Food Business News - June 17, 2014 - (Page 76)

Ancient grains in America Since 1951 THE WHOLE GRAIN ADVANTAGE LET HONEYVILLE HELP YOU! A ncient grains draw their name from their links to civilizations of long ago, empires and tribes usually found in Mexico, South America or Africa. Yet domestically cultivated supplies are now available. Sorghum already is grown in the United States, and quinoa shows promise in the Pacific Northwest. Sorghum originated in Africa and India, according to ADM Milling, Overland Park, Kas. Color varieties range from dark brown to red to white. Sorghum is a significant crop in North America because of its tolerance to difficult growing conditions, according to ADM Milling. ADM Milling provides HarvestPearl white sorghum flour that has a light color and neutral flour. The flour may be used in such applications as pizza crust, crackers, cake, cookies, brownies, muffins, pancakes and bread. Quinoa normally is grown in the Andes mountains in South America, according to the Whole Grains Council, Boston. Researchers at Washington State University in Pullman, Wash., are investigating the possibility of growing the crop in the Pacific Northwest. They are testing more than 1,000 quinoa varieties. Kevin Murphy, Ph.D., an assistant professor in the university's crop and soil sciences department, has said the climate and soils of Washington state are well-suited to quinoa cultivation. FBN next generation grain processing facility in Sioux Falls, S.D., we're set to take ancient grains to the next level." Healthier snacks VISIT US AT: OR CALL US AT: (909) 243-1065 Sourcing * Cleaning * Cracking Rolling * Blending * Heat-Treat MillingFOODBUSINESS NEWS * Packaging * Shipping 76 ® Ancient grains appeared in many products at the Sweets & Snacks Expo in Chicago May 20-22 (see story on Page 57). Boulder Canyon Ancient Grains snack chips contained quinoa, millet, chia and amaranth. Slim Chips popcorn chips combined quinoa, flax, chia and sunflower seeds. "There are no hard and fast rules governing the use of ancient grains in snack foods, especially considering the wide variety of different types of chips, crackers and other snacks today," said Elizabeth Arndt, Ph.D., director of research and development for Ardent Mills, Denver. She said a multigrain blend of sorghum, quinoa, buckwheat and brown rice flours may be used to replace a portion of the flour in traditional wheat flour-based crackers or may be used as the entire flour base in gluten-free crackers. Factors influencing the use of ancient grains in snack chips and crackers are cost and availability. "The use of well-formulated multigrain blends is a strategy product developers can use to manage flavor, texture, 'processability' and cost of snacks made with ancient grains," Dr. Arndt said. She said each ancient grain carries its own flavor profile. Sorghum has a slightly sweet, mild flavor that pairs well with grains like corn and wheat that traditionally are used in snacks. Amaranth has been described as earthy with fresh corn husk notes. "The ancient grains also influence texture differently," Dr. Arndt said. "For example, whole millet and sorghum flours both impart a crunchiness compared to whole quinoa flour, which lends a softer, smoother bite." For bar, cereal and cluster applications, Glanbia Nutritionals supplies ChoiceQuinoa puffed, which provides a soft and crunchy texture and contains nine essential amino acids, and ChoiceSorghum popped, which offers a crunchy bite and popcornstyle appeal. Quinoa was cultivated 5,000 years ago in South America's Andes mountains, according to Glanbia Nutritionals, while sorghum was grown in Egypt more than 4,000 years ago. ChoiceAmaranth puffed and ChoiceAmaranth flakes are rich in iron, fiber, protein and lysine. The puffed form of the grain delivers a soft and crunchy texture. The flake format offers visual appeal and a hearty grain texture. Bay State Milling, Quincy, Mass., supplies rye, spelt, amaranth, millet, quinoa, sorghum and buckwheat, said Colleen Zammer, director of product marketing. All the ancient grains may work in June 17, 2014

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