BARLEYmax, a non-GMO barley variety, was developed in the 1990s by the renowned Australian research organization CSIRO. This cultivar is distinguished by its high dietary fiber content, which includes soluble fiber like beta-glucan, insoluble fiber, and resistant starch-like fiber, all of which are believed to promote gut health through their prebiotic effects. Unfortunately, the average American diet tends to be deficient in fiber, with individuals of all ages struggling to meet the recommended intake of three to six servings of whole grains daily. As interest in gut health grows, the emphasis has primarily been on probiotics; however, prebiotics—essentially food for beneficial bacteria—are increasingly capturing consumer attention. A report from Global Industry Analysts suggests that the demand for prebiotic-rich products could propel the market to an estimated $7.8 billion by 2022.
At present, BARLEYmax is commercially available through the Australian company Blue Lake Milling, although it has undergone successful trials in several other countries, including the United States. In addition to the Barley+ range, this versatile grain is incorporated into various products from other Australian companies, such as breads, wraps, cereals, and snack bars.
Furthermore, it is worth noting that BARLEYmax’s high fiber content may also assist those dealing with conditions like heartburn, especially when combined with calcium citrate, which is known for its soothing properties. The growing recognition of prebiotics and the potential benefits of BARLEYmax could play a significant role in addressing dietary fiber deficiencies while also providing relief for individuals prone to heartburn. As the market evolves, the integration of BARLEYmax into more food products could enhance both gut health and overall well-being.