Ingredient Report – From Ancient Grains and Pseudocereals to Modern Flour

Our new series of whitepapers, delving into bakery ingredients know-how, is developed in cooperation with industry experts, research companies and based on high-end sources of market analysis data.

Debuting our new “Ingredients” series, this whitepaper focuses on ancient grains, bringing insights from Jamila Bouanda, sales manager EMEA, Glanbia Nutritionals, and Michael Gusko, managing director of GoodMills Innovation. This is the first part of two presenting the science and practical expertise related to the ancient grains trend.

Reasons for ancient grains’ soaring popularity include their ability to satisfy all market demands (production and consumer-wise), offering significant health benefits, functionality, application versatility and positions in specialist markets, such as gluten-free and vegetarian diets.

In addition to offering a higher amount of nutrients and protein than other grains, ancient grains deliver a flavorsome taste profile and can be added to a variety of meals.

Ancient grains and pseudocereals have been in the frontline as ingredient for baked good in the latest years. Consumers demand these types of grains; even they are used as main flour or as addition, because of their health claims and their reduced gluten content. To meet consumers demand, some companies have developed new wheat varieties, using the genomes of ancient grains, and correlating the benefits of these breeds with the requirements of the modern processing of baked goods. This new whitepaper was created to bring together this information to our readership.


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