Ancient grains. Consumption and milling trends

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2019 November

    Medium Digital

    Economics & commerce > Feeding the World
    Cereal processes > Flour milling


    Scope & contentBy 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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