taste
Distilling
- Very high DP and DU
- High yield, extract
- New flavor profile
- Non-GN
Pasta
- Attractive golden yellow color
- Less stickiness after boiling
- Similar texture to durum
- More flavor in pasta
Feed
- Good biomass production
- High in protein
- High appetence for animals
- For egg, milk and meat superior quality
Taste
- Attractive golden yellow color
- New taste profile in food and beverages
- Improves tastes when used as additive
- Dairy-like, Biscuit-like, Nutty-like taste
Portfolio
- 3 commercial varieties
- Conventional and Organic grains
- Atlantis Malt Series: a range of 4 malts
- Refined and Wholegrain flours
Sustainability in farming
Tritordeum is a very robust crop:
The grain is produced under contract with local farmers with a full traceability from seed to food Farmers cultivating Tritordeum receive higher incomes per hectare in comparison to other crops
Sustainability in processing
Tritordeum has a serie of characteristics that makes it more efficient in processing
In backing
In malting
*enzymes are proteins naturally ocuring in cereal that have a specific action when activated.
In the case of Tritordeum, those enzymes allow to reduce complex carbohydrates into simple sugars.
This allows to speed up sugar conversion and fermentation