When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.
Pop Bitties are bringing the nutrition-packed ancient grain sorghum to attention in the 21st century by air popping it to crunchy perfection and then pairing it with palate-pleasing flavor combos like brown sugar and cinnamon, classic sea salt, buttery white cheddar and half-dressed sea salt.
If it seems like everywhere you turn, you are hearing more about grains—whole, ancient or sprouted—you are paying attention. You’re also witnessing a major food trend.
Sorghum flour added to flatbread can protect against chronic disease risks, according to researchers from Curtin University and Deakin University in Australia. Could this be the best thing since sliced bread?
Sorghum lends itself well to a source for syrup and molasses, but the sturdy crop deleted “has” is a good candidate for use as a bioenergy crop because of its drought tolerance, adaptability to diverse growing conditions, low nitrogen fertilizer requirements and high biomass (plant material) content, says the USDA.
Under the Mission umbrella of better-for-you products is the company’s first line of artisan-style tortillas, a soft, flexible tortilla that contains up to 33 g. of whole grains per serving, is a good source of fiber and features 100 calories or less.
