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Pilar Barceló, Agrasys CEO.

Atrian Bakers’s bread Tritordeum, made with the new cereal Agrasys, nominated to the Carrefour Innovation Awards

A new type of bread  produced by Atrian Bakers  and made with Tritordeum,  has been nominated for the 2015 Carrefour Innovation Awards. The new type of bread will be subjected to population vote until the 21st of June. Tritordeum cereal is the first man-made cereal without genetic modification suitable for human consumption. Developed in the late 70s by a group of scientists from the Institute for Sustainable Agriculture (IAS) of the Higher Council for Scientific Research (CSIC)), and after 30 years of research, Agrasys -a spin-off company based at the Barcelona Science Park, founded by researchers from the IAS and the industry, launched the new bread to the market in April 2013.

This new cereal is a natural combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense) and has fewer indigestible proteins that cause non-celiac gluten intolerance. In addition, from a nutritional point of view, it contains more dietary fiber, oleic acid and lutein (an antioxidant related to ocular health) than wheat and combines essential minerals and fructans that help maintain bacterial flora in good condition. On the other hand, it is a cereal with a low environmental impact, as it requires less water and less fertilizers.

Throughout 2014 and 2015, a number of different national manufacturers, such as Atrian Bakers- have incorporated bakery and frozen pastry products made with this new cereal. Currently, more than 500 sales points -from artisans bakeries to large shopping centers in the Spanish State and Italy- have incorporated a wide variety of products (bread, rolls, pasta, beer, etc.) made  with the flour of this new natural cereal to their product list.

“Within two years, Tritordeum has established itself as a healthy consumption option for those seeking an alternative to conventional cereals. The nomination for the 2015 Carrefour Innovation Awards confirms the good acceptance that it has had in the market” says Pilar Barceló, Director General of Agrasys.

“We have put great expectations on Tritordeum, as a complement to our Nature range of products, breads without additives or preservatives, with long fermentations. We believe the future of the frozen dough is based on betting on innovative products, different from those that already exists and that provide a significant value to the consumer and his or her consumption experience” says Efrem Mallol, commercial director of Atrian Bakers.

From reach to great consumption

Agrasys is a spin-off of the CSIC located at the PCB and founded in 2005 by a group of scientists from the Institute of Sustainable Agriculture of Córdoba (IAS-CSIC) and the industry. The company focuses its activity on the development of new varieties of crops with high added value and projects are aimed at natural functional foods, innovative products and biomass and forage crops, in order to generate benefits for society. Since 2006, the firm has had exclusivity market rights and the Tritordeum improvement program, the new natural cereal developed by researchers at the IAS-CSIC. In April 2013, this natural cereal, the first to be developed by man for human consumption, was launched and became a commercial reality.

Popular vote

The Carrefour Innovation Awards, driven by the French retail chain, are intended to give support to companies in the food and large consumption sector which dedicate their efforts and investment in research to meet new market needs.

Tritordeum bread,  included in the category “oils, vinegars and basics food” will be subjected to the popular vote until 21 of June. From then on, the finalists products will be assessed by an external jury, composed of representatives from the world of research, business, academia and culture. The winners will not be announced until September, when the gala awards ceremony is expected to be held.

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