The Versatility and Appeal of Healthy Grains

Grains not only taste good, but they add texture to food products and are appealing to consumers looking for healthier food options. Gluten-free, organic, and non-GM options continue to gain popularity and will be a focus for exhibitors at SHIFT20.

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By Margaret Malochleb

Grains not only taste good, but they add texture to food products and are appealing to consumers looking for healthier food options. Gluten-free, organic, and non-GM options continue to gain popularity and will be a focus for exhibitors at SHIFT20.

Avena
oatsAmong the products Avena Foods will be showcasing at SHIFT20 are its Purity Protocol-certified gluten-free oats, which are sustainably grown and harvested from pedigreed non-GM seed.

Naturally high in dietary fiber, the oat ingredients include 4% soluble beta-glucan and have a low glycemic index. They are a good source of protein, B vitamins, and vitamin A, as well as minerals such as iron, calcium, manganese, thiamin, phosphorus, magnesium, and zinc. All oat ingredients can be traced back to the farmer and field and are suitable for a variety of applications, including baking, bars, cereals, beverages, and nutraceuticals. Free of labeled allergens, the Purity Protocol gluten-free oat ingredients are available in conventional or certified organic versions and have an 18-month shelf-life when stored under ambient conditions.

Riviana Foods
rice varietiesAs a leading supplier of rice, grain, and pasta ingredients, Riviana Foods will be highlighting its conventional and organic lines of IQF rice at SHIFT20.

After cooking, all of Riviana Foods’ IQF rice products are individually quick frozen. Free of preservatives, synthetic colors, and additives, the offerings include wild, available in a variety of grades and blends and suitable for adding texture to casseroles, soups, and other applications; arborio, a short grain variety with a mild flavor that works well in risotto; white and brown long grain, which features a nutty aroma that complements healthy dishes such as salads; jasmine, which has a soft, clingy texture; and basmati, a long grain variety with a sweet flavor.

Ardent Mills
quinoaArdent Mills offers a broad range of traditional and organic flours, whole grains, customized blends, and innovative specialty products to provide food companies and foodservice operators with “next” grains and unique, plant-based ingredients.

In addition to featuring the Net Carb Application Mix, which was created for manufacturers making a low net or zero net carb product, Ardent Mills will host a live event—“Quinoa. Ancient Grain. Big Future.”—that will take place on Monday, July 13, from 2:30 p.m. to 3 p.m. CT.  Participants will hear from Sergio Núñez De Arco, dubbed “The King of Quinoa” by Time, Laurie Scanlin, a principal inventor of a U.S. patent on quinoa ingredients, and Kathy Lewis, a Certified Food Scientist and Registered Dietitian Nutritionist. The session will reveal three surprising truths about quinoa and cover unexpected new applications. To attend, visit ardentmills.mediacdt.com.


Information from hundreds of SHIFT20 exhibitors will be available for six months following the conclusion of the live virtual event.

Margaret Malochleb is associate editor of Food Technology magazine.

Kelly Hensel

Senior Digital Editor, IFT

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