Wheatgrass Application In Modern Food Systems...

Wheatgrass Application In Modern Food Systems: Trends, Barriers And Future Perspective

Author Name : Ms. Tripti Singh, Prof. Archna Saxena

ABSTRACT Wheatgrass (Triticum aestivum), a nutrient-dense microgreen, has emerged as a promising functional food ingredient owing to its rich content of vitamins, minerals, chlorophyll, and bioactive compounds with antioxidant, anti-inflammatory, and therapeutic properties. Increasing consumer demand for natural, health-promoting foods has accelerated interest in incorporating wheatgrass into a variety of food and beverage products, including juices, baked goods, snacks, and nutraceutical formulations. This paper reviews current trends, innovative applications, and major challenges associated with the integration of wheatgrass into modern diets. Despite its recognized health benefits, widespread use of wheatgrass remains limited due to its short shelf life, strong earthy flavor, and sensory constraints that affect consumer acceptance. Advances in processing technologies and product development have demonstrated that optimized levels of wheatgrass powder or juice can enhance the nutritional and antioxidant profile of food products while maintaining desirable taste and texture. Furthermore, sustainable cultivation methods and value-added applications offer opportunities for expanding the wheatgrass industry and meeting the rising demand for functional foods. Addressing barriers related to preservation, flavor masking, and cost-effective processing will be critical for achieving large-scale commercialization. Overall, wheatgrass represents a multifunctional “superfood” with the potential to support preventive health strategies and provide an accessible, nutrient-rich ingredient for innovative product development.