Consumer demand is growing for baked goods and snacks made with whole and ancient grains. And grain suppliers are ready to help fill the voids with new product lines.
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.
