Ancient meets modern

Related tags Nutrition Cereal Glanbia

Gluten-free ancient grains
Gluten-free ancient grains
A range of ancient gluten-free grains have been led into the 21st century by ingredients firm Glanbia Nutritionals (GN), to cash in on the growing free-from trend.

Chia, sorghum, amaranth and quinoa have all been enhanced by GN to allow manufacturers to use them to bring protein and fibre to bar and bakery applications.

Available in crunchy, popped, puffed and flake varieties, the new grains optimise texture and enhance flavour for healthy and convenient eating, says Glanbia. As well as being gluten-free, the new grains are also kosher and non-genetically modified.

Unique ancient grains

“Our unique ancient grains bring the pedigree of quinoa, sorghum, amaranth and chia seeds to the modern world,”​ says Jamila Bouanda, GN’s sales manager for Europe.

“With 1% of the European population diagnosed as gluten-intolerant and 20% of the population choosing a gluten-free diet, ancient grains are the obvious choice for healthy eating innovation.”

Glanbia’s BevGradChia has a smooth texture, good dispersibility and minimal visual impact, allowing it to be used in ready-to-drink and ready-to-mix beverages, Bouanda says. It can also be used in breakfast bars and cereals and is a good source of fibre and protein.

Fibre, protein and natural minerals

Chia has been cultivated since 3,500BC and is a source of fibre, protein and natural minerals.

GN’s ChoiceQuinoa is puffed to offer a soft and crunchy texture. It is also rich in vitamins, minerals and calcium. The grain has been cultivated in South America for over 5,000 years and contains all nine essential amino acids.

The company has also popped the grain sorghum, which has been grown in Egypt since 2,200 BC. ChoiceSorghum offers a crunchy bite to popcorn-style foods, baked goods and cereals, she added.

Related topics NPD Bakery Proteins, non-dairy

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