(PRWEB) December 23, 2014

Once known mainly to organic food co-op members and health food fanatics, sprouted grain products are poised to make a leap into the popular consciousness in 2015, similar to the quinoa explosion in 2014. On the heals of recent introductions by King Arthur Flour and Panera restaurants, one of the nations most mainstream food retailersSams Clubis now preparing to jump onto the sprouted grain bandwagon. Beginning Saturday, Dec. 27, the chain will offer sprouted seven-grain bread and dinner rolls from Angelic Bakehouse as part of its Health and Wellness set at all 634 locations nationwide. The momentum will then continue in February with the introduction of Kelloggs new Kashi sprouted grain cereal.

The growth of sprouted grain productswhich are typically higher in proteins and vitamins and lower in calories and carbohydrates than other whole grainsis the latest example of Americas growing awareness of healthy food choices.

The sprouted grain category has been growing steadily for several years, says Angelic Bakehouse CEO/Owner Jenny Marino. But now that major brands like Panera, Kelloggs and Sams Club are embracing it, we think it is poised to go mainstream in 2015. Like quinoa last year, sprouted grain is about to become a very familiar term with health-conscious consumers.

Sprouted grain products are made from whole grains and seeds that have been soaked long enough to sprout, after which they are then ground and baked. Unlike white breads and other refined grain products, they use the whole grainincluding the nutrient-rich germ and bran, as well as the endosperm. Sprouted grains contain more protein and less fat than other breads. They have about 75 percent of the carbohydrates of whole grains, as well as 60 percent less fat and slightly more protein. Sprouted grains also have more fiber, are easier to digest and contain less gluten than other breads.

While many companies are starting to make products with sprouted grain flour, Angelic Bakehouse is one of only a handful of bakeries in the United States that uses a sprouted grain mash. The mash method of production involves significantly less processing than flour, preserving the taste and texture of real fermented grains and eliminating any bitter aftertaste. Angelics proprietary mash mixture comes from seven grains, including ancient grains like quinoa and amaranth.

Milwaukee-based Angelic Bakehouse produces a range of sprouted grain breads, buns, rolls, pizza crusts and wraps. A Global Food Safety Initiative (GFSI)-certified facility, none of its products are made with genetically modified organisms (GMOs). Angelic bakery is sold nationwide at retailers including Woodmans Markets, Whole Foods Market, Safeway, Sprout Farmers Market, Sendiks Food Market, Heinens, Hy-Vee, Lunds, Marianos Fresh Market, and Richards Foodporium. The company also produces private label products for major food retailers.

Angelic Bakehouses products will be located in the freezer section of Sams Club locations. Sampling of both products will be conducted at most Sams locations on Tuesday, Jan. 6. Additional information can be found at angelicbakehouse.com.

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The New Quinoa? Sprouted Grain About to Go Mainstream