There is space for ancient grains to flourish.
Minnetonka’s Elk River The popularity of ancient grains has increased the demand for effective distribution, separation of products, and consumer outreach. Speakers at the Northern Crops Institute’s ancient grains conference on July 25 at Oliver Kelley Farm in Elk River covered the evolution of the ancient grains category in recent years and tactics to maintain its upward trajectory.
According to Laurie Scanlin, PhD, principal scientist at Denver-based Ardent Mills, “we’ve seen a real shift with ancient grains in the marketplace over the last three decades.”
Dr. Scanlin stated that she looked for millet, quinoa, and amaranth at health food stores when ancient grains were more of a specialty product.
“National brands and big manufacturers are utilizing ancient grains to varying degrees of inclusion and are advertising ancient grains or a specific ancient grain on the front of the pack today,” the speaker stated. Thus, “when working with ancient grains for the large manufacturers, there’s a real shift in supply chain management, food safety (programs), quality assurance, and manufacturing considerations.”
According to Neil Doty, PhD, the business development manager for the Northern Crops Institute in Fargo, North Dakota, large companies that are venturing into the ancient grains category already have an effective distribution system in place.
He stated, “They have a distribution network and a brand.” “They’ll seek out smaller businesses with a strong sense of innovation and originality.”
According to him, the bigger food companies will then either buy the smaller business or merge with it.
Gluten is absent from many ancient grains. The possibility of contamination from various allergens or gluten-containing grains should be a concern for food manufacturers, according to Angie Echols, food security and regulatory compliance manager at Bay State Milling Co. in Quincy, Mass.
“That gluten-free claim can be nullified by a small amount of gluten-containing grains mixed in the field due to crop rotations,” the expert stated. “You need to have a very good cleaning system in a large scale operation.”
The seller needs a backup plan, which entails having another location where the grains can be sold, in case a manufacturer of gluten-free goods rejects a shipment of grains due to an unintentional gluten presence, the manufacturer stated.
Chefs at foodservice establishments are eager to try out ancient grains, according to Kelly LeBlanc, director of nutrition at Oldways, Boston. However, there could be a distribution issue. Twelve cases of a particular ancient grain might not be necessary for the chefs.
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Regarding the chefs, she stated, “They just couldn’t meet the case minimum from their distributor.”
Distributors, according to Ms. LeBlanