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Reinvigorated first by the gluten-free revolution of the last decade, ancient grains like quinoa, chia, amaranth, kamut, millet and others have shown serious staying power thanks to their versatility, clean label attributes and sustainable stories. From breads and baked goods to dairy replacements and baby food, these grains are showcasing their versatility in myriad formats. As consumers continue to view food as “medicine,” it’s time for brands to truly go with the grain.
August 31, 2020
Takeaways for Your Business:
Sales of bread and baked goods made with ancient or whole grains rose 7.4% in the last year.
Including ancient and whole grains is a growth opportunity for categories across the board.
Oats, brown rice and quinoa are seeing increased utilization in meat and dairy alternatives.
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