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by Karen Nachay

Grains: Bakery and Beyond

rains in bakery products. Of grains—which contain higher using whole grains, heirloom grain course. Grains in beverages, amounts of key vitamins and miner- varieties, ancient grains, and Gsalads, snack foods, confec- als—across product categories as sprouted grains to create standout tions, and meat dishes. Why not? health professionals and nutritionists food products and menu items, While grains are key ingredients in encourage people to eat more of attract new consumers, and stay bakery products—they’re found in these nutrient-dense ingredients. As on-trend. everything from apple pie to zucchini far as specific grains are concerned, —they are also increasingly corn and are still quite popu- Expert Input on Ancient, Sprouted Grains being used in other applications like lar, but others like amaranth, , Sprouted and ancient grains are two veggie burgers, coatings for meat, sorghum, black rice, , and more trending grain ingredients, touted for bowl applications, snack foods, and are gaining traction thanks to the mix their health benefits, the differences beverages. of different nutrients they contribute in flavors and textures that they bring With health and wellness top of to the diet, their unique flavors, to food products, and their marketing mind for many consumers, expect to and—when used in whole or piece potential. Experts from two leading see more sprouted grains and whole forms—their visual appeal. Consider producers of sprouted and ancient grains gave their insights into formu- lating with them during an education session at the 2016 International Baking Industry Exposition (IBIE) this past October (Brensing et al. 2016). Generally speaking, a sprouted grain is a grain that is in between a dormant and a plant, said Sean Finnie, commercial science leader at Bay State Milling, Quincy, Mass. (baystatemilling.com). “But defining when that process begins and when it ends is somewhat difficult to do, and the industry does not have any standard for that right now,” he explained. “And that is something that we have to work toward to make sure we’re all on the same level play- ing field in discussing the benefits of sprouted grains.” Those benefits include an increased concentration of vitamins, minerals, and antioxidants and improved bioavailability of some of these nutrients. Keep in mind, said Finnie, that the nutritional benefits of sprouting depend on many factors, including the type of grain, the vari- Grains come in many colors and sizes. Each has its own flavor and functions to contribute to different types ety of that grain, processing of food products, not just bakery. © egal/iStock/Thinkstock conditions, and the processing time. »»

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Grains: Bakery and Beyond continued... With the push to eat more whole grains as a key component of the current dietary guidelines, health-conscious consumers are looking for options in the foods they purchase in both grocery stores and restaurants.

formulations; the way that they use them good understanding of what the finished and the amounts that they incorporate product will look like, and they need to can affect the extent to which they add a consider input, process, and applica- nutritional benefit within the finished tions, said Tess Brensing, technical food product, explained Finnie. Sprouted products manager at ADM Milling, grains are typically used in smaller Chicago (adm.com), who also presented amounts when they top dough or are at the IBIE session. By input, Brensing incorporated into it; however, manufac- meant what type of ancient grain and turers are not going to capture all of the what variety of that type of grain is being nutritional benefits of sprouting when used in the formulation. (She said that they are used in such minor amounts, he different varieties of an ancient grain can said. If maximizing the nutritional bene- have different colors, and that could fits of sprouted grains in finished affect the visual consistency of the fin- products is the goal, added Finnie, “you ished products.) It is also important to have to be the dough.” By this, he means using dough that is actually made from sprouted grains as opposed to topping Four-Grain Kolache dough with the grains or incorporating them in the dough. n on-trend, bite-sized Caramel The other grain category of note is Apple Streusel Kolache product ancient grains, which are “grains that are Aconcept featured several grain largely unchanged over the last several ingredients from ADM, Chicago hundred years,” according to the Whole (adm.com). The kolache, served at Grains Council, Boston, Mass. the 2016 International Baking Sprouted grains are said to have higher amounts of key nutrients than (wholegrainscouncil.org). In other words, Industry Exposition, was formulated traditional grains. Manufacturers have to carefully monitor the ancient grains have not undergone the with two different kinds of — sprouting process to ensure that the final sprouted ingredient maintains extensive modern plant breeding tech- wheat and sorghum—and organic the levels of these nutrients. © Yulia Davidovich/iStock/Thinkstock niques that commodity grains have. The quinoa flakes and organic rolled category includes einkorn, , farro, . The flakes and oats were used Finnie outlined three main steps in Kamut (a trademark for the khorasan in the streusel that topped an apple sprouting grains. First is steeping the wheat variety), and , which are grain filling. ADM produces an extensive grain in water for 8–24 hours. During this ancestors of modern wheat. It also line of and ancient grains. Its time, there is the release of plant hor- includes millet, teff, triticale, freekeh, and line of wheat flours and dry milled mones that activate the production of sorghum, and the buck- corn ingredients are developed to enzymes (amylase, protease, and lipase) wheat, quinoa, and amaranth. Since meet the functional needs of spe- that break down the storage components these grains originated thousands of cific applications. The company (nutrients) in the grain. The second step years ago in regions all around the world, offers malted barley flour, , involves draining the hydrated grain and manufacturers can use this information wheat , cracked wheat, moving it into a germination vessel or bed to tell a story, as Bob’s Red Mill, crushed wheat, recleaned wheat where it is aerated and mixed to allow the Milwaukie, Ore. (bobsredmill.com), has berries, bulger, and flour as well grain to use the nutrients to germinate done with its Grains-of-Discovery ancient as several rice flour and rice grit and sprout. Finally, the grain is moved to grain line. Packaging for these products, ingredients. Manufacturers looking a kiln to stop the sprouting process and which consumers can purchase in gro- for ancients grains can choose from dry it out to a moisture content less than cery stores and online, features brief amaranth, , buckwheat 12%. Finnie added that grain producers descriptions of the origins of each grain flour, millet, pregelled millet can also toast the grain at this point to in addition to nutritional information and flour, sorghum, quinoa, hemp, and create additional flavors in it. recipe suggestions. teff. There are also many - Food manufacturers can use When formulating with ancient free, organic, and non-GM versions. sprouted grains in a variety of ways in grains, manufacturers should have a pg 54 12.16 • www.ift.org [INGREDIENTS]

