Ancient grains. Consumption and milling trends
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2019 November |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | Economics & commerce > Feeding the World |
| Tags | |
| Scope & content | By Peter Marriott, Area Sales Manager, Henry Simon Ancient grains have been feeding the public since the beginning of civilisation. However, they were largely ignored by Western countries, where selectively-refined grains provide an economic advantage. That’s changing nowadays; grains like quinoa, amaranth, farro, and spelt are growing in popularity with today’s consumers because of their perceived health benefits, according to a new report from The NPD Research Group. In an interview with Cali Amos, of Health Focus International, reports that half of consumers are interested in ancient grains, and “nearly 40 percent saying they use ancient grains at least once a week.”… Read more. |
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