The company revealed that the high-fiber Bulgur contains three times the fiber of conventional bulgur and it also contains Prebiotic Starch which is good for gut health.
“We are very excited to bring this one-of-a-kind product to market,” said Mike Orlando, chairman of Sunnyland Mills.
High Fiber Bulgur is a Quick Cooking Whole Grain product used in a variety of nutritionally balanced food products.
Founded in 1935, Sunnyland Mills is a family-owned food processing business located in Fresno, California that produces premium quality quick-cooking specialty grains for food distributors, manufacturers, and exporters.
The company revealed that the high-fiber bulgur is manufactured by triple cleaning, parboiling, drying, cracking, and sifting the grains to uniform particle sizes into No. 1 Fine and No. 3 Coarse grinds.
In addition, the product has no preservatives or additives and is vegan, 100% whole grain, kosher, and non-GMO.
Orlando added that it is crafted to fulfill the need of more Americans to have added fiber to their diets. According to the company, the new offering may be used as an ingredient in pilafs, cold salads, bread, frozen side dishes, and soups.
The high fiber offering comes at a time when a 2021 Food and Health Survey by the International Food Information Council (IFIC) revealed that 56% of respondents are actively trying to consume fiber.
According to the IFIC survey, a majority of consumers (92%) try to get fiber from food, but 1 in 5 still use supplements for fiber. To help consumers achieve their daily recommended fiber intake, therefore, IFIC suggests that offering well-tolerated fiber products is paramount.
For Sunnyland Mills, their bulgur is made from whole grain and is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods of time hence meeting consumer needs.
“Manufacturers count on us for predictable results, ingredient uniformity, and taste consistency, which is why our four distinct grind sizes, as well as whole kernel, provide different textures and cooking properties for a variety of nutritious food applications.”