A formulation-friendly powder made from amaranth, buckwheat, millet, chia and quinoa, AncienTRIM is key to adding the protein, fiber and essential amino acids of ancient grains to soups, beverages, dairy alternatives, RTM products and more. 

Prepared Foods showcases new bakery products entering the foodservice marketplace in November 2018.

These naturally gluten-free ancient grains give the pizza a whole-grain taste and texture, plus a healthy boost of fiber, protein, calcium, vitamins and minerals.

Rice and corn, along with wheat, feeds the vast majority of the world's population. Therefore it's easy to assume that we've seen virtually every conceivable incarnation of foods and dishes that incorporate rice or corn.

Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.

Made with simple ingredients, each new variety is USDA certified organic and Non-GMO Project Verified with no artificial preservatives, colors or flavors, no high fructose corn syrup and 0g of trans fat.

Packaged Facts’ survey data published in Grain and Bakery Innovation: Culinary Trend Tracking Series, reveal that 80% of consumers are eating the same amounts of grain (58%) or have added more grain to their diets (22%) compared to five years ago.

"High-quality wheat flour is the foundation for strong, flavorful pizza dough, and additional grains can do so much more for pizzerias," says Chef Jason Gronlund, technical sales manager Foodservice, Ardent Mills. "Ancient and heirloom flours and unmilled grains can differentiate crusts, add texture to salads and inspire innovative ideas across pizzeria menus."

Introduced in 2011, NurturMe products for infants and toddlers, led by its Organic Quinoa Cereals, have changed the baby food category. Sold in over 9,000 stores nationwide, the products promote good digestive health; moreover, the company’s ancient grain-based cereals and snacks deliver a daily dose of probiotics. One serving delivers more immune boosting benefits than 10 cups of probiotic yogurt. 

Today's top chefs and developers have been demonstrating a renewed interest in using whole grains, especially "ancient" or "heritage" grains.