Grains: Bakery and Beyond continued... consider how the size and shape of the , especially those high in several speakers at the Whole Grains grains affects how they hydrate. The way saturated fats, added sugars, and/or Council’s Whole Grains Away from Home the grain is processed—either pin milled sodium, such as cookies, cakes, and conference held in September or roller milled—can make a difference in some snack foods. …The recommended (DiDomenico 2016). Menu items with the particle size of the flour, and that can amount of grains in the Healthy U.S.- these and other grains that he pointed influence the functionality of the flour Style Eating Pattern at the 2,000-calorie out included quinoa burgers, five-grain and texture of the finished product, said level is 6 ounce-equivalents per day. At , vegan burritos with farro and Brensing. Finally there is the application, least half of this amount should be whole brown rice as two ingredients in the fill- or finished product, itself. Brensing grains,” (HHS/USDA 2015). ing, chicken piccata with amaranth flour explained that other ingredients in the With the push to eat more whole in the crust, and buckwheat banana formulation, such as sugar and fat, will grains as a key component of the current pancakes. influence how the flavor of the ancient dietary guidelines, health-conscious con- “Part of the momentum for whole grains come through in the final product, sumers are looking for whole grain grains also has to do with the issue of and that manufacturers might need to use options in the foods they purchase in both quality,” said Kelly Toups, program certain grains over others depending on grocery stores and restaurants. Product the flavor desired. developers have answered the call, and through trial and error, they have formu- GM-Free Ancient Grains The Whole Story on Whole Grains lated a large array of great-tasting Among other foods, consumers are products and menu options using a vari- unge North America, St. Louis, Mo. encouraged to include more whole grains ety of different whole grain ingredients. (bungenorthamerica.com), introduced a (grains where the germ, , and Quinoa is one of the most popular and BNon-GMO Project Verified line of milled bran are all present) in their diet; whole fastest-growing grains featured on ancient grains during the 2016 SupplySide West grains are a source of dietary fiber, vita- menus with sorghum, freekeh, amaranth, show and the 2016 International Baking Industry mins A and B6, iron, zinc, folate, and and black rice showing up more as side Exposition (IBIE), both held this past October in other important nutrients. According to dishes, accompaniments with meat and Las Vegas. The ancient grains are available in the 2015–2020 Dietary Guidelines for fish, and in burgers, salads, , and multiple forms—flours, meals, grits, and Americans, “Healthy eating patterns soups, according to Mark DiDomenico, extruded products—and in both whole grain and include whole grains and limit the intake director, client solutions at Datassential, refined versions. At the IBIE show, Bunge served of refined grains and products made with Chicago (datassential.com), and one of product concepts made with new ancient grains, such as Sticky Toffee Pudding and Drop Biscuits Veggie burgers are a great application to help made with whole grain millet flour,Cocoa Nib consumers get more grains into their diets. Oats, and Quinoa Shortbread with whole grain quinoa quinoa, wheat groats, millet, brown rice, and more add nutrients and flavor and provide texture to flour, andSpicy Vegan Sorghum Gingerbread burgers. Of course, whole and other made with whole grain sorghum flour. grains can be used in the bun for additional grain goodness. © VeselovaElena/iStock/Thinkstock

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Grains: Bakery and Beyond continued...

