Culinology - June 2017 - 16

INGREDIENT trends

minestrone refrigerated soup for retail. The organic vegan soup features vegetables along
with barley, farro and quinoa.

Amaranth and teff

Farro is featured alongside
ribboned zucchini and lupini
beans in the Live Med Salad
at Zoes Kitchen.
©Zoës Kitchen

of the grain's low-gluten content, it is often favored by those
who cannot tolerate wheat.
However, because of the lowgluten content, the grain is not typically used in bread production. It contains
about 40% more protein and 15% less starch
than commercial wheat, and is abundant in B
vitamins and trace minerals, including iron. It
has a nut-like flavor with a hint of sweetness,
making it very versatile.
"Farro is a great introductory ancient grain
because of its mild flavor profile," Ms. Speck
said. "It's an easy add-in to soup. It adds flavor, texture and nutrition."
Chef Fiorelli concurred. "Farro is great. You
can cook it or mill it," he said. "I love the idea
that I can eat something whole or turn it into
a flour to make a super-satisfying dessert,
pasta or flatbread."

"Farro is easy to make
ahead of time, making it
perfect for food service."
Robin Asbell, chef and author of "The whole grain promise"
He is currently featuring ancient grains in
several dishes, including the Freekehlicious
Salad. It is made with five grains (freekeh,
red quinoa, farro, fregola and black rice), five
herbs (rosemary, sage, parsley, mint and basil),
shaved radish, black currants and toasted hazelnuts. There's also Rabbit Porchetta, which
is served atop a bed of black rice and farro.
Within the past year, Blount Fine Foods,
Fall River, Mass., introduced an ancient grain

16 |

Culinology | JUNE 2017

Amaranth and teff are two additional rising stars in the world of ancient grains. Both
cook in a similar fashion to porridge. They are
increasingly used in hot cereal and polentastyle dishes.
Teff is a gluten-free grain best known
for being high in calcium and fiber. It has a
sweet, nutty, molasses-like flavor.
"Teff has a beautiful aroma with hints of
coconut and cocoa," Ms. Speck said.
Amaranth, technically a seed, also has a
nutty flavor but is earthier with spicy, peppery
notes. The raw, toasted seeds of both may
be sprinkled into breads, muffins and other
baked goods.
Earnest Eats, Solana Beach, Calif., offers
a Hot & Fit Superfood Cereal. The hot cereal
blends amaranth and quinoa with oats, to
provide more protein, fiber, flavor and texture
than oats alone.
"Uncooked amaranth is added as an inclusion for visual appeal, texture and nutrition
to bars, chips, tortillas, bread and multigrain
side dishes," Ms. Brovelli said. "Amaranth's
flavor profile is somewhat changed through
sprouting. Sprouted amaranth is an option for
product developers for less bitterness and a
more balanced flavor profile."
When amaranth cooks it has a sticky, gelatinous texture, which lends itself to function
as a thickener in such viscous foods as soups
and sauces. Its peppery profile adds flavor
dimension.
"Soups are probably one of the easiest
culinary applications for ancient grains,"
said Nicholas Ahrens, product applications
technologist and chef at Bay State Milling.
"Sprouted amaranth and quinoa pair perfectly
with a Latin posole. Ancient grains can be
toasted prior to being added into the soup to
bring out an extra nutty flavor.
"Rice side dishes are easily converted to
flavorful and nutritious pilafs by the simple
addition of an ancient grain blend."
Flatbreads and pizza crusts make sense
for ancient grains, too. Smart Flour Foods,
Austin, Texas, a manufacturer of ancient-grain
based frozen pizzas, is introducing frozen
Snack Bites, which are made with the com-



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
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com