Ardent Mills, Denver, sampled cranberry orange muffins starring its Ultragrain flour. Orange juice and dried cranberries were other ingredients in the breakfast item.
Another Ardent Mills creation, the gremolata salad bowl featured individually quick frozen (I.Q.F.) purple barley, I.Q.F. spelt and I.Q.F. white Sonora. Minced garlic, basil, lemon juice, cracked black pepper and crushed red pepper were some of the non-grain ingredients.
Nerone Italian black rice combined with acai berry puree, sliced bananas, blueberries, whole milk vanilla yogurt, honey and shredded coconut in the thick shake created by InHarvest, Bemidji, Minn.
Bob’s Red Mill, Milwaukie, Ore., sampled a lemon mint freekeh salad featuring cracked freekeh as the whole grain. Other ingredients were parsley, mint, lemon juice, pine nuts, ground black pepper, garbanzo beans, tomatoes and red bell peppers.
Everspring Farms, Seaforth, Ont., combined four ingredients to create an organic sprouted muffin mix: the muffin mix, pumpkin puree, one egg and melted, unsalted butter.
Oats, puffed brown rice, red quinoa and white quinoa all mixed together in a crunchy granola from InHarvest.
Whole grain oats appear first on the ingredient list for the new variety of Cheerios from General Mills, Inc., Minneapolis. The cereal contains maple syrup.
SEATTLE — Innovations available for sampling at the Whole Grains Council Conference held Nov. 4-6 in Seattle featured wheat, barley, oats, quinoa and other ancient grains. The items ranged from granola to muffins to desserts.
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Sweet holiday treats are back on shelves.
With October over, holiday-inspired items are officially making their return to menus.