Ingredients |
Processing |
Packaging |
Market Trends |
Regulatory |
Interview |
Food Safety |
Instrumentation |
Great Grains
BY NATASHA TELLES, RESEARCH ANALYST, FROST & SULLIVAN
With their clean label nature and history, these ‘ancient grains’ are appealing more to health-conscious consumers.
1 July 2009
Email This | 
Printer Friendly
The trend towards natural food ingredients has not only introduced the global consumer to a diet packed with new basic and functional ingredients, but has also revived interest in some long-forgotten cereals in the ‘ancient grain’ category. Although they may seem unfamiliar today, this category comprises of grains such as quinoa, teff and amaranth, ingredients that are enjoying newfound appeal in Europe. These grains increases diversity in food offerings, as some 15 cereal crops are grown as staple food ingredients globally for human and animal feed.
These grains are known to be a wholesome source of protein, vitamins, iron and dietary fiber. They can be widely used as common food ingredients in diets of nationalities from different cultures such as Asia and Africa. They are also easily processed and relatively economical, as there is less demand for them globally.
These highly nutritious grains and their ethnic appeal have enticed consumers to constantly be on the look-out for healthier alternatives to rice and wheat, particularly with the increased occurrence of food allergies and intolerances. Positive recommendations by popular dieticians such as Gillian McKeith have also been a key factor in driving the popularity of these grains to European consumers.
Ancient grains’ and their ethnic appeal have enticed consumers to constantly be on the look-out for healthier alternatives to rice and wheat, particularly with the increased occurrence of food allergies and intolerances.
Grain profile
Amaranth was historically known as a staple grain of the Aztec population, while quinoa was symbolic within the Inca civilisation. With the advent of colonisation in the Americas and the industrial revolution, these ingredients were consigned to anonymity over a 500 year period. From 2003 to 2008, the rise of the ‘health and wellness’ trend has caused the rediscovery of these highly nutritious grains.
• Amaranth
Amaranth is an ancient grain belonging to the genus Amaranthus, and is native to Asia and America. The grain adapts easily to tropical climates and it is easy to cultivate. It is nutritious, containing large amounts of essential amino acids such as lysine. Amaranthus spp. is reported to have a 30% higher protein value than pasta, rice, wheat, oats and rye.
A 40-month long Amaranth future food project was set up in 2006 that included 11 participants located in three European countries and three Latin American countries. The project aimed to focus on developing amaranth as a health-promoting food and an income source for rural tropical nations.
Products containing amaranth are now easily available in health food stores in the EU. In 2006, ingredients group Zeelandia introduced an amaranth-based functional bread mix in Germany. The cosmetic sector is also cashing in on this sector, with cosmetics company Schwarzkopf introducing a new amaranth oil-based hair cosmetic production line, known as SEAH.
• Quinoa
Quinoa is a South American grain that was considered sacred by the Inca civilisation and is referred to as the ‘mother of all grains’. Scorned for centuries as heathen food, quinoa regained its popularity due to its nutritional content. The grain is found to be rich in protein, as the amino acid composition is very close to that of ideal protein. A fine source of dietary fiber and essential minerals, it is gluten-free and thus it is easier to digest.
Quinoa’s popularity has resulted in its consideration as a food source in NASA's Controlled Ecological Life Support System. With its amino acid composition, the grain is also gaining popularity as a meat analogue for vegetarian foods. In 2003, UK-based Anglesey introduced a chilled quinoa meat substitute called Quinova. This was then followed by the Israeli company Sogloweks, who introduced quinoa-based patties in 2007.
• Teff
Native to Ethiopia, Teff (taf) is commonly known as ‘love grass’. It is an important African food grain as it has a highly nutritive profi le. The grain is small and hardy, allowing a single handful of the grains to sow an entire field. The grain contains high concentrations of proteins, amino acids and essential minerals. It is also gluten-free, making it a suitable alternative for wheat. In the Netherlands, the grain has gained significant popularity as a gluten substitute and in 2007, Sporteff, a local start-up company, began to manufacture teff-based foods targeted towards athletes.
Chart 1: Nutritional profiles of some of the key ancient grains.
The potential for 'ancient grains' is promising with their introduction into various new application sectors such as the baked foods sector.
Conclusion
With their clean label nature and history, these ‘ancient grains’ are appealing more to health-conscious consumers. The potential for these grains is promising with their introduction into various new application sectors such as the baked foods sector, where these grains are used in breads and rolls, pastas, tortillas, pizzas and snack bars. The sector catering to ancient grains is already a promising niche, helping to drive profits in the whole grain market, where Europe is the second largest market accounting for close to 27% of this market.
www.frost.com
Del.icio.us | 
Facebook |
