{"id":13479,"date":"2017-08-11T14:00:12","date_gmt":"2017-08-11T21:00:12","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13479"},"modified":"2017-08-11T14:00:12","modified_gmt":"2017-08-11T21:00:12","slug":"4-surprising-uses-for-alternative-grains","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/4-surprising-uses-for-alternative-grains\/","title":{"rendered":"4 Surprising Uses for Alternative Grains"},"content":{"rendered":"
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Alternative grains \u2013 grains that aren\u2019t the typical wheat \u2013 have found a new place on the American menu. It has taken a few decades for this to happen. In the mid-1960s, Food for Life produced and sold multigrain bread. They then branched into different types of bread made from a variety of multigrain and ancient grains.
\nExperts have been suggesting that the grains in one\u2019s diet should be mostly whole grains, but it took until the late 1980s for consumers to begin following this. Since that time, from 1989-1994, these types of bread comprised the fastest growing subsector of the United States\u2019 bakery industry.
\nOne mainstreams example is seen in the General Mills production of Cheerios filled with these ancient grains including quinoa, spelt, and kamut. This product was introduced in 2015.
\nBreads made from these grains are more nutritious and flavorful than the white bread made from enriched wheat flour. They also do not contain gluten. This taps into the growing gluten-avoidance market.
\nThere is an amazing range of these grains, and they are finding their way into foods in a variety of places including beverages, popped millet or amaranth, side and main dishes, and desserts. These are still areas ripe for growth.<\/p>\n

Key Takeaways:<\/p>\n