The innovative company Hidden in Grains made its big breakthrough at the Nobel Banquet. There, Jessie Sommarström, Chef of the Year 2022, served the famous Kulturgröt, made from hydrothermally treated barley.
Researcher Kerstin Fredlund discovered the method while working at Chalmers University of Technology in the 1990s. Together with Warbro Kvarn and the Ax Foundation, she later developed an innovative product. Guests at the Nobel Banquet were among the first to taste it.
The hydrothermal treatment breaks down the phytic acid in whole grains. This increases mineral availability by 99 percent.