Tossing some cooked grains into salad is something that many foodservice operators are doing as they try to appeal to health-conscious consumers. © sofyx/iStock/Thinkstock

types of consumers: “health seekers” who Toups outlined some ways to reach want more whole grain options and “fast consumers in the fast and familiars group and familiars” who want familiar and con- with whole grains such as introducing venient food options and who could be whole grains into a new menu option or easily deterred if they suspect that some- adding whole grains into existing prod- thing is healthy. “For the health-seeking ucts, preferably in a gradual way or by group, they want their food to be crave- taking a stealth approach. This can be as worthy, they want it to be convenient, but simple as adding cooked whole grains to they also want to feel good about what a salad or formulating sandwich bread they’re eating,” she said. “Millennials are with whole grains. Toups’ copresenter definitely helping drive this trend, wanting Cynthia Harriman, director of food and food that is good for them, but not wanting nutrition strategies at Oldways, Boston, to sacrifice their on-the-go lifestyle. For Mass. (oldwayspt.org), said that major this reason whole grains are really helping QSR chains like Wendy’s, Chick-fil-A, to anchor the trend of these healthy fast- Panera, Subway, and Dunkin’ Donuts casual meals.” offer foods with whole grains, many that

Seasonings Enhance Grain Flavor

esearch points out the health ben- a topical seasoning for the .” efits of consuming whole grains, The product development experts at Rancient grains, and sprouted Wixon also offer up insights into what grains, and manufacturers like to use their customers are asking for and how them in formulations because they are this is shaping trends in grains. director at the Whole Grains Council, and attractive to many consumers. Some of “Ancient grains are still very hot, as we another speaker at the conference. “A lot these grain ingredients, however, have see them being used in drinks, snack of whole grains and ancient grains in par- “strong” flavors that may not appeal to foods, side dishes, and nutrition bars,” ticular have these vivid stories and they the average consumer. Using seasoning says Cornelius. “Quinoa is still the most really carry the cachet of being foodie- blends is one way to overcome this. prominent grain being used, but the use favorite ingredients” (Toups and “We provide seasoning blends with of amaranth, teff, and freekeh is grow- Harriman 2016). flavor profiles that enhance and compli- ing.” Smith agrees that ancient grains The interest comes at a time when ment the particular grains being worked are popular and says that customers people are rethinking nutrition. Toups with, whether it be for crackers, side are using whole grains and low-GI mentioned how consumers’ relationship dishes, baked goods, soups, or snacks grains as well. Wixon’s customers are with nutrition is changing. “People are bases,” says Jamie Smith, food scien- also recognizing the reported health sick of hearing low fat, low calories, less tist at Wixon, St. Francis, Wis. (wixon. benefits of whole grains. “Our custom- this, less that,” she said. She called this com). “We have customers who manu- ers are increasingly asking us to the “more message,” meaning that facture grain crackers that contain formulate their products with whole healthy does not equate with deprivation. multiple grains such as flax, amaranth, grain flours, and, of course, gluten-free “The relationship with nutrition is also and quinoa,” says Kim Cornelius, senior baking mixes and other products are in changing in that it’s more qualitative scientist at Wixon. “The seasonings for demand,” says Roni Eckert, senior sci- rather than quantitative. People are these types of crackers need to be very entist. “To deliver a more nutritional starting to step away from the idea of just bold in taste and have small visual ingredient profile, along with rice flour, calorie counting or just counting grams of pieces to enhance consumer appeal. we have been adding millet, sorghum, certain things as the picture of health is We also may use flavor maskers to off- and amaranth.” Customers want these really taking a more holistic view of nutri- set the sometimes-strong flavor of products that are formulated with tion,” she explained. certain grains that can come across grains to be clean label, adds Eckert. Toups’s presentation focused on the sour or bitter. Both the seasoning and “That means no corn syrup solids, using increasing use of whole grains in foodser- flavor maskers can be incorporated into ingredients that are non-GMO, and vice menu options, and she said it begins the cracker dough base itself or used as replacing beet sugar with cane sugar.” with developing strategies to reach both pg 58 12.16 • www.ift.org [INGREDIENTS]

Grains: Bakery and Beyond continued...

