Ancient Grains

Consumers are looking at certain specialty grains such as wheat in a new light, according to Trouba. ©GettyImages/Radu79

IFT 2018: Ardent Mills takes ancient grains into modern era

By Mary Ellen Shoup

Leveraging its established capabilities and market presence in flour milling, Ardent Mills is betting big on ancient grains with a new bolt-on business unit dubbed The Annex focused on scaling its supply of specialty grains for broader industry use.

Soup-To-Nuts podcast: What is old is new again

Soup-To-Nuts Podcast

Soup-To-Nuts podcast: What is old is new again

By Elizabeth Crawford

Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested, traditional cooking techniques and ingredients that are influencing...

The 'bad carbs' trend is manifesting mostly in wheat, says New Nutrition Business director

Good carbs, bad carbs to play into 2015

By Kacey CULLINEY

The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.

It’s safe to say that a mention in a national beer commercial indicates that quinoa has achieved “household name” status.

Special Edition: Super Grains!

Make the most of ancient grains with blends: Bay State Milling

By Maggie Hennessy

You may not know all of them by name (and other names you may be tired of hearing), but the US market for ancient grains—from quinoa to amaranth, millet, teff, sorghum and buckwheat—continues to show promise as the criticisms of wheat from various camps,...

Manufacturers can win by communicating the backstory these ancient grains have, says Datamonitor

Ancient grains: Health versus history

By Kacey Culliney

The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.

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