Food Business News - June 17, 2014 - (Page 73)

Ingredient Innovations Ancient grains for modern trends Quinoa, chia or amaranth may add nutrition to snacks or ready-to-drink beverages erhaps Atahuallpa, while ruling the Incan empire, never bit into a seasoned multigrain cracker featuring quinoa and amaranth. Maybe a strawberry smoothie with chia never brought a smile to the face of an Aztec warrior. Yet consumers in the 21st century have the chance to enjoy the merger of ancient grains and today's trending food and beverage products. Through proper grain selection and processing techniques, formulators may include ancient grains in such items as gluten-free snacks and readyto-drink beverages. Ancient grains are called so because of their links to past civilizations, like quinoa for the Incas and chia for the Aztecs and Mayans. Consumer awareness of the grains appears to be growing. Two reports published in 2013 highlight the trend. In February 2013, Mintel International said 44% of respondents had eaten ancient grains in the past three months, while Innova Market Insights, Duiven, The Netherlands, said global new product launches featuring P June 17, 2014 quinoa grew nearly 50% in the year ended Sept. 30, 2013. Launches of products containing chia increased nearly 50%, too. The supply of ancient grain ingredients continues to grow. Glanbia Nutritionals, Fitchburg, Wis., this month launched a line of ancient grain ingredients, including quinoa, chia, sorghum and amaranth. The gluten-free, non-bioengineered and kosher ingredients may add protein and fiber to bar and bakery applications, according to the company. They also are a source of whole grain, protein, antioxidants and omega-3 fatty acids. The launch comes after Glanbia Nutritionals opened a grain processing facility in Sioux Falls, S.D. "Our unique ancient grains bring the pedigree of quinoa, sorghum, amaranth and chia seeds to the modern world," said Nicole Rees, business development manager, Glanbia Nutritionals. "Designed for 21st century food and beverage applications, our ancient grain ingredients offer clean label appeal to manufacturers and consumers alike. With the recent opening of our new food-grade FOODBUSINESS NEWS ® 73

Table of Contents for the Digital Edition of Food Business News - June 17, 2014

Food Business News - June 17, 2014
Tyson building a prepared foods powerhouse
Sodium reduction: Aiming at the target
Mid-year markets spotlight
Web Contents
Editorial - Preventing food fraud must be a priority
Peanut butter innovaton propels Smucker
Pinnacle opens pilot plant at Rutgers
Consumer interest in protein remains high
Trashing trillions of calories
Health science at the center of Nestle’s strategy
Nestle sees emerging markets as an e-commerce opportunity
McDonald’s U.S. sales still slipping
Innovation popping at Diamond Foods
Emerging natural and organic food and beverage trends
B&G Foods goes clubbing
C-suite focus shifting toward greater effi ciencies
Krispy Kreme looks to create buzz with licensed coff ee
Private label, sustainability shaping Hain Celestial’s strategy
Quality Egg executives plead guilty to selling adulterated products
Redefining food allergens
Have your cake and quinoa, too
Three snack makers to watch
Flavor mining
Ancient grains for modern trends
Ancient grains in America
All systems go on sustainability strategies
Targeting sodium reduction
General Mills launches Cheerios Protein
Wonka introduces Peel-a-Pops
Ready Pac expands on-the-go meals
Pacifi c Foods adds to hummus offerings
Big chicken fi llet sandwiches debut
Breyers off ers gluten-free ice cream
oCrunch and Kellogg’s partner to create cereal bowl
Stoneridge Orchards launches new dried whole fruit products
GoOrganic debuts fruit chews
popchips rolls out veggie chip line
On the Border debuts smart menu selections
Annie’s announces snack and mini meal kits
Gold’n Plump upgrades frozen chicken patties
Ingredient Market Trends - U.S.D.A. raises U.S. and world wheat ending stocks forecasts
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 17, 2014