Bakers see bright future for ancient grains

Many trends defining food in 2018 harken back to days gone by rather than conjure up visions of futuristic foods. Consumers seem to be pushing for a return to simpler, cleaner, more traditional and even “ancient” ingredients.

Grains like teff, einkorn, amaranth, millet or spelt may sound rather exotic to the average baked foods shopper, but these ancient grains exude a return to perceived wholesome, unprocessed foods. Rachel Cheatham, PhD, founder and chief executive officer of Foodscape Group and adjunct assistant professor of food marketing and communications at Tufts University, said the trend is supported by health-seeking consumers who increasingly value carbohydrate quality while seeking both variety and novelty.

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