Grain bowls are having a moment. They are everywhere—restaurants, QSRs, and even the frozen food section in grocery stores. Brown rice is commonly used, but others like quinoa, farro, barley, wheat berries, millet, and more serve as tasty bases for any number of toppings. © nata vkusidey/iStock/Thinkstock

go beyond a wheat bun or brown rice. sandwiches, vegetable and grain bowls, salads, and side dishes formulated with bulger, oats, quinoa, farro, rye, millet, freekeh, ama- ranth, black barley, and more whole grains are some of the offerings. “These are groundbreaking things from some mainstream restaurants that are really trying to break out and make sure that they are feeding the need for whole grains,” said Harriman.

Perspectives on the Grain Trend There’s no doubt that grains are a big ingredient trend, especially when regional and nationwide QSR chains offer food »»

pg 60 12.16 • www.ift.org made with heirloom and grains is a hearty meal and also a blank canvas. Nuts and fruit pair well, of course, but other topping possibilities are roasted squash, garlicy greens, kimchi, or simply a dusting of warm spices like ground cinnamon or ginger. Photo courtesy of Ardent Mills

Grains, especially in their whole or unre- Barley Flour, purple barley, or both. These fined forms, are packed with nutrition. For the included purple barley blueberry scones, theme of mainstreaming nutrition, Marciani green olive artisan boule, grilled palisade developed six product concepts, five of peach tart, roasted hazelnut swirl bread, and which featured either Sustagrain Whole pumpkin spice frosted quick bread.

Rethinking Grains’ Potential

rdent Mills, Denver, Colo. (ardentmills.com), offers a range of grain ingredients—from Atraditional flours to the trendy ancient and sprouted grains, many of which were show- cased in 18 bakery product concepts at the 2016 International Baking Industry Exposition. Company chef Daniel Marciani and his team organized the product concepts under three themes: grains with a story, mainstreaming nutri- tion, and enlightened eating. Manufacturers who formulate with ancient grains and heirloom varieties of grains can tell the story of where these ingredients originated and how they have been largely unchanged by breeding techniques used to develop commodity grains. While these grains are used in traditional dishes, they are also used to add a twist to both classic and contemporary applications. Attendees sampled such innovative concepts as porridge with heirloom wheats and grain and seed blends; rye pumpernickel quesadilla with rye chops, rye pumpernickel, and white rye flour; and a smoked turkey breast, citrus goat cheese, and slaw sandwich on an orange blossom bri- oche bun made with organic spelt and stone ground whole wheat flour. With enlightened eating, consumers can feel good about eating foods made with organic and sprouted grain ingredients. Ardent Mills’ sprouted grain ingredients includes three flours and a cracked whole wheat version (the latter adds texture and visual identity), and it offers various flours in organic versions. Cocoa crepes made with organic whole grain teff flour; cake doughnut with puffed amaranth, quinoa sprin- kles, and sprouted white spring whole wheat flour; and pancakes made with sprouted white spring whole wheat flour were some of the prod- uct concepts featured for the enlightened eating theme.

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made with different types of whole grain economy,” are grain mills springing Nielsen said there are opportunities to grains, ancient grains, and sprouted up to serve a region or community. These introduce consumers to this by installing grains. Kara Nielsen, a culinary trendolo- mills are run by farmers, bakers, brewers, grain mills in grocery stores like the one gist based in San Francisco, dialed down and chefs, and often specialize in small- at the Whole Foods Market in Berkeley, the larger grain trend to show how it is batch heirloom grains, she said. Calif. There, she said, a small grain mill is evolving in five areas she called the mill, Restaurants are even jumping on board, set up within the store’s home brewer’s the bread, the bowl, the burger, and the she added, with Emmer & Rye in Austin, area. Customers can purchase the grains grain during her presentation at the Texas, serving and other dishes for their brewing projects and mill them Whole Grains Council conference made with grains that chef-owner Kevin right in the store. “What’s really key (Nielsen 2016). Fink grinds himself on the premises. The about this is the access and visibility,” Part of what she called the “new grain mills in restaurants are great, but she said. It is quite common to see stores

