New Frontiers for Ancient Grains
Posted August 14, 2019 by Industry Article
Industry Article courtesy of Jeff Gelski at Food Business News
KANSAS CITY — Ancient grains are expanding beyond grain-based foods. They provide a unique texture to yogurt and may assist companies seeking to capitalize on interest in plant-based milk alternatives. No matter whether they are used in bars, baked foods or beverages, ancient grains like quinoa, millet, buckwheat, spelt and barley all bring formulation concerns and labeling benefits.
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