Baking & Snack - October 2022 - 49

Alternative Grains, New Solutions
Grain
Application
Amaranth
Buckwheat
Quinoa
Sorghum
Chia
Pulses and Beans
Chickpea
Lentils
(red and green)
bakery, side dishes, snacks (popping),
pasta
bakery, side dishes, snacks (popping),
pasta
side dishes, salads, meat analogs,
bakery, pasta, snacks
bakery, side dishes, snacks, alcoholic
drinks, pasta
side dishes, snacks, bakery
Application
bakery, pasta, side dishes, snacks, egg
replacers, meat analogs, dairy analogs
bakery, pasta, meat analogs, side
dishes, snacks
projects a 9.8% annual growth rate
through 2030, spurred by consumers
who must follow a gluten-free diet
because of allergies and sensitivities
and by others who want to eliminate
or reduce gluten in an overall quest to
meet personal nutrition goals.
As with other products perceived
by consumers as good-for-you or
better-for-you, gluten-free food and
beverages must meet the all-important
taste threshold. Today's discerning
consumers want - and are coming to
expect - nutrition, taste and variety.
Manufacturers can take advantage of
opportunities to off er good-tasting, highperforming
gluten-free portfolios across
several food and beverage categories.
" The demand for gluten-free choices
is expected to keep growing over the
next fi ve to 10 years.
That's why we've made recent,
signifi cant investments to increase our
gluten-free capabilities in alternative
grains, pulses, and gluten-free milling
for our customers who are serving this
growing segment, " reports White.
Ingredients for Gluten-Free
Success: Ancient Grains
To deliver products that allow consumers
to follow personal gluten-free eating plans
without sacrifi cing taste and with the
benefi t of enhanced nutrition, manufacturers
can utilize proven ingredients that off er
Nutritional Highlights
good source of fi ber and iron
good source of fi ber, ribofl avin, niacin
excellent source of folate, good source of
fi ber, thiamine, ribofl avin, iron
good source of fi ber, thiamine, niacin
naturally occurring sources of omega-3
fatty acids, high in fi ber
Nutritional Highlights
excellent source of folate, good source of
fi ber and thiamine
good source of fi ber, low in fat
functionality, versatility, and the important
gluten-free profi le.
Alternative grains including amaranth,
buckwheat, millet, quinoa, chia and
sorghum are among those proven
ingredient solutions. Inherently glutenfree,
these ancient grains add taste and
texture to any broad-based gluten-free
product, ranging from gluten-free breads
to gluten-free bars, and off er a range of
important nutrients.
The demand for
gluten-free choices
is expected to keep
growing over the next
fi ve to 10 years.
Better Blends
for Gluten-Free
Convenient blends, including
Ardent Mills' Gluten-Free 1:1 All-Purpose
Flour Blend, Gluten-Free Pizza Flour
Blend and gluten-free ancient grain fl our
and seed blends, allow manufacturers to
produce delicious, gluten-free foods that
can be swapped in for traditional fl our.
Ardent Mills also off ers custom blends
based on a manufacturer's particular
needs.
A Trusted Partner
Consumers' holistic mindset
includes how products are sourced
and produced. Ardent Mills provides
transparency from field to fork,
collaborating with partner growers for
with a secure, reliable supply chain and
best-in-class resources.
Ardent Mills
Learn more and
request a sample
(888) 680-0013
info@ardentmills.com
Baking & Snack - October 2022

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