Glanbia Nutritionals has launched “next generation” grain ingredients that feature the ancient grains chia, sorghum, amaranth and quinoa. The gluten-free, non-bioengineered and kosher ingredients may add protein and fiber to bar and bakery applications, according to Fitchburg-based Glanbia Nutritionals. They also are a source of whole grain, protein, antioxidants and omega-3 fatty acids.
The ancient grain ingredients are available in crunchy popped, puffed, flake and pre-gel varieties. The introduction comes after Glanbia Nutritionals officially opened a grain processing facility in Sioux Falls, S.D., in April.
“Our unique ancient grains bring the pedigree of quinoa, sorghum, amaranth and chia seeds to the modern world,” said Nicole Rees, business development manager for Glanbia Nutritionals. “Designed for 21st century food and beverage applications, our ancient grain ingredients offer clean label appeal to manufacturers and consumers alike. With the recent opening of our new food-grade next generation grain processing facility in Sioux Falls, S.D., we’re set to take ancient grains to the next level.”
Ancient grains are called so because ancient civilizations used them.
The use of chia seeds dates to 3,500 B.C., according to Glanbia Nutritionals. The company’s new super-finely milled BevGrad chia delivers smooth texture, good dispersibility and minimal visual impact in ready-to-drink and ready-to-mix beverages, according to Glanbia. BevGrad chia also has been shown to work in breakfast cereal, bars and baked goods. The ingredient is a source of alpha-linolenic acid (an omega-3 fatty acid), fiber, protein and minerals.
Quinoa was cultivated 5,000 years ago in the Andes mountains in South America. The company’s ChoiceQuinoa puffed ingredient offers a soft yet crunchy texture and contains all nine essential amino acids along with vitamins and minerals such as calcium. Potential applications are bars, cereal and clusters. SelectQuinoa pre-gel brings enhanced suspension to ready-to-mix and ready-to-drink beverages, and it helps to manage moisture in baked foods such as whole grain bread, tortillas and gluten-free applications.
Sorghum was grown in Egypt in 2,200 B.C. The company’s ChoiceSorghum popped ingredient offers a crunchy bite and popcorn-style appeal to such applications as bars, cereal and clusters. SelectSorghum pre-gel brings enhanced suspension to ready-to-mix and ready-to-drink beverages, and it helps to manage moisture in baked foods such as whole grain bread, tortillas and gluten-free applications.
ChoiceAmaranth puffed and ChoiceAmaranth flake ingredients are rich in iron, fiber, protein and lysine. They also contain more than 12 different vitamins and minerals. The puffed form of the grain delivers a soft yet crunchy texture, and the flake format offers visual appeal and a hearty grain texture.
