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Ancient Grains January/February 2017 Ancient Grains January/February 2017 Ancient Grains: Age-Old Ingredients Offer Future Opportunities by Courtney Johnson INSIDER’s Take Ancient grains include amaranth, quinoa, millet and chia, which all offer higher nutritional value than typical wheat flour. Ancient grains are not only considered a clean-label ingredient, but are also a good source of plant protein. Achieving adequate taste and texture can be challenging during the formulation process. Ancient grains are established in the food market as clean-label ingredients, and host many nutritional benefits. Ancient grains are trending for new products and recipes, offering producers the potential for innovation to an already recognizable ingredient. Positive health benefits of certain grains include being rich in protein and fiber, as well as being abundant in vitamins and minerals such as potassium and vitamin B. Ancient grains are not only considered clean-label ingredients, but are also a good source of plant protein, and are whole grain and gluten free, appealing to a variety of consumers. Ancient is Now Trending In an Innova Market Insights report presented as “Top 10 Trends for 2017,” ancient grains were among the top trends to expect in 2017. However, ancient grains are not only an American trend, as they are also seeing growth globally. In a recent survey, HealthFocus International found international awareness of ancient grains was up to 28 percent in 2014, with 35 percent of the respondents (spanning 16 countries, across the Americas, Europe and Asia) expressing interest in ancient grains, according to Sandra Gillot, CEO, Benexia. Ancient grains’ popularity with consumers could be attributed to the fact that consumers feel comfort in products that are recognizable, according to Mintel’s report “Global Food and Drink Trends 2017.” David Shen, director of operations and research and development (R&D), Parker, said, “Consumers are now more product label conscious due to mainstream media attention on healthier products and 1 naturalproductsinsider.com Ancient Grains January/February 2017 cleaner labels, and they are also now more educated and look for claims on product packaging such as non-GMO (genetically modified organism), natural, gluten-free, no hormones and organic.” He added that consumers look for other words on products such as clean, simple, locally sourced and artisan, even if these food items come with a heftier price tag. “An interesting shift is related to the terminology for ancient grains as many Millennials and chefs are challenging the ‘ancient’ label due to its outdated and less-than-modern perception,” said Mark Rainey, vice president, global good marketing, ADM. “The shift is to heritage, origin and whole grain foods instead of simply ancient grains.” Ancient grains such as quinoa, amaranth, millet and chia are gluten-free, and are commonly used in a variety of different products. In addition to being gluten-free, they add higher protein, calcium, fiber, potassium, iron, zinc, magnesium and folate than typical wheat flour, according to Shen. “Amaranth is a good source of manganese and lysine, an important amino acid. Quinoa is a good source of zinc and contains beneficial antioxidant phytonutrients. Millet contains high vitamin B. Chia seeds have a high omega-3 fatty acid content,” Shen said. In addition to these nutritional benefits, these ingredients are usually non-GMO. Shen noted ancient grains are usually higher in protein content than wheat, and they add fiber and protein to formulations. Applications for Ancient Grains Ancient grains are used typically within bread and bakery applications, but opportunities also exist within snacks and side dishes because of the added nutritional value ancient grains offer such as protein. “We’re seeing a lot in the snack arena related to protein, heritage grains, plant-based proteins and alternative proteins” Rainey said. “There’s room for growth for these ingredients in the snack market.” Cassandra Edwards, marketing communications manager, Kerry, highlighted that ancient grains are being used within products such as praline clusters, and other applications such as yogurt toppings. Outside of the snack category, side dishes and salads have become popular among consumers for ancient grain consumption. “From a culinary standpoint, teff is becoming increasingly popular for grain salads and side dishes due to its protein content and its perception as healthful and exotic,” said Jeff Stopa, senior scientist and research chef, ADM. Getting the Right Taste and Texture When it comes to formulating ancient grains, challenges for manufacturers can range from masking their original taste, to formulating the right texture. And of course, cost comes in to play as ancient grains tend to be more expensive than rolled wheat, according to Edwards. “Controlling cost is 2 naturalproductsinsider.com Ancient Grains January/February 2017 always a factor in formulation.” She continued Sprouted Grains that the additional challenge with controlling cost is Sprouting ancient grains has been shown to further improve determining the proper way nutritional value and can help increase the digestibility of the grain, in addition to increasing the concentration and to utilize nutrient-rich bioavailability of some of its nutrients according to Janice sources in product Rueda, Ph.D., director, research and business development formulations. evidence, ADM. “Supporting the health benefits of sprouted grains is small but growing, and sprouted grains typically have “The main challenge in higher antioxidant activity and lower glycemic index than non- working with ancient grains sprouted grains in their raw form.” Still, there are many is selecting the appropriate opportunities for sprouted grains. Opportunities include: one based on your application and desired Being sold as intact grains functionality,” said Ricardo Used in grain mixes Rodriguez, marketing Dried and milled into flour for use in baked goods manager, Ingredion Inc. Baked into breads “In addition, consuming sprouted grains has been associated Despite the great benefits of with reduced risk factors for cardiovascular disease (CVD),” ancient grains nutritionally, Rueda added. “Opportunities for sprouted grains are great taste isn’t always increasing as consumers look for healthier products with guaranteed. Masking its wholesome, clean-label ingredients, particularly in the bakery, original taste can be a snack and breakfast categories.” challenge for producers. “Though ancient grains are incredibly great sources of fiber and protein, their raw form can be difficult to eat and do not have great taste alone,” Edwards said. “Often times, these grains may have overpowering, earthy flavor tones.” In terms of gluten, certain ancient grains that are gluten-free pose a greater challenge within baked goods, as it complicates the texture process. “Gluten helps give structure to baked goods, so if you’re working with a gluten-free ancient grain (such as quinoa or teff), you’re not going to get the same rise or texture that you’d get from a wheat flour product by just substituting one-for-one,” said Kelly Toups, program director, Whole Grains Council. Toups recommended manufacturers adjust accordingly, by either altering the moisture content, leaving agents or other ingredients to help get the desired texture for the product. Still, manufacturers are offered many opportunities with this age-old ingredient as consumer demand increases, allowing for future product innovations. 3 naturalproductsinsider.com .
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