Supergrains! Why quinoa, farro, chia and amaranth should be in every formulator's toolkit
With at least half the grains served in school lunches now required to be ‘whole grain-rich’ (extending to 100% of grains at lunch and breakfast by summer 2014), and continuing pressure to comply with the 2010 dietary guidelines (make at least half your grains whole grains), manufacturers will continue to add whole grains to new products in 2013, and reformulate existing products to include whole grains, predicts Datamonitor.
So look out for more 'super grains' - from farro, spelt, kamut, millet, quinoa and amaranth to chia, freekeh and teff - which are high in fiber, protein, vitamins and minerals, come with a great backstory, a wholesome, whole grain image and in many cases, gluten-free credentials: Supergrains! Why quinoa, farro, chia and amaranth should be in every formulator's toolkit
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