Food Ingredients

Please contact us below for further information about our food ingredients

Hulless Barley

Hulless barley research and development is now receiving more emphasis with potential for feed, food, and industrial uses.

Variety selection is and will become more important as the various industries demand specific characteristics. In terms of cultural practices, hulless barley should be treated like regular barley except for special care at seeding and combining.

Several varieties available with varying levels of beta glucan fiber.

Several health benefits are noted when consuming the recommended amounts including:

• Lower Blood Cholesterol levels

• Support for diabetes and slowing sugar absorption

• Dietary benefits

• Healthier gut

Pearled Barley

We offer further processing on our barley varieties into a pearled product. Similar in size and shape to rice, it's convenient to cook at home and add to any meal.

Pearled barley has one of the lowest glycemic index scores of any grain—significantly lower than brown rice or even some whole wheat products. It provides a very slow, sustained release of energy and studies suggest that barley consumption can improve insulin sensitivity, making it a top-tier choice for metabolic health.

Milling Oats

Oats are a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.

Because milling oats (specifically groats) are dense and high in protein compared to other grains, they have a low impact on your blood sugar.

They provide a "slow burn" energy source, making them the ultimate pre-workout or long-morning fuel because of their optimal balance of essential amino acids.

Mineral and Vitamin Content:
Manganese, Phosphorus, Magnesium, Copper, Iron, Zinc, Folate, Vitamin B1 (thiamin), and Vitamin B5 (pantothenic acid).

Wheat Berries

Wheat berries with ther germ and bran intact offer many health benefits to consumers:

Iron: Crucial for transporting oxygen in your blood.
Magnesium: Supports bone health and nerve function.
B Vitamins: Specifically Folate, Niacin, and Thiamin, which are essential for converting food into energy.

The combination of high fiber and plant compounds called lignans found in whole wheat has been linked to lower cholesterol levels.