In 2021, trends toward health and plant-based foods are driving product developers to formulate a wave of new products with grains and seeds. According to Innova Market Insights, grain product launches had a 7% average annual growth rate in the period from 2014 to 2018. The company’s data show that the top market category for new global product launches with grains in 2018 was bakery (31%), followed by ready meals and side dishes (16%), snacks (10%), cereals (8%), and confectionery (6%).
Notably, seeds and grains are even making their way into the baby food category, lending an air of sophistication to purées with combos such as pumpkin-blueberry with ground chickpeas and mango with ginger, oat, and flaxseed. Meanwhile, chickpeas have been named “the new cauliflower.” The fiber- and protein-rich legume is being drafted for a variety of product types, from pasta to cereal and even baking flour. Chickpea flour is also rich in vitamins and minerals and has 25% fewer calories than refined wheat flour. It delivers a slight bean-and-nut flavor that is especially appealing when lightly toasted.