Food Business News - May 17, 2016 - (Page 39)

Ingredient Innovations Ancient grains rising in product development Consider adding texture, flavor and nutrition to cereal, yogurt or pizza crust merican consumers increasingly are waking up to ancient grains, which is evident from recent product launches from Quaker Oats and The Kellogg Co. Beside breakfast items, product developers are focusing on incorporating ancient grains like quinoa and amaranth into yogurt, bars, shakes and pizza crust as well. Research from the Mintel Global New Products Database gives credence to ancient grain developments. The global number of food and drink product launches containing chia A May 17, 2016 increased 70% between 2014 and 2015 while the percentage increases were 31% for teff and 27% for quinoa. Forty-one per cent of U.S. consumers have eaten ancient grain-based cereals. "Flavorful and nutrient-dense ancient grains have begun to change the negative perception of some carbohydrates by leveraging their nutritional profile and rich heritage," said Stephanie Mattucci, global food science analyst at Mintel. "Ancient grains offer an alternative to wheat but also come bundled with functional and nutritional components, and provide new flavors and textures. They are a great way for free-from products to talk about health." Quaker Oats, a subsidiary of PepsiCo, Inc., Purchase, N.Y., in April introduced two breakfast items with ancient grains. Quaker SuperGrains Instant Hot Cereal features a blend of oats, barley, rye, flax and quinoa. Quaker Real Medleys SuperGrains Granola comes with oats, wheat, flaxseed, quinoa, sunflower seeds, amaranth and barley. "As ancient grains' presence has rapidly grown in the marketplace, we've seen an influx of cereals launching that contain ancient grains," said Brian Anderson, Ph.D., vice-president of marketing and innovation for Bunge North America, St. Louis. "We offer many different functional formats of ancient grains, but puffed varieties are an extremely popular option for cereals. A cereal puff application provides a lighter texture and crisp surface - sensory attributes that people seek in their cereals - while providing the health halo that surrounds ancient grains. It can also bring out a nutty, earthier flavor that consumers are seeking from grains." Ready-to-eat cold cereal may use a marketing and nutritional boost. "Sales of cold cereal are not as robust as they were historically, and companies are in need of innovation and differentiation," said Zack Sanders, director of marketing for Ardent Mills, Denver. "Quinoa, spelt, amaranth or khorasan wheat are a few examples of ancient grains that are growing in popularity. Quinoa is one of the most used ancient grains in cereal due to its broad popularity." For another breakfast innovation, The Kellogg Co., Battle Creek, Mich., in May launched Special K Crustless Quiches. They are available in three varieties: uncured ham, cheese, quinoa and peppers; sausage, quinoa, peppers, mozzarella and asiago; and portabella, quinoa, Parmesan and kale. Special K Multigrain Crackers with Quinoa, another product launch, come in the two flavors of sea salt original and Parmesan sesame. Ardent Mills demonstrated how ancient grains may function in pizza dough during the 2016 International Pizza Expo held March 27-30 in Las Vegas. The company sampled a rye FOODBUSINESS NEWS ® 39

Table of Contents for the Digital Edition of Food Business News - May 17, 2016

Food Business News - May 17, 2016
Dean Foods diversifying with Friendly’s acquisition
Nutrition point of reference
Dairy Business News - Hydrocolloids – It’s all about the gel
Table of Contents
Web Contents
Editorial - Investors view food production as ripe for disruption
F.D.A. adjusts course on ‘healthy’ labeling
Doug Gillespie to lead Harvest Hill Beverage Co.
Bunge launches non-G.M.O. corn product line
JAB to acquire Krispy Kreme for $1.35 billion
CAVU Venture Partners: Building and creating winners
Hain Celestial begins restructuring effort
Hain learns tough lesson with tea revamp
Pilgrim’s Pride to enter organic chicken category
Green Giant brings giant boost to B&G Foods
Cott making leadership changes in North America and U.K.
Market Insight - Where’s the sugar?
Ingredient Trends - Flavor innovation energizes sports nutrition category
Ingredient Innovations - Ancient grains rising in product development
New Food Products
Ingredient Market Trends - U.S.D.A. issues unexpectedly bullish outlook for soybeans
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - May 17, 2016