R&D
Projects
Collaborative research shaping the future of Tritordeum
Explore research projects connecting crop resilience, nutritional characterisation and innovative applications in bread, beer, spirits and emerging cereal value chains.
Project portfolio
From a new cereal crop to validated applications
Tritordeum research extends across the complete value chain: breeding new material, testing its performance under different environments, characterising nutritional and technological traits, and validating ingredients in real products.
Vivagran collaborates with universities, research institutions and industrial partners to translate scientific knowledge into practical value for farmers, bakers, brewers, maltsters, food developers and consumers.
A portfolio built across three domains
Each research area addresses a different step in converting cereal diversity into resilient crops, nutritious ingredients and distinctive products.
Agronomy
Field performance, grain quality, resilience, adaptability and sustainable farming strategies under diverse growing conditions.
3 featured projectsNutrition
Nutrients, gluten-related compounds, digestibility and the potential relevance of Tritordeum in cereal-based diets.
2 featured projectsApplications
Product innovation in bakery, consumer acceptance, malting, brewing, low-alcohol beverages and distilling.
6 featured projectsResilience and crop adaptation
Agronomy projects evaluate Tritordeum yield, grain quality, environmental response and processing suitability under different European growing conditions.
Tritor NL — Gelderland
Giesen Crop Research B.V. · Ekoboerderij de Lingehof
Bakker Piet
A field-to-bakery programme validating Tritordeum under conventional and organic farming systems in Gelderland, combining line selection, fertilisation and nitrogen-efficiency research, grain-quality assessment and regional bakery development.
Tritor PT
ITQB NOVA · INIAV · Super Bock
Promoter: Rubén Vicente, ITQB
Assessment of grain yield, quality and resilience of Tritordeum as a sustainable cereal strategy for climate-change conditions in Portugal.
Tritor SK
NPPC — National Agricultural and Food Centre
Research Institute of Plant Production
Evaluation of adaptability, grain yield, grain quality, rheological behaviour and bakery potential under Slovak growing conditions.
Tritor SK field trials 2023–2024
Selected numerical results currently published within the Tritor SK project section, illustrating both product potential and remaining agronomic challenges.
Specific weight ranged from 68.8 to 72.1 kg/hl for Tritordeum compared with 78.6 kg/hl for wheat.
Tritordeum flour showed 53.5% water absorption compared with 59.6% for wheat in published trial data.
Trial breads showed a distinctive yellow colour and acceptable texture, while further work was recommended on yield, disease susceptibility and lodging.
Health, nutrients and digestibility
Nutrition projects address wheat-related health questions, gluten-intake management and the characterisation of compounds linked to cereal tolerance and nutritional value.
Well On Wheat
Wageningen University & Research
Promoter: Prof. Fred Brouns
International research programme addressing health aspects of wheat consumption and strategies for gluten-intake management.
Rural Pan
IAS-CSIC
Promoter: Dr Francisco Barro
Creation of a database on the qualitative and quantitative composition of immunogenic compounds in cereals associated with gluten sensitivity and intolerance.
Innovation in food and beverages
Application projects test Tritordeum and other alternative cereals in products that consumers and professionals can directly evaluate: bread, beer, low-alcohol beverages and spirits.
AlterBake
Ghent University
October 2017 – October 2019
Study of alternative cereals for developing innovative bakery products and exploring new ingredient possibilities.
Brot-Sommelier Thesis
Christoph Heger
May 2019 – April 2020
Thesis examining Tritordeum as a new cereal and its potential opportunity for the German bread market and consumer acceptance.
AlterBrew
Ghent University · Jessika De Clippeleer
October 2019 – December 2021
Use of alternative cereals and pseudocereals for producing qualitative and innovative beer formulations.
NABLAB
Ghent University · HOGENT
December 2021 – November 2023
Production of non- and low-alcohol beers using alternative cereals and non-Saccharomyces yeasts.
TETRA Malt-less
Ghent University · HOGENT
Promoter: Jessika De Clippeleer
Use of non-malted cereals and pseudocereals in beer production, pushing the boundaries of brewing with up to 100% alternative cereals.
Hercules
Heriot-Watt University · Boortmalt
June – August 2023
Assessment of Tritordeum malt for new-make spirit production, including the influence of germination time and kilning temperature on spirit aroma.
How projects build value
The portfolio connects crop-level research with characterisation, processing and market-relevant product development.
Field
Test genotypes, adaptation, resilience and farming performance across growing conditions.
Grain
Measure quality, composition, functional properties and nutritional characteristics.
Process
Evaluate milling, baking, malting, brewing and distilling performance.
Product
Translate technical evidence into products and commercial value chains.
Looking for a research or innovation partner?
We welcome discussions with universities, research centres, breeders, processors and food or beverage companies interested in working with Tritordeum.
- Field trials, adaptation and crop-resilience evaluation
- Nutrition, digestibility and ingredient characterisation
- Bakery, pasta, malting, brewing or distilling innovation
Research, evidence and application
Continue through the scientific and practical resources supporting Tritordeum development.
R&D overview
Discover the broader research strategy behind Tritordeum.
Explore R&D →Publications
Access scientific studies on agronomy, nutrition and applications.
Browse publications →Applications
See how Tritordeum is used in bread, malt, pasta and more.
View applications →Contact
Discuss research collaboration or ingredient development.
Contact Vivagran →
