Malted barley

Malted barley is produced by steeping barley grains in water, allowing them to germinate, and then drying them with hot air. This process develops enzymes and sugars within the grain, giving it a distinctive malty flavour and aroma. It is commonly used as a base for brewing beer and distilling whisky, as well as in food production.

Malted barley is added to foods primarily for its flavour and colour contribution, imparting a rich, toasty, and slightly sweet taste. It can also act as a source of sugars that contribute to browning reactions during baking, enhancing the crust colour and texture of products like breads and biscuits. It is frequently found in baked goods, breakfast cereals, and some confectionery.

Malted barley is not typically considered a food additive and is generally recognised as a food ingredient. It is a source of carbohydrates, including some fibre and B vitamins. While generally safe as a food ingredient, like all grains, it contains gluten. The UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS) regulate food ingredients to ensure safety.