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Green wheat Freekeh: evolution from traditional cereal to sustainable future food.

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Title: Green wheat Freekeh: evolution from traditional cereal to sustainable future food.
Authors: Aluthge, Supuni1 (AUTHOR), Gunathilake, Samiddhi1 (AUTHOR), Farahnaky, Asgar1 (AUTHOR), Brennan, Charles S.1 (AUTHOR), Urban, Sylvia2 (AUTHOR), Golneshin, Aida3 (AUTHOR), Majzoobi, Mahsa1 (AUTHOR) mahsa.majzoobi@rmit.edu.au
Source: Critical Reviews in Food Science & Nutrition. 2026, Vol. 66 Issue 4, p671-685. 15p.
Subjects: Food security, Nutrient density, Whole grain foods, Agriculture, Gluten, Sustainable food movement, Sustainability, Non-communicable diseases
Geographic Terms: Middle East
Abstract: Freekeh, a traditional Middle Eastern cereal derived from wheat, is gaining global recognition as a climate-resilient, nutrient-dense alternative to commonly consumed staples such as white rice and refined wheat. It offers a compelling solution to pressing challenges in nutrition, sustainability, and food security. Compared to conventional grains, Freekeh's cultivation requires less irrigation and fertilizer, supporting more sustainable agricultural practices without compromising nutritional value. This review explores Freekeh's history, eco-friendly production, and compositional profile—highlighting its high protein (11%–15%), dietary fiber (12%–19%), and starch (45%–68%) content. It is also a valuable source of micronutrients including potassium (369–451 mg/100 g), magnesium (160–202 mg/100 g), phosphorus (412 mg/100 g), and B vitamins, as well as antioxidant vitamins C and E. Bioactive compounds such as ferulic acid, lutein, and zeaxanthin further enhance its functional potential. Freekeh's low glycaemic index and cholesterol-lowering effects make it particularly relevant in the context of non-communicable disease prevention. While it contains gluten, further research is needed to assess its allergenic potential and phytate-related impacts on mineral bioavailability. This review highlights the timely need to explore Freekeh's consumer acceptance, processing properties, and industrial applications positioning it as a promising ingredient in the transition toward more sustainable and health-oriented food systems. [ABSTRACT FROM AUTHOR]
Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Green wheat Freekeh: evolution from traditional cereal to sustainable future food.
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  Data: Freekeh, a traditional Middle Eastern cereal derived from wheat, is gaining global recognition as a climate-resilient, nutrient-dense alternative to commonly consumed staples such as white rice and refined wheat. It offers a compelling solution to pressing challenges in nutrition, sustainability, and food security. Compared to conventional grains, Freekeh's cultivation requires less irrigation and fertilizer, supporting more sustainable agricultural practices without compromising nutritional value. This review explores Freekeh's history, eco-friendly production, and compositional profile—highlighting its high protein (11%–15%), dietary fiber (12%–19%), and starch (45%–68%) content. It is also a valuable source of micronutrients including potassium (369–451 mg/100 g), magnesium (160–202 mg/100 g), phosphorus (412 mg/100 g), and B vitamins, as well as antioxidant vitamins C and E. Bioactive compounds such as ferulic acid, lutein, and zeaxanthin further enhance its functional potential. Freekeh's low glycaemic index and cholesterol-lowering effects make it particularly relevant in the context of non-communicable disease prevention. While it contains gluten, further research is needed to assess its allergenic potential and phytate-related impacts on mineral bioavailability. This review highlights the timely need to explore Freekeh's consumer acceptance, processing properties, and industrial applications positioning it as a promising ingredient in the transition toward more sustainable and health-oriented food systems. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.1080/10408398.2025.2528741
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        Text: English
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      – SubjectFull: Food security
        Type: general
      – SubjectFull: Nutrient density
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      – SubjectFull: Whole grain foods
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      – SubjectFull: Agriculture
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      – SubjectFull: Gluten
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      – SubjectFull: Sustainable food movement
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      – SubjectFull: Middle East
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              Text: 2026
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