Swedish innovation boosts mineral absorption in plant-based diets

A Swedish collaborative project, the Mineral Shift, led by Axfoundation, MatLust Development Node, Hidden in Grains, and Warbo Kvarn, has developed a breakthrough technology that could reshape plant-based nutrition. By enhancing hydrothermal treatment methods, these partners have successfully increased the bioavailability of essential minerals, such as iron and zinc, in grains—making them nearly as accessible as those in meat. This cutting-edge solution is now being trialed on a large scale, with products like Råggyberry snacks and Swedish bulgur featuring this mineral-rich grain innovation.

“Almost everyone can benefit from more whole grains in their diet, but we need products that are both nutritious and appealing,” said Veronica Öhrvik, Nutrition Expert & Project Leader at Axfoundation. “By increasing the bioavailability of nutrients in grains, we’re making whole grain options more impactful for consumers seeking a balanced, plant-based diet.”

Hydrothermal treatment has a long history but has been reimagined by the Hidden in Grains team to maximize its potential for improving mineral absorption. The treatment process involves soaking grains at specific temperatures, which stimulates enzyme activity and reduces the presence of phytic acid, a natural compound that inhibits mineral absorption. The Mineral Shift project’s findings reveal that this process can remove up to 99% of phytic acid, making up to four times more iron and zinc available for the body to absorb.

The timing of this breakthrough aligns well with recent guidelines from the Swedish Food Agency, which advocates for reduced red meat consumption and increased whole grain intake to support health. According to Öhrvik, the hydrothermal process results in foods that provide more iron from a serving of whole grain pasta with tomato sauce than traditional pasta and meatballs.

David Fredlund, CEO of Hidden in Grains, adds that the approach has minimal environmental costs. “We’re not just improving the nutritional profile of grains. We’re doing it sustainably, enhancing a staple food without requiring significant energy or resources,” he said.

The first product to showcase this innovation is Råggyberry, a snack made from hydrothermally treated whole grain rye with a berry compote. Developed at Torsåker Farm by Axfoundation, Råggyberry exemplifies how increased mineral availability can elevate common foods to meet the nutritional needs of a plant-based diet. Råggyberry is currently available in select Axfood stores, including Hemköp, Willys, and Urban Deli, while Swedish bulgur from hydrothermally treated barley is available through Warbo Kvarn.

“This technology makes it simpler for people to eat sustainably and ensures they’re getting the essential nutrients they need,” Öhrvik explained. “Whole grains are a sustainable choice, and with Sweden’s robust grain production capabilities, we can make a significant impact.”

The Mineral Shift project, which started in 2021, was funded by Vinnova, Sweden’s innovation agency. It is part of a broader strategy to promote plant-based diets by making nutritious grain-based products widely available. The project partners have worked together to develop a market-ready solution that addresses the mineral absorption challenges often associated with plant-based diets, focusing on grains like barley, rye, and wheat.

With their new findings, the project team recently released a report, Next Generation Whole Grain Products – A Mineral Shift for Health and the Planet, that outlines the benefits of hydrothermal treatment for improving mineral absorption and details the process’s environmental advantages.

This achievement is especially relevant as studies indicate that most Swedes consume less whole grain than recommended and far exceed the suggested intake of red and processed meats. Grains are essential sources of plant-based protein and minerals, but their nutrient profiles are limited by phytic acid. By harnessing hydrothermal treatment, the Mineral Shift project has introduced a way to significantly enhance the health benefits of these foods.

Fredlund concluded, “By optimizing a traditional process, we’re unlocking the potential of grains and addressing a crucial barrier in plant-based diets. Our aim is to create enjoyable, nutritious foods with the lowest possible climate impact, contributing to a more sustainable future for food production.”

Swedes can now enjoy these enhanced whole grain products and benefit from better mineral absorption without relying on animal-based foods. As more of these products reach the market, the Mineral Shift project exemplifies how innovative food technology can support both public health and environmental goals in Sweden and beyond.