Ancient grains and seeds such as barley, buckwheat, quinoa, chia, sorghum, millet and spelt have the potential to move beyond grain-based items and become innovative and nutritional ingredients in a wide range of foods and beverages, according to Food Business News.
Some prospective uses are yogurt toppings or mix-ins, protein bars, baked goods and plant-based beverages. Grains and seeds not only supply an appealing crunch, but they pack a nutritional impact with fiber, proteins and minerals that complement dairy products, Vanessa Brovelli, senior manager of product development for Bay State Milling, told Food Business News.
New uses for ancient grains: Yogurt mix-ins, milks and performance snacks
