Ancient Grains

© GettyImages/marekuliasz

New sorghum varieties beat quinoa for protein content

By Niamh Michail

Food manufacturers will soon be able to source sorghum, America's home-grown ancient grain, with a higher (13 to 17%) protein content, opening up new applications in plant-based meats, according to the United Sorghum Checkoff Program.

Co-founder Dylan Beechey: 'Introducing ready to eat products is one way to familiarize our audience with the raw ingredients'

Farafena looks to take West African foods to a wider audience

By Elaine Watson

The fact that ‘foods from West Africa’ hit Whole Foods’ list of the top 10 food trends to watch in 2020 shows foodies are interested in broadening their culinary horizons, says Vancouver-based Farafena. But incorporating ingredients from fonio and moringa...

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.

Whole Grain stamp now on 7,600+ products in 35 countries

Dispatches from the Whole Grains on Every Plate conference

The rise and rise of whole grain: Whole Grain stamp now on 7,600+ products in 35 countries

By Elaine Watson in San Antonio, Texas

The Whole Grain stamp now features on more than 7,600 products in 35 countries, while the number of new products featuring whole grain claims rose from 164 in 2000 to 3,378 in 2011, according to data unveiled at the Whole Grains on Every Plate conference...

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