This Year Will See More Foods Made From Sorghum, Sprouts

Among the top food trends for 2017 gleaned from experts and exhibitors at a recent nutrition expo are products made from fiber- and protein-rich sorghum and sprouted seeds, nuts, beans and grains. Sorghum is a U.S. whole grain that is not only gluten-free, it’s a good source of magnesium, phosphorous, iron and B vitamins. Look for sorghum in ready-to-eat breakfast cereals and baked chips, popcorn alternatives, protein bars, crackers, bread, and even alcoholic beverages. Health-conscious foodies, meanwhile, are attracted to sprouted foods because of their superior nutrition profile. Sprouting increases fiber and protein content while decreasing “anti-nutrients” like phytic acid, rendering protein and minerals easier to absorb. Look for sprouted vegan protein powders, sprouted breads, and cookies and crackers made from sprouted grain, seed and legume flour. [ Sorghum, image credit: ©  USDA ]