"Flour ground from barley that has been sprouted (malted) and dried."
Malting sprouts the raw barley grain just enough to break down some of its starch into simpler sugars, which is what gives this ingredient its natural sweetness and binding quality — useful in biscuits and treats. That conversion also means less of the grain's starch survives intact, trading some whole-grain nutrition for flavor and texture. A minor ingredient, not a nutritional concern. Score: 4/10.
A real but unresolved concern: often an ongoing FDA/AAFCO research question (like the grain-free/DCM investigation), a common allergen, or a vague-but-not-alarming label claim. -2.5 pts deducted.
Rated C (-2.5 pts) by PetPro-tectors™. Malting sprouts the raw barley grain just enough to break down some of its starch into simpler sugars, which is what gives this ingredient its natural sweetness and binding quality — useful in biscuits and treats. That conversion also means less of the grain's starch survives intact, trading some whole-grain nutrition for flavor and texture. A minor ingredient, not a nutritional concern. Score: 4/10.
Flour ground from barley that has been sprouted (malted) and dried.