Company: Honeyville Inc., Brigham City, UT


Ingredient Snapshot: Honeyville introduced two ancient grain flours—spelt and Kamut wheat (shown)—at the SupplySide West Expo in Las Vegas. Neither the spelt nor Kamut wheat has been altered or hybridized like modern wheat, according to the company. In addition, the spelt flour has a protein content of at least 10 percent and a moisture level less than 13 percent, making it a substitute for wheat flour in bakery and food product development. Kamut wheat is higher in protein and many minerals, including selenium, than modern wheat varieties, says Honeyville. It also has higher percentages of lipids. Both flours can be customized, blended and ground to meet customers’ specifications.