Published August 11, 2017
Alternative grains – grains that aren’t the typical wheat – have found a new place on the American menu. It has taken a few decades for this to happen. In the mid-1960s, Food for Life produced and sold multigrain bread. They then branched into different types of bread made from a variety of multigrain and ancient grains.
Experts have been suggesting that the grains in one’s diet should be mostly whole grains, but it took until the late 1980s for consumers to begin following this. Since that time, from 1989-1994, these types of bread comprised the fastest growing subsector of the United States’ bakery industry.
One mainstreams example is seen in the General Mills production of Cheerios filled with these ancient grains including quinoa, spelt, and kamut. This product was introduced in 2015.
Breads made from these grains are more nutritious and flavorful than the white bread made from enriched wheat flour. They also do not contain gluten. This taps into the growing gluten-avoidance market.
There is an amazing range of these grains, and they are finding their way into foods in a variety of places including beverages, popped millet or amaranth, side and main dishes, and desserts. These are still areas ripe for growth.
- That ancient grains can be found in a variety of dishes including Croissants and Doughnuts.
- Side dishes such as Farro Verde are becoming popular as people start exploring more Ancient grain dishes.
- Pizza is taking a healthy turn as the crust is starting to be made from a variety of ancient grains.
“These sorts of creative applications are a testament to the versatility of many of the grains we’re discussing”
Read more: https://www.qsrmagazine.com/marc-halperin/4-surprising-uses-alternative-grains
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4 Surprising Uses for Alternative Grains
Alternative grains – grains that aren’t the typical wheat – have found a new place on the American menu. It has taken a few decades for this to happen. In the mid-1960s, Food for Life produced and sold multigrain bread. They then branched into different types of bread made from a variety of multigrain and ancient grains.
Experts have been suggesting that the grains in one’s diet should be mostly whole grains, but it took until the late 1980s for consumers to begin following this. Since that time, from 1989-1994, these types of bread comprised the fastest growing subsector of the United States’ bakery industry.
One mainstreams example is seen in the General Mills production of Cheerios filled with these ancient grains including quinoa, spelt, and kamut. This product was introduced in 2015.
Breads made from these grains are more nutritious and flavorful than the white bread made from enriched wheat flour. They also do not contain gluten. This taps into the growing gluten-avoidance market.
There is an amazing range of these grains, and they are finding their way into foods in a variety of places including beverages, popped millet or amaranth, side and main dishes, and desserts. These are still areas ripe for growth.
Key Takeaways:
“These sorts of creative applications are a testament to the versatility of many of the grains we’re discussing”
Read more: https://www.qsrmagazine.com/marc-halperin/4-surprising-uses-alternative-grains
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