One Degree's organic cereals use a base of ancient grains to put a healthy spin on familiar breakfast crisps, flakes and O's.
The organic sprouted cereals make use of well-known ingredients like brown rice, oats and spelt, as well as a few lesser-known ancient grains like khorasan, fife and maize. In order to make the cereals appealing to health-conscious consumers with a sweet tooth, the products are enhanced only with wholesome ingredients like coconut palm sugar, honey and cacao. Products like the Sprouted Brown Rice Crisps and the Ancient Maize Flakes from One Degree are both vegan and gluten-free.
In addition to being able to enjoy these organic sprouted cereals in a breakfast bowl, consumers can also use them for creating a number of healthy baked treats.
Why This Trend Is Growing
- Organic Sprouted Cereals
- Opportunity for companies to offer healthier breakfast options using ancient grains and wholesome ingredients like coconut palm sugar and honey to appeal to health-conscious consumers.
- Vegan and Gluten-free Cereals
- Opportunity to cater to the growing demand for vegan and gluten-free products by offering cereals like Sprouted Brown Rice Crisps and Ancient Maize Flakes.
- Ancient Grain Baked Treats
- Opportunity to tap into the trend of using organic sprouted cereals for creating healthy baked goods and provide consumers with more options for incorporating ancient grains into their diet.
Industries Being Reshaped
- Food and Beverage
- Food companies can capitalize on the trend of organic sprouted cereals to offer healthier breakfast options and cater to the demand for vegan and gluten-free products.
- Health and Wellness
- Companies in the health and wellness industry can explore the use of ancient grains in creating nutritious breakfast options and promoting the benefits of organic sprouted cereals.
- Bakery
- Bakery businesses can introduce a range of baked treats using organic sprouted cereals, tapping into the demand for healthier alternatives and offering unique products made with ancient grains.
