Grain diversity has grown into a topic of great interest in the wake of significant gluten-free and other snack and baked goods innovation of late. Including diverse grains in snacks and baked goods helps build better-for-you appeal in an age where shoppers have begun to expect more in terms of the nutritional content—and flavor—they find in products like breads, chips, puffs and more.
In order to dig deeper into the snack and bakery industry’s possibilities with grains, we reached out to Christine Cochran, executive director, Grain Foods Foundation (GFF).