Ingredient Roundup

or additional grain ingredients, consider industry. One of its ingredients that allows wheat, and triticale grains and wheat sour- the following options to bring function- manufacturers to add fiber to and dough (the wheat sourdough adds a bit of Fality, taste, and texture to food snack foods is the HarvestGold whole grain mild fermentation flavor, according to the products. corn flour. The gluten-free grain ingredient is company). • The BeneGrain line of sprouted whole made from 100% yellow corn and is for use in • Riviana Foods, Houston, Texas grains from Bay State Milling, Quincy, Mass. bakery products, , , pasta, (riviana.com), specializes in one grain—rice. (baystatemilling.com), are produced using a snack foods, breadings and batters, dough The company processes and distributes rice controlled germination process that ensures conditioners, and dry mixes. and rice ingredients for commercial brands the optimal temperature and moisture condi- • Barley, oats, wheat, rye, corn, and vari- and industrial customers. Rivland, a partner- tions, thereby improving the nutrition and ous ancient grains from Grain Millers, Eden ship between Riviana Foods and Riceland, taste of the ingredients, according to the Prairie, Minn. (grainmillers.com), come in offers rice-based ingredients such as rice company. Choose from sprouted versions of whole, flake, flour, meal, or bran forms for flour, brown rice flour, and precooked rice whole wheat, brown rice, amaranth, millet, use across most food and beverage flour. quinoa, rye, and sorghum (some come in applications. • Rich in antioxidants, purple corn can be whole form, some in flour, and some in both). • Add crunchy, crispy, airy, and puffy tex- the perfect addition to products promoted to All are available in conventional, and all but tures and sweet, nutty flavors as toppings on health-conscious consumers. Because it has rye are available in organic. baked goods and more and as inclusions in a deep purple color, the corn can also be • Chia seed, while not a grain, is some- cereals, confections, and bars with used to add visual appeal in unexpected times listed as an ancient grain depending on AncientGrisps from Healthy Food applications such as tortillas, pasta, and the source, probably because, like ancient Ingredients, Fargo, N.D. (healthyfoodingredi- cereal. Suntava, Afton, Minn. (suntavapur- grains, chia has an origin that dates back ents.net). Ancient grains such as amaranth, plecorn.com), produces purple corn in IQF, thousands of years. It is packed with nutri- quinoa, sorghum, teff, and millet are milled freeze-dried kernels, powder, and puree ents, and also has water-holding and gelling and then extruded to form the pieces. forms for use not only in bakery applications, properties. Benexia, Santiago, Chile • is an ancient relative but also in snacks, popcorn, bars, cereal, (benexia.com), sells chia seed and chia pow- of modern wheat. Kamut International, granola, salsas, soups, baby food, meal der for use in bread and other baked Missoula, Mont. (kamut.com), produces the replacement powders, beverages, beer, and products, wraps, cookies, snack chips, Kamut brand of khorasan wheat and pro- pet food. spreads, fruit puree, chocolate, and motes the ingredient as having a naturally • In the United States, sorghum has tradi- dressings. sweet, nutty taste and a higher amount of tionally been used in livestock feed, but lately • Corbion Caravan, Lenexa, Kan. (corbion. protein than most modern wheat. When used its nutritional benefits and functional quali- com/bakery), reformulated its line of pre- in baking applications, the company claims ties are being highlighted. Sorghum can be soaked ancient and whole grains to be that the wheat has better absorption proper- produced into whole grain, flaked, whole processed without a common preservative ties than regular flour and good elasticity. grain flour, pearled grain, bran, syrup, and spray. The company says that it was able to • Sprouted grains are trending, mainly popped forms. Try sorghum ingredients in discontinue the use of the spray while still due to the health halo that surrounds them. Whole Grain Sorghum Breakfast Cakes, maintaining the quality of the grains. For manufacturers who want to capitalize on Citrus Salad with Popped Sorghum, and • As a specialist in dry corn milling, this, Puratos, Cherry Hill, N.J. (www.puratos. Sorghum Peach Skillet Cake recipes devel- Didion Milling, Cambria, Wis. (didionmilling. us/sapore), recently introduced a ready-to- oped by United Sorghum Checkoff Program, com), produces several different types of use sprouted whole grain ingredient. It is a Lubbock, Texas (sorghumcheckoff.com, value-added corn ingredients for the food presoaked blend of sprouted whole rye, simplysorghum.com).

