Ancient grains are being used in modern ways. Spelt, amaranth, teff, quinoa and faro are being used in bars, snacks, cooked risotto-style and more.
Grocery stores and fast casual chains such as Panera have been incorporating more artisanal breads into their product offerings. Panera offers spelt and amaranth in its sprouted whole grain loaf and “want to be the go-to place for whole grains, ancient grains and sprouted grains.” Some experts predict a drop in the gluten-free trend, but awareness of alternative grains in baked goods is higher than ever.
Side dishes featuring ancient grains accounted for 24% of new products launched since 2011, with prepared meals and meal centers accounting for just 3% of the total.
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Ancient grains such as sorghum, enkir, quinoa, amaranth, kamut and spelt are expected to make major inroads in craft brews. Gluten-free is a big driver of this trend as gluten sensitive beer lovers still want to enjoy a lager or ale with a friend.
Ancient grains are making some headway in the cereal market, but at this point not as well as other categories. While ancient grains increased 50% across most categories, their use increased 44% in the cereal market. This should improve as consumers look to incorporate more of these grains into their diets.
Prepared foods typically have a “bad-for-you”reputation, but by adding ancient grains manufacturers are satisfying consumers desire for health. Prepared meal salads are an area where ancient grains are sprouting.
Snacks and crackers are the perfect category for ancient grains, and as consumers seek indulgence along with healthy, it gives them the chance to have their cookie and eat it too. Cookie and cracker launches containing sprouted grains has increased ten times from 2009 to 2014 globally. In North America,1% of all cookie and cracker introductions contained sprouted ingredients, representing significant growth in one year’s time.
Quinoa and chia are the darlings of the ancient grain world, particularly in beverages. And of all the drinks introduced containing ancient grains since 2010, 55% have been launched since 2013. Notably, the U.S. has seen the most ancient grain beverages introduced in this category, representing over half of launches since 2010.
Let FONA’s market insight and research experts translate these trends into product category ideas for your brand. They can help you with concept and flavor pipeline development, ideation, consumer studies and white space analysis to pinpoint opportunities in the market. Our flavor and product development experts are also at your service to help meet the labeling and flavor profile needs for your products to capitalize on this consumer trend. We understand how to mesh the complexities of flavor with your brand development, technical requirements and regulatory needs to deliver a complete taste solution. From concept to manufacturing, we’re here every step of the way. Contact our Sales Service Department at 630.578.8600 to request a flavor sample or visit www.fona.com.