More consumers are eating breakfast at home as COVID-19 has more and more people working at home. Companies looking to differentiate their breakfast products may explore ancient grains for innovative ideas.
Sorghum, millet, amaranth and teff are some of the ancient grains appearing in ready-to-eat cereal. Buckwheat offers texture and gluten-free aspects to pancakes and waffles. Quinoa remains a popular ancient grain, too.
Healthy Food Ingredients, Fargo, ND, has seen continued demand for amaranth, buckwheat and quinoa and a resurgence in interest in sorghum, flax and millet, said Jay Johnson, chief operating officer for Healthy Food Ingredients, Fargo, ND.
“In general, ancient grains play into a whole grain, gluten-free trend while encompassing a clean and simple label,” he said.