Ancient grain blends can help offset costs

August 3, 2022

Healthy Food Ingredients works with customers to blend ancient grains into applications like granola bars, said Chris Wiegert, sustainability/business development officer. Buckwheat is appearing in many pancake mixes, and sorghum works well in gluten-free items, he added. Processing per pound at HFI facilities tends to cost the same whether it involves wheat or an ancient…

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ancient grains

Formulators have many options, but they face some challenges when producing high-protein bars and snacks.

March 23, 2022

Protein is hot with consumers, and manufacturers of bars and snacks are responding with many new alternatives on the market. Protein is associated with healthy lifestyles and helping to build muscles, among other benefits. “Any pulse or ancient grain in a flaked, grit or flour form can be utilized to enhance the protein of a…

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Sustaining bread category growth

December 15, 2021

The last year has proven quite profitable for bakeries serving the retail market for fresh bread. Pandemic-minded shoppers returned to bread with revitalized interest, seeking the comfort and assurance of trusted national and regional brands. Now bakeries need to identify strategies to maintain this momentum as American society gradually eases back into pre-pandemic shopping and…

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ancient grains

What’s old is new again: finding opportunities for ancient grains and heirloom seeds

July 7, 2021

Overall, the industry has experienced an increase in interest and demand for heirloom grains and seeds since the start of the pandemic.  Jennifer Tesch, chief marketing officer, Healthy Food Ingredients, explains, “We have seen continued demand for amaranth, buckwheat and quinoa and a resurgence in interest in sorghum, flax, and millet specifically. With more people eating…

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ancient grains

Ancient grains tap into at-home breakfast trends

May 13, 2021

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…

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