Barley products

Nutraceutical: A product isolated or purified from foods and sold in medicinal form. It must provide protection against chronic disease or exhibit a physiological benefit.

Functional food: Similar in appearance to a conventional food consumed as part of the usual diet, but has demonstrated physiological benefits, and/or can reduce the risk of chronic disease beyond basic nutritional functions.

Japanese and Korean food products:

  • shochu, a fermented and distilled spirit (pictured)
  • miso, a soup paste
  • pearled barley for food such as rice extender
  • roasted barley tea
  • barley flour for noodles and baked products.

Western foods:

Barley flour - high dietary fibre and low gluten make it suitable for making flat-breads, pastries, cookies, cakes, tortillas, noodles and muffins, and it can be used as a thickener for soups, gravies, stews, soy milk, breakfast drinks and sauces.

  • Barley can be puffed or popped for use in cereals and snack foods.
  • Pearled barley is used in soups and risottos.
  • Barley flakes and grits are used for porridge, cereals/snack foods and baby food.
  • Bran is a high-fibre ingredient in cereals/snack foods.
  • Malt is used for beer and malt extract for flavouring/sweetening, e.g. in Vegemite®, Milo®, etc.