Mixed Grains

Mixed grains refers to a blend of different cereal grains, such as wheat, barley, oats, rye, and sometimes ancient grains like spelt or quinoa. These grains are typically milled or processed to varying degrees, often retaining some of their natural bran and germ components. They are used to create a complex flavour and texture profile in baked goods and other food products.

Manufacturers use mixed grains to enhance the flavour, texture, and nutritional profile of food products. They add a nutty, earthy taste and a more substantial, sometimes chewy, texture compared to refined flours. Mixed grains are commonly found in a variety of baked goods, including breads, rolls, crackers, and breakfast cereals.

Mixed grains are not considered a food additive and are therefore not listed on the Register of Food Additive Authorisations. They are a source of dietary fibre, vitamins, and minerals. Consuming whole grains as part of a balanced diet is associated with various health benefits, as supported by bodies like the NHS and SACN. Evidence suggests that diets rich in whole grains may contribute to maintaining a healthy digestive system and reducing the risk of certain chronic diseases.