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May 6, 2021: 12:00 AM EST
Breakfast cereal companies looking to differentiate their products from a crowded market should look to ancient grains for inspiration. It’s an idea whose time has come, because ancient grains like sorghum, millet, amaranth. and teff have started appearing in ready-to-eat cereal. Other possibilities include buckwheat, which offers texture and gluten-free benefits to pancakes and waffles, and quinoa. A marketing exec at Ardent Mills notes that ancient grains have proven to be “extremely versatile in breakfast applications, both cooked as whole grains or milled into flour.” Ardent’s Don Trouba says quinoa flour, flakes, and blends, for example, are perfect for hot breakfast cereals, granola, multi-grain blends, and toppings on breads, bagels, bars, and crackers.
Jeff Gelski, "Ancient grains tap into at-home breakfast trends", Food Business News, May 06, 2021, © SOSLAND PUBLISHING COMPANY
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