Containing more nutrients per ounce than any vegetable or grain, wheat germ is the best source of potassium and iron and offers higher protein levels (28%) than most animal proteins and is routinely considered beneficial to the immune system and to cardiovascular health, among other benefits. In addition to being a high-quality nutrient source, wheat germ offers crunch, texture, and a nutty flavor to finished foods.
One of the Mayo Clinic’s “10 Great Health Foods,” wheat germ is “an excellent source of thiamin and a good source of folate, magnesium, phosphorus, and zinc.”
The Foundation for Formulas
The Nadanut® proprietary stabilized wheat germ process provides the foundation upon which the various nut analog formulas are designed and processed. This proprietary process was designed and patented by the scientists of Pillsbury back in the late 60’s and early 70’s. At that point Pillsbury had so much wheat germ being produced with their flour milling process that they had to figure out something to do with this very important by-product stream. The main challenge was that wheat germ would oxidize and spoil very quickly because of the high level of the “healthy” polyunsaturated fats, so they needed to figure out a way to stop this oxidation process and stabilize the wheat germ as an ingredient. This proprietary process was designed and built into our current facility, directly across the street from one of Pillsbury’s largest flour mills. From there, the rest is history and the Wheat Nuts®, Bowlby Bits, and now Nadanut® were then made using this proprietary stabilized wheat germ and the patented nut analog process that they developed too.
With Nadanut®, you are getting the benefit of the highly nutritious wheat germ along with all the desirable nutty texture and characteristics, but without the nut allergies.