Ancient Grains for a Gluten-Free Generation from Glanbia Nutritionals

Global ingredients provider Glanbia Nutritionals brings new technology to ancient grains with the launch of next generation grain ingredients, featuring naturally gluten-free chia, sorghum, amaranth and quinoa.

Glanbia’s speciality grain portfolio harnesses their long-recognised nutritional benefits to bring protein and fibre to bar and bakery applications.

European Baker, May/June issue will feature insights on Glanbia’s grain varieties, available in crunchy popped, puffed and flake versions.

Meeting consumer demand for natural and free-from products, Glanbia’s new grain ingredients are gluten-free, Kosher and non-GMO. 

The new super-finely milled BevGrad^® Chia brings this superseed up to date, expanding its applications and appealing to a modern audience. 

The ChoiceQuinoa™ Puffed offers a unique soft yet crunchy texture and is rich in vitamins and minerals such as calcium. 

In addition, the whole grain ChoiceSorghum™ Popped ingredient brings sorghum to the modern world. 

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Jamila Bouanda, sales manager Europe, Glanbia Nutritionals, comments, “Our unique ancient grains bring the pedigree of quinoa, sorghum, amaranth and chia seeds to the modern world. Designed for 21^st century food and beverage applications, our ancient grain ingredients offer clean label appeal to manufacturers and consumers alike. With one per cent of the European population diagnosed as gluten-intolerant and 20 per cent of the population choosing a gluten-free diet, ancient grains are the obvious choice for healthy eating innovation.”

Read the full story in the May/June issue of European Baker.

Photo credit: http://chiaseedspot.com/