Amanda Baltazar, Contributing Writer04.01.15
When General Mills started selling Cheerios + Ancient Grains in January, it was clear that a niche area of ingredients had reached the mainstream.
However, General Mills wasn’t the first big player to jump into this arena. Quaker’s Ancient Grains granola bars and Pepperidge Farm’s bread were already on the market.
Ancient grains—aptly named for their long history of traditional use—constitute a broad category that includes amaranth, farro, freekeh, spelt, barley, millet, teff and others. But what’s really helped catapult this category into the modern American family’s kitchen has been quinoa’s recent rise to stardom.
“Quinoa is gluten-free, it cooks quickly, it’s a source of complete protein, and protein seems to be always in vogue,” said Kelly Toups, program manager, The Whole Grains Council, Boston, MA. “It also has a great story behind it and people are more interested in where food come
However, General Mills wasn’t the first big player to jump into this arena. Quaker’s Ancient Grains granola bars and Pepperidge Farm’s bread were already on the market.
Ancient grains—aptly named for their long history of traditional use—constitute a broad category that includes amaranth, farro, freekeh, spelt, barley, millet, teff and others. But what’s really helped catapult this category into the modern American family’s kitchen has been quinoa’s recent rise to stardom.
“Quinoa is gluten-free, it cooks quickly, it’s a source of complete protein, and protein seems to be always in vogue,” said Kelly Toups, program manager, The Whole Grains Council, Boston, MA. “It also has a great story behind it and people are more interested in where food come
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