At Edlyn, our commitment to innovation goes beyond culinary excellence. It’s informed by science, research, and real-world insight.
In collaboration with RMIT University and Greenwheat Freekeh, our Head of Innovation, Aida Golneshin, recently co-authored a landmark academic paper exploring Freekeh’s evolution, from ancient grain to modern nutritional powerhouse. The project is part of our broader commitment to innovation, insight, and science-backed product development.
Freekeh isn’t new. But its potential is only just beginning to be understood. High in protein and fibre, low in glycemic index, and rich in antioxidant compounds, Freekeh offers serious nutritional and sustainability benefits that align with the needs of today’s foodservice professionals and conscious consumers alike. Yet despite its popularity across menus, Freekeh remains largely under-researched, making this publication an important step forward in elevating the conversation around functional grains.
By partnering with academic institutions like RMIT, we’re not only helping to validate the foods we supply, but shaping the way they’re understood and used by chefs, operators, and manufacturers. This work helps inform future product development, and ensure the products we bring to market are grounded in something more than trend cycles.
For those interested in the science behind the grain, you can read the full publication below:
Green Wheat (Freekeh): Evolution from Traditional Staple to Modern Functional Grain
