Culinology - June 2017 - 13

Up and comers like versatile millet and hearty farro are the latest
ancient grains to take off in menu and product applications

A

fter quinoa's popularity went mainstream in 2013 when the Food
and Agriculture Organization of the United Nations (FAO) declared
it to be the International Year of Quinoa, the concept of ancient grains
started to resonate with consumers. For chefs and product developers,
quinoa's rise marked the start of a culinary journey into a diverse world
of ingredients with superstar potential.
Most ancient grains - and seed-like, pseudo-cereals like quinoa
- have largely been ignored until recently by Western palates. This is
changing, and certain grains, like millet, farro, amaranth and teff, are
inching closer to mainstream menus and retail shelves now that chefs
have discovered how to leverage each grain's unique nutritional and culinary properties.
"As the culinary scene continues to evolve, we see ancient grains
as a trending ingredient," said Chef Bruce Bromberg of Blue Ribbon
Restaurants, New York. "They are so versatile and can be used in a variety of preparations - savory, sweet, sour, bitter, you name it."

by Donna Berry
editor@sosland.com

Flavor first
When it comes to cooking with ancient grains, nothing beats their flavor, according to Chef Michael Fiorelli of Love & Salt, an Italian-inspired
restaurant in Manhattan Beach, Calif. "It is the first thing that comes
into play when making a decision on what to use in any dish and whole
grains deliver that deep, soul-satisfying touch," he said.
"Since every ancient grain offers a unique taste and texture, they all
have a place in a variety of applications," said Mark Stavro, senior director of marketing, Bunge, St. Louis. "Some have an earthy or nutty flavor
and some contribute an enjoyable crunch. They can also be a great
way to incorporate natural colors into applications. Additionally, ancient
grains can be blended together or with other grains to increase color
and texture in the finished application."
With the wide spectrum of grain ingredients, product developers may
also tap ancient grains for their unique nutritional content.
"Ancient grains have remained unchanged by modern science and
breeding technologies," said Tara Froemming, marketing coordinator,
Healthy Food Ingredients, Fargo, N.D. "This often makes them a richer
source of nutrients than modern grains and a healthy alternative to other
whole grain counterparts."

Versatile millet
It is likely a matter of time before more ancient grains go mainstream.
One with potential is millet. Grown domestically, millet is a tiny, glutenfree, seed-like grain that is easy to digest. It has a bland, neutral flavor
and cooks like rice.
Blount Organic Ancient Grain Minestrone Soup features a hearty medley
of farro, quinoa and barley.
┬ęBlount Organic

JUNE 2017 | Culinology |

13



Table of Contents for the Digital Edition of Culinology - June 2017

PRESIDENT'S letter -- An evolving industry
EMERGING trends -- Trends driving growth in specialty food
EMERGING trends -- Tapping the power of pulses
INGREDIENT trends -- RISING STARS among ancient grains
LABELING trends -- Signs of the times
EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
MEMBER profile -- HITTING the mark
MEMBER profile -- A new voice in food
EXPERT voices -- INSIGHTS from Industry Trendsetters
INDUSTRYNEWS -- Positioned for the future
INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
INDUSTRYNEWS -- RCA announces new officers
INDUSTRYNEWS -- Culinology awards honor industry leaders
PETITS fours -- Burger BOOM
PETITS fours -- Trends driving a category in transition
PETITS fours -- Plant-based trending? Think again, says NPD
PETITS fours -- Global savory snack market ripe for growth
PETITS fours -- How Tyson Tastemakers is changing the game
NEWS bites
Culinology - June 2017 - 1
Culinology - June 2017 - 2
Culinology - June 2017 - 3
Culinology - June 2017 - PRESIDENT'S letter -- An evolving industry
Culinology - June 2017 - 5
Culinology - June 2017 - EMERGING trends -- Trends driving growth in specialty food
Culinology - June 2017 - 7
Culinology - June 2017 - 8
Culinology - June 2017 - 9
Culinology - June 2017 - EMERGING trends -- Tapping the power of pulses
Culinology - June 2017 - 11
Culinology - June 2017 - INGREDIENT trends -- RISING STARS among ancient grains
Culinology - June 2017 - 13
Culinology - June 2017 - 14
Culinology - June 2017 - 15
Culinology - June 2017 - 16
Culinology - June 2017 - 17
Culinology - June 2017 - 18
Culinology - June 2017 - LABELING trends -- Signs of the times
Culinology - June 2017 - 20
Culinology - June 2017 - 21
Culinology - June 2017 - 22
Culinology - June 2017 - 23
Culinology - June 2017 - 24
Culinology - June 2017 - EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
Culinology - June 2017 - MEMBER profile -- HITTING the mark
Culinology - June 2017 - 27
Culinology - June 2017 - MEMBER profile -- A new voice in food
Culinology - June 2017 - 29
Culinology - June 2017 - EXPERT voices -- INSIGHTS from Industry Trendsetters
Culinology - June 2017 - 31
Culinology - June 2017 - 32
Culinology - June 2017 - 33
Culinology - June 2017 - INDUSTRYNEWS -- Positioned for the future
Culinology - June 2017 - INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
Culinology - June 2017 - INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
Culinology - June 2017 - 37
Culinology - June 2017 - INDUSTRYNEWS -- RCA announces new officers
Culinology - June 2017 - 39
Culinology - June 2017 - INDUSTRYNEWS -- Culinology awards honor industry leaders
Culinology - June 2017 - 41
Culinology - June 2017 - 42
Culinology - June 2017 - 43
Culinology - June 2017 - PETITS fours -- Burger BOOM
Culinology - June 2017 - PETITS fours -- Plant-based trending? Think again, says NPD
Culinology - June 2017 - PETITS fours -- How Tyson Tastemakers is changing the game
Culinology - June 2017 - 47
Culinology - June 2017 - NEWS bites
Culinology - June 2017 - 49
Culinology - June 2017 - 50
Culinology - June 2017 - 51
Culinology - June 2017 - 52
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