Mogilev Scientists Create Buckwheat Brittle to Challenge Imported Healthy Snacks
MOGILEV, 20 October – Young scientists in Mogilev, Belarus, have developed a recipe for a brittle made from sprouted green buckwheat, aiming to create a domestically produced option to imported grain bars in the healthy food market. The project recently earned a diploma at a national innovation competition and is poised to receive a patent.
The team, based at the Grain Products Laboratory of the Belarusian State University of Food and Chemical Technologies, views the brittle as fulfilling a state procurement order to bolster the national food industry. Currently, Belarus has limited domestic options in the healthy food segment, prompting the research. The laboratory annually sprouts up to 100 kg of various grains, including triticale and oats, and has previously developed grain-based cocktails, cosmetic face masks, and fish bait.
“buckwheat is our local raw material. We grow this crop. So the product suppliers will never leave the market, under any circumstances,” stated Andrei Barashkov, a postgraduate student involved in the project. The unique taste and texture of the brittle are attributed to a proprietary syrup formula.
Liana Shustova, another postgraduate student, highlighted the team’s focus on import substitution and potential export opportunities, adhering to principles of the modern national economy. The scientists emphasize there are currently no market analogues for their buckwheat brittle.
