Ancient grains - Not all about quinoa

Ancient grains - Not all about quinoa

Don’t miss out on this exclusive discount. Purchase Food Formulation Trends: Ancient Grains and Sprouted Ingredients before January 15, 2016 and save 5% using promo code PFGRAINS15.

Two ingredients no trendy restaurant would dare leave off the menu these days are kale and quinoa. Although some recent media reports suggest that quinoa fatigue has started to set in and another ancient grain is about to steal the show, quinoa fans need not despair. The sustained appeal of quinoa, and ancient grai...


Research director D. Sprinkle to present July 10 on consumer trends, health & wellness food drivers

Research director D. Sprinkle to present July 10 on consumer trends, health & wellness food drivers

Interested in learning more about health and wellness food drivers, including consumer demand for grains? Be sure to purchase your copy of the upcoming Packaged Facts report, Food Formulation Trends: Ancient Grains and Sprouted Grains (August 2015).

Packaged Facts research director David Sprinkle will be among the expert presenters at the “Innovation with Healthier Oils & Grains: Solutions to Meet Changing Policies and Demands” course hosted by the Institute of Food Technologists (IFT) on July...


Continued opportunities with quinoa abound in the food industry

Continued opportunities with quinoa abound in the food industry

Quinoa, an ancient seed that’s neither a grain nor a grass, has been in the spotlight thanks to dietary trends in the U.S. and globally, with the United Nations declaring 2013 the “International Year of Quinoa.” The mostly South American grown pseudo-cereal grain has been a favorite of consumers looking for gluten-free options at home and in restaurants. Quinoa is a good alternative to rice in dishes like pilafs or, for gluten-free formulation of baked goods, it can replace wheat, barley and rye...