Healthy Ancient Grain Phenomenon Keeps Growing

A market research report finds that one-fifth of American adults have purchased menu items or grocery foods containing whole grains, including whole wheat and brown rice, but also ancient grains, because they believe they are more healthful. Quinoa is the most popular of the ancient grains, appearing more frequently than others on restaurant menus and in new food product announcements. But more readily sourced and generally cheaper ancient grains, such as sorghum and barley, are increasingly replacing conventional oats, corn or rice in grain-based products. An advantage for producers is ability to claim gluten-free, non-GMO and vegan in products using ancient grains.