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Better Food Starts With a Sprout

Sproutix developed a modular, autonomous system that grows young sprouted plants and turns them into a clean, green ingredient, the same every time.

It can go into bread, snacks, cereals, dairy, supplements and skincare. And into feed for the animals behind your food.

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About Sproutix
Young wheat sprouts growing in a tray at Sproutix
Why Sprouts

A Seed Becomes a Plant in a Few Days

A seed is a storage box. Add water and a few days, and it becomes a living plant, and that plant is a different thing to eat:
  1. A green leaf and a living root
  2. A sweet, fresh taste
  3. Grown indoors in a few days, in any season
  4. Nothing sprayed on it while it grows
  5. Grown in Israel, close to the people who eat it
People have known this for a long time. What was hard was growing sprouts at the scale food makers need, the same every day.

That is what Sproutix spent three years and a few hundred growing cycles on.

The system that came out of those years is the one we are scaling up now.
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Sproutix - sprouted grain production facility
The System

The Same Sprout, Every Time

Our growing rooms are closed and controlled. Seed goes in, and a few days later a young green plant comes out, on schedule.

Every variable that matters, water, light, temperature and timing, is set by the system and logged, so every cycle matches the last.

We developed the software and the control hardware ourselves, so every tray gets what a sprout needs on each day of its growth.
The system is modular. More capacity means more units, and a growing room can be set up close to the people who need it.
The sprouts grow indoors, all year round.
Wheat, sprouts and grain samples laid out in a wooden box
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The Ingredient

Wheat First, Four Seeds Behind It

Wheat is where we started. Barley, pea, fenugreek and alfalfa are next, each with its own taste and profile, and the crop is matched to what the product needs.

What comes out is the young plant: leaf only, or leaf and root. Fresh, or dried and milled into a fine green powder that blends into a recipe.

What you get:

The same, every time
Nothing sprayed on it while it grows
Dried and milled, nothing added
Leaf only, or the whole plant
Harvested every week, in February and in August

Sweet and fresh. Nothing like the wheatgrass shot you remember.

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Applications

Where Our Sprouts End Up

A young sprouted plant, dried into a powder, is useful in more places than one: food, feed, supplements and skincare.

Food comes first: a green, sprouted ingredient that bakers, snack and cereal makers, dairies and plant-based brands can work into a recipe they already have.

Also on the table:

  • Animal feed: fresh sprouted fodder for herds, in every season
  • Pet food: a whole-plant green ingredient for premium recipes
  • Supplements and personal care: a sprouted green powder for capsules, blends and skincare formulas
  • Growing rooms abroad: the same system, wherever sprouts are needed
  • New crops: barley, pea, fenugreek and alfalfa, after wheat
If your product could use a sprouted green ingredient, we would like to hear about it.
Rolled mats of fresh sprouted wheat with roots
Sproutix - sprouted grain production facility
Where We Are

A Pilot Room Today, a Facility Next

Here is the picture today:

Cows eating fresh sprouted fodder
A pilot room that runs

Our growing room at Mikve Israel grows around 500 kg of sprouts a week.

A bag of dried sprouted ingredient
The first facility

Our first production facility is on its way.

Rendering of the Sproutix growing system
Three years of growing

A few hundred growing cycles behind the current recipe, in a converted chicken coop at Mikve Israel.

Rendering of growing trays in the Sproutix system
Food first

The food ingredient is where we begin. Feed and pet food follow.

Sign up below and we will tell you when the first products reach the shelf.

Insights

Notes From the Growing Room

What we write about, when there is something worth writing:

  • Why two identical trays don't grow identically
  • Keeping sprouts safe when you grow a lot of them
  • Sprouted grain, and why bakers like it
  • Fodder, and the animals behind your food
  • Building a growing facility, and what we learn on the way
Read the Blog
Stay Connected

Follow the Build

Updates as the first facility comes together, and a heads-up when the first products with our sprouts reach the shelf. We send a few emails a year.