Why Biodynamic Breakfast Cereal Is The Go To Choice in 2017

‘Back-to-the-roots’ is a company startup whose idea was sparked in a university lecture. CEO’s Nikhil Arora and Alejandro Velez were learning how to grow mushrooms from coffee grounds. They learnt that such a far-fetched idea was in fact, possible. After turning their lectures into science experiments, they decided to give-up their ideas about working in a corporate job and instead become full-time mushroom farmers. What began as urban farming, turned into a strong desire to ‘unpack food’ and to remind people where it originally comes from. Interestingly, they wanted to do this by inventing fun, delicious, ready to grow and eat products.

Nikhil’s and Velez’s biodynamic food concept started with organic mushroom kits and has now lead them to stone-ground breakfast cereal. The satisfaction of growing food yourself and tasting its freshness, or even learning the process behind how the food grows, can be extremely satisfying.

Unfortunately, most of us are confined to a fast-paced lifestyle. This means we need quick and easy breakfast cereals. ‘Back-to-the-roots’ realises this and believes purely in promoting a world of trust, transparency, and consciousness around food.. The future allows for the possibility of having convenient breakfasts that are healthy. A future where all food comes from the kitchen and not a lab. Where R&D teams are no longer the biochemists, but are rather our grandparents. It is about cultivating a community that knows where their food comes from, in a nifty way.

What Biodynamic Product Has ‘Back-To-The-Roots’ Invented?

We know what you might be saying to yourselves. “Yes, but there are thousands of cereals available, from gluten-free options to sugar-free and oil-free varieties – so why do I need this one.” Well, the ‘Back-to-the-root’s’ Cinnamon Cluster cereal mix truly stands out.

According to Trendhunter.com, the Cinnamon Clusters are the world’s first certified biodynamic breakfast cereals. They are unique, with biodynamic ingredients like cane sugar from Paraguay and cinnamon from Sri Lanka. Is sugar not your thing? Don’t stress, they have sugar-free options available, too! Furthermore, just like organic farming, biodynamic agriculture is an alternative way of growing crops. The process involves creating a balanced ecosystem, biodiversity and composting on-site.

The cereal is easy to pour, seal and recycle. It is even a great alternative to use instead of wasteful dustbin bags.

Where Do They Make This Cereal?
Trend Monitor, tells us that the cinnamon clusters are made with red spring wheat. This wheat is grown on Fred Kirschenmann’s farm in Windsor, North Dakota. Moreover, Fred promises that all the effort put into growing the wheat is evident in the taste of it.