Research that takes Tritordeum from field to food
Discover the scientific work supporting Tritordeum breeding, agronomic resilience, nutritional characterisation and innovative food and beverage applications.
Research focus
Building evidence for a new cereal value chain
Tritordeum is a cereal developed through conventional breeding from durum wheat and wild barley. Its development requires research across the complete value chain: from genotype selection and field trials to grain quality, nutritional composition and end-use performance.
Vivagran works with academic, technical and commercial partners to generate scientific evidence and practical knowledge for farmers, millers, maltsters, bakers, brewers and food innovators.
Three domains, one integrated strategy
Our research connects crop performance with nutritional value and the quality requirements of final products.
Field performance and resilience
Research on crop development, adaptability and sustainable cultivation strategies across different environments.
- Breeding and variety selection
- Multi-location field trials
- Drought, salinity and disease response
- Organic and conventional management
Composition and digestibility
Scientific evaluation of nutritional components and their relevance for innovative cereal-based foods.
- Protein, fibre and lipid characterisation
- Lutein, minerals and bioactive compounds
- Gluten composition research
- Digestibility and food tolerance studies
From grain to product
Validation of Tritordeum ingredients in real processes and market-relevant product categories.
- Bread and bakery formulations
- Pasta and cereal products
- Malting, brewing and distilling
- Forage and animal feed opportunities
Connecting scientific validation with practical use
A research path designed to turn cereal diversity into measurable value for agriculture, nutrition and food innovation.
Breed
Select and develop genotypes based on agronomic performance and grain-quality attributes.
Validate
Conduct field trials across environments, farming systems and climate-related constraints.
Characterise
Study grain composition, nutritional traits, processing behaviour and functional properties.
Apply
Translate research into ingredients and products for bakery, brewing, pasta and emerging applications.
Collaborative research programmes
Tritordeum has been studied through projects covering field adaptability, crop resilience, nutrition, baking, brewing, regional value-chain development and new cereal applications. Explore selected programmes from our research archive.
Tritor NL — Gelderland
A 2026–2028 field-to-bakery programme validating Tritordeum under conventional and organic farming systems, combining line selection, nitrogen-efficiency research, grain-quality assessment and regional bakery product development.
View project entry →Tritor PT
Research on grain yield, quality and resilience as a sustainable cereal strategy under Portuguese growing conditions.
View project archive →Tritor SK
Field assessment of Tritordeum adaptability, grain quality, sustainability and bakery potential in Slovakia.
View project archive →Well on Wheat
International research addressing health aspects of wheat consumption and gluten-intake management.
View project archive →Rural Pan
Research into the qualitative and quantitative composition of immunogenic compounds in cereals.
View project archive →AlterBake
Investigation of alternative cereals for the development of innovative bakery products.
View project archive →AlterBrew
Study of alternative cereals for producing distinctive and innovative beer formulations.
View project archive →NABLAB
Exploration of non- and low-alcohol beers using alternative cereals and non-Saccharomyces yeasts.
View project archive →TETRA Malt-less
Research into beer production with non-malted cereals and alternative raw materials.
View project archive →Hercules
Evaluation of Tritordeum malt for new-make spirit production and aroma characterisation.
View project archive →Evidence across the value chain
Access peer-reviewed research examining Tritordeum from crop management and nutrition to malt and beverage applications.
A Comparative Study of Organic and Conventional Management on the Rhizosphere Microbiome, Growth and Grain Quality Traits of Tritordeum
A study examining Tritordeum under organic and conventional management, including rhizosphere, growth and grain-quality traits.
Open publication →Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota
Research evaluating Tritordeum bread, gluten-related epitopes and gut microbiota outcomes in a dietary study.
Open publication →Tritordeum Malt: An Innovative Raw Material for Beer Production
A technological assessment of Tritordeum malt as a cereal raw material for brewing and beer production.
Open publication →Interested in researching Tritordeum?
Vivagran welcomes collaboration with universities, research centres, food companies and value-chain partners interested in agronomy, nutrition, ingredient technology or product development.
Potential collaboration areas
- Field trials, adaptation and climate-resilience studies
- Grain composition, nutrition and digestibility research
- Baking, pasta, malting, brewing and distilling innovation
- New value chains, ingredients and market applications
From science to application
Discover the crop, its value proposition, its applications and the partners making Tritordeum available.
What is Tritordeum?
Learn about the origin and identity of the golden cereal.
Discover the crop →Why it matters
Explore nutrition, sustainability and sensory attributes.
Explore benefits →How to use it
Discover bakery, brewing, pasta and other applications.
View applications →Find products
Locate distributors, partners and purchase routes.
Where to buy →
