Baked goods and snack foods made with whole grains and ancient grains, such as amaranth, oats, quinoa and spelt, used to be sold primarily in specialty natural and organic food stores, healthfood stores and in mom-and-pop stores catering to local ethnic groups. Now, products containing such grains are starting to appear more readily in bakery departments and bread aisles throughout the United States.
Why? Because consumer demand for better-for-you products is growing and Americans are more health-conscious—by choice or necessity. Thus, they’re more selective of the foods they buy. Federal dietary guidelines, informational websites and other readily accessible resources are helping educate people more about nutritional needs.