Milling & Baking News - January 31, 2017 - 23

Food Ingredient Solutions

More routes
for whole
grain growth
Ancient grains, heirloom wheat varieties and
popcorn may provide ingredient inspiration
LOST MOUNTAIN STUDIO/SHUTTERSTOCK.COM

ooking back, the whole grain
category has grown considerably for more than a decade.
Looking ahead, food companies
might find more success by looking back - to older raw material
sources. Ingredients suppliers are
promoting ancient grains and heirloom wheat varieties. Popcorn, a
long-standing whole grain snack,
also may serve as an ingredient inspiration in whole grain product introductions.
The rise of the whole grain category dates to about 2005. Around
that time the Dietary Guidelines
for Americans began urging more
strongly greater whole grain foods
intake, and the Whole Grains Council, Boston, launched the Whole
Grain Stamp as a way to promote
whole grain levels in products in
the United States. Now, that stamp
is found on more than 11,000 products in 55 countries.
The annual International Food
Information Council Foundation's
food and health surveys show
steady consumer interest in whole
grains. The 2016 survey found 59%
of respondents said they were trying to consume whole grains, which
was up from 56% in 2015 and 53%
in 2014.
"Consumers are looking for ingredients that are recognizable and that
they can feel good about," said Gerrie Bouchard, director of marketing
for Archer Daniels Midland Co.,
Chicago. "They are also looking for
ingredients that provide multiple
benefits, and grains are a great way
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to deliver on that. Whole grains offer 'real food' credentials along with
important nutrients they provide -
fiber, protein and minerals."
Restaurants are introducing people to whole grains in the form of
ancient grains, which draw their
name from the fact ancient civilizations ate them. The "What's Hot
2017 Culinary Forecast" from the
National Restaurant Association,
Washington, listed ancient grains as
the hottest trend among all pasta and
grains. The survey of nearly 1,300
professional chefs, all members of
the American Culinary Federation,
found 62% of respondents considered ancient grains a hot trend.
Following ancient grains among
all pasta and grains were non-wheat
noodles/pasta and farro, another
ancient grain. The survey showed
48% of respondents considered farro a hot trend.
Quinoa leading the way
The ancient grain quinoa penetrated, or was found, on 8.8% of
all menus that market research company Datassential covered in its MenuTrends service in 2016. Farro was
found on 3%.
"Quinoa has helped elevate the
popularity of other grains such as
amaranth, buckwheat, chia, millet, sorghum, hemp and teff," Ms.
Bouchard said.
Several ingredient suppliers mention teff as a potential break-out ingredient in 2017.
Teff and rye both could have big
years, said Katie Harris, product

Unlike most grains, teff lacks raw grain
taste and bitterness and comes with a
nutty, toasted flavor profile.

development specialist for Bay State
Milling Co., Quincy, Mass. Teff has
gained in popularity because of its
micronutrient content, including
high amounts of calcium, iron and
magnesium, she said. It offers a
well-rounded flavor profile.
"Unlike most grains, it lacks raw
grain taste and bitterness, making it
appealing to consumers because it
has a nutty, toasted flavor profile,"
Ms. Harris said.
The flavor profile allows teff to
work well in sweet goods. It also
may boost flavor and nutrition in
dark bread like pumpernickel.
"Obtaining a desirable flavor in
gluten-free products can be challenging, but teff can deliver flavor to these
applications," she said. "In its whole
grain format, teff is also a small grain
that is easy and quick to cook, making it a great inclusion for a porridge,
side dish or topping to baked goods."
Rye also has a desirable flavor
profile along with high fiber content, she said. It may be the main
ingredient in both commercial and
artisanal bread. A nutty flavor profile makes rye a good fit for sweet
goods, and rye may boost the fiber
content of a porridge or a side dish.
"Rye has less gluten-forming proteins than wheat, which can make it
challenging for some manufacturers to work with," Ms. Harris said.
"However, many bakers embrace
Milling & Baking News XJanuary 31, 2017 / 23

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Milling & Baking News - January 31, 2017

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