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About Petras Bio

We are a family-owned businesss with 34 coworkers in Transylvania/Romania specialized in sprouted whole seeds and sweet and savory crackers and granolas made from sprouted seeds.

All our ingredients are certified organic and also raw. The seeds are sprouted, dried and worked out to crackers and granolas to low temperatures (under 42°C) in order to maintain enzymes, vitamins and minerals. Click here to read more about why sprouted raw foods are so much better for you than regular food.

All our products except the cereals are gluten-free and Elisa tested to ensure 10 ppm or less gluten.

Shelf-Life for sprouted seeds: 2-3+ years in air-tight containers, out of direct sunlight.
Shelf-Life for sprouted flours and flakes: 12 months.
Shelf-Life for sprouted raw crackers and granolas: 18 months.

Our clients

We sell under private labels or bulk to customers from all over the world.

Our Research and Development Department can develop your own personalized recipes, just let as know what would like to have.

Please contact us in order to get an offer.

Our technology

We are germinating under controlled temperature and humidity condition in order to obtain a well developed sprout. Our product has been made only from ingredients that in the whole chain of processing hasn't been heated higher than 42ºC, temperature that preserve the living elements of the product.

All the products are 100% EU organic, gluten-free Elisa tested to ensure 20 ppm or less gluten (except the cereal sprouts).

We work according to FSSC 22000 food safety management systems: Certificate 1.pdf; Certificate 2.pdf; Certificate 3.pdf.

Benefits of sprouted raw foods

Sproting unlocks the dormant life forces in the seeds and the mild drying under 42°C preserv these. Here are some changes of the sprouted raw foods that can be measured in the lab:

Sprouted raw foods are easier to digest: The enzyme inhibitors present in all seeds can neutralize our own precious enzymes in the digestive tract. Sprouting neutralize these enzyme inhibitors from the seeds making them easier to digest. The phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc is neutralized during the sprouting. Also during sprouting a portion of the starch in grain is transformed into sugar and the aflatoxins, potent carcinogens found in grains, are inactivated.

Sprouted raw foods have increased values of vitamis C, B, caroten and enzyms:
Sprouting produces vitamin C, increase the vitamin B2, B5, and B6 content and the carotene up to eight times. During the germination process numerous enzymes that help digestion are produced.


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