pg 62 12.16 • www.ift.org that feature coffee grinders for consum- Bakers experiment with different grains to bake bread with ers to purchase freshly ground coffee, complex flavors, crispy crusts, and chewy interiors. she said, so perhaps more in-store grain © Brand X Pictures/Stockbyte/Thinkstock mills are next. Next Nielsen talked about bread, bowls, and burgers, three products that are leveraging the popularity of grains. The artisan bread movement can be due, in part, to husband and wife Chad Robertson and Elisabeth Prueitt, found- ers of the critically acclaimed Tartine Bakery in San Francisco. This highly influential couple (he is a bread baker and she a pastry chef) began by baking bread in a stone oven and selling it at a farmer’s market in Berkeley, Calif., where it became quite the cult item, said Nielsen. Since that time, they traveled and trained in Europe, and when they returned, they began using some of the baking tech- niques that they learned to develop artisan bread products sold at Tartine Bakery. Today, up and down the West Coast and in many other areas of the

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Grains: Bakery and Beyond continued...

country, said Nielsen, the popu- is best—formulating a food that larity of artisan bread has grown includes unusual ancient grains so much that consumers can or sticking with more common purchase a freshly baked grains like whole grain wheat or baguette from a baking/vending brown rice—food developers machine called Le Bread Xpress have more grain options than in San Francisco. Like artisan ever from which to choose for bread, consumers can expect to use in bakery and many other see more bowl concepts that types of food products. FT feature grains in both restau- rants and in grocery stores. Next month’s Ingredients section Other opportunities Nielsen will discuss coffee and tea. pointed out were grain bowl bars in schools that allow students to blend their own grains and other REFERENCES ingredients, precooked grains Brensing, T., S. Finnie, and H. that to-go businesses and food- Ward. 2016. “An Overview of Grains: Sprouted, Organic and service operators can use to Alternative Grains and .” quickly prepare bowl products, Presented at the 2016 International Baking Industry Exposition (IBIE), and frozen grain bowls. Grains American Bakers Association, are also important ingredients in BEMA, and the Retail Bakers of burgers, adding nutrition and America, Las Vegas, Oct. 8–11. texture to veggie burgers and in DiDomenico, M. 2016. “Whole Grain Trend Watch: Searching for the case of meat and grain burg- the Next Quinoa.” Presented at the ers, reducing the amount of beef Whole Grains Away from Home used. conference, Whole Grains Council, Rosemont, Ill., Sept. Nielsen wrapped up her pre- 25–27. sentation by discussing some of HHS/USDA. 2015. 2015–2020 the intriguing ways chefs and Dietary Guidelines for Americans, 8th Edition. U.S. Dept. of Health product developers are elevating and Human Services and U.S. the status of grains. Rye, for Dept. of Agriculture, Washington, example, is no longer just for a D.C. http://health.gov/ dietaryguidelines/2015/ standard rye bread. Chefs and guidelines/. bakers have discovered the Nielsen, K. 2016. “Whole Grain unique flavor and chewy texture Trends on the Horizon.” Presented at the Whole Grains Away from of this grain and have baked it Home conference, Whole Grains into brownies and chewy choco- Council, Rosemont, Ill., Sept. late chip cookies, said Nielsen. 25–27. The grain is also used in bever- Toups, K., and C. Harriman. 2016. “Whole Grain Foodservice ages like beer; Nielsen Momentum: Beyond Wheat, mentioned a new beer from Beyond the Bun.” Presented at the Guinness, Rye Pale Ale, which is Whole Grains Away from Home conference, Whole Grains brewed with rye. Other grains Council, Rosemont, Ill., Sept. like millet, purple corn, black 25–27. rice, and Job’s tears (a chewy, slightly sweet grain grown across Asia) are on Nielsen’s list Karen Nachay, of trending grains. Senior Associate Editor • [email protected] The experts agree that for- mulating products and using grains in restaurant options pres- ents food manufacturers, chefs, www.ift.org

and foodservice operators the Members Only: Read more about grains at ift. chance to diversify their offer- org. Type the keywords into the search box at ings and capture new the upper right side of the home page. consumers. Whatever approach pg 64 12.16 • www.ift.org