Seeds and grains are moving beyond bakery & snacks into the dairy aisle, says Glanbia Nutritionals

By Elaine Watson

- Last updated on GMT

Several recent launches combine oats, seeds and grains with dairy
Several recent launches combine oats, seeds and grains with dairy

Related tags Omega-3 fatty acid Cereal

Ancient grains and seeds such as chia, flax and quinoa have been steadily infiltrating the US cereal, bakery and snacks aisles in recent years, but are now starting to generate a lot of excitement in the dairy category as well, says Glanbia Nutritionals.

"Historically a lot of the application work for our Next Generation Grain ingredients has been in bakery and cereals, but interest in dairy applications has really surged this year,"​ business development manager Vicky Fligel told FoodNavigator-USA.

“We've got people wanting to incorporate oats, seeds and grains into yogurt and yogurt drinks, but also fruit preparations and toppings for dairy products. We've also seen companies incorporate whole flax seeds into cheese as well."

Flax, chia, oats, add nutrition, flavor and texture

While seeds and grains can add nutrition (protein, short chain omega-3 fatty acids, fiber), they also add some interesting textures to dairy products, especially yogurts, she said.

“Flax also adds a nutty flavor as well as an unusual texture. And this isn't a negative. Consumers don’t want these ingredients to be ‘invisible’, they want the texture and flavor to come through.”

Yogurts, dairy drinks, smoothies, cheese

She added: “Most of the inquiries are about our Bevgrad​ finely milled white chia seed and flaxseed, which can be incorporated into yogurts and dairy beverages at varying levels depending on what claims you want to make​ [eg. good source or excellent source of ALA omega-3].”

Chia, which has gelling properties, can also help manufacturers replace stabilizers in some applications, making for cleaner labels, she added.

As for quinoa, it's “where flax was a couple of years ago​”, said Fligel, but interest is growing, and Glanbia is now developing new grades for bakery and cereal applications, which it expects might also be targeted at the dairy market in future.

There is some real white space in the breakfast area

Breakfast is a particularly good opportunity to combine dairy and grains, she said, with several products combining oats and other grains with yogurt hitting shelves in the past few years from Yoplait’s new Plenti​ (Greek yogurt with whole grain oats, flax, pumpkin seed and fruit) and The Epic Seed​ yogurts (chia, fruit and Greek yogurt) to Chobani Oats​ (Greek yogurt and al-dente whole grain steel-cut oats).

 “There is some real white space in the breakfast area,” ​said Fligel. “Especially in dairy drinks as these can be eaten on the go, for breakfast, as a snack or as a meal replacement.”

Other companies combining grains and yogurt FoodNavigator-USA spotted at Expo West include Zen Monkey​ ​and Yoatz​, which have developed breakfast yogurt pots with oats and fruit; and Slingshot Foods​, which is selling a 'yogurt protein drink with a crunchy shot' containing toasted oats, almond bits, chia seeds, honey and sunflower oil that can be added in, shaken and consumed as a hearty snack, breakfast, or meal replacement.

Related news

Show more

Related products

show more

Replacement Isn't the Future. Variety Is.

Replacement Isn't the Future. Variety Is.

Content provided by ADM | 22-Mar-2024 | White Paper

Successfully navigating the intersection of food and technology can help your business meet evolving consumer demands.

Some home truths about real prebiotic dietary fibre

Some home truths about real prebiotic dietary fibre

Content provided by BENEO | 22-Mar-2024 | Product Presentation

Confused about prebiotics? You’re not the only one! Food developers wanting to work with prebiotic dietary fibre are faced with an abundance of products...

Consumer Attitudes on Ultra-Processed Foods Revealed

Consumer Attitudes on Ultra-Processed Foods Revealed

Content provided by Ayana Bio | 12-Jan-2024 | White Paper

Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...

Future Food-Tech San Francisco, March 21-22, 2024

Future Food-Tech San Francisco, March 21-22, 2024

Content provided by Rethink Events Ltd | 11-Jan-2024 | Event Programme

Future Food-Tech is the go-to meeting place for the food-tech industry to collaborate towards a healthier food system for people and planet.

Related suppliers

Follow us


View more