The innovative company Hidden in Grains had its big breakthrough at the Nobel dinner when Chef of the Year 2022 Jessie Sommarström cooked the famous Kulturgröten, based on hydrothermally treated barley. The method was discovered by researcher Kerstin Fredlund when she worked at Chalmers University of Technology in the 1990s and, together with Warbro Kvarn and Axfoundation, an innovative product has been developed that the guests at the Nobel party were among the first to taste.
The hydrothermal treatment of the grain breaks down the phytic acid in whole grains, which increases mineral availability by 99%.
