Back to basics
Offering a “modern take on ancient grains,” Western Foods, Woodland, Calif., demonstrated the versatility of quinoa, sorghum, millet, amaranth, and market newcomer kaniwa in gluten-free formulations. Colin Garner, retail sales manager, said ancient grains continue to gain traction in bakery foods and snacks, as well as recent interest for use in batters, breadings and bread.
Today’s consumers are seeking a complex combination of familiar, identifiable ingredients, said Jeffrey Stopa, research chef and senior scientist at ADM Wild Flavors & Specialty Ingredients, a division of Archer Daniels Midland Co., Chicago.
“We also see a return to using classic techniques in cooking and traditional home cooking methods,” he added. “Braising is back.”