GrainiXer: Whole Grain Revolution with groundbreaking technology for better health and taste

Purpose and goal

Berte Qvarn wants to explore Librixer´s pioneering technology for the production of whole grain flour and evaluate its implementation in a production line. The goal is to investigate how the technology can improve both nutritional and baking properties of whole grain products, and contribute to increased sustainability and competitiveness within Swedish food production. Through collaboration with RISE, the project will evaluate consumer acceptance and lay the base for life cycle analysis.

Expected effects and result

The project enables testing of a new technology with great potential for future whole grain production. We expect to better understand what governs the quality of whole grain flour to make it more user-friendly and attractive to customers. This will lead to an increased use of whole grains in Swedish bakery products and improved sustainability in food production. The development of optimal process parameters and improved products is the focus of the project´s success.

Planned approach and implementation

The project consists of five work packages. First, we will define specifications for optimal whole grain flour and develop a plan for new technology. Then, we will identify the best process parameters through baking tests. Market testing and recipe development will follow, along with consumer evaluations to identify the most favored flour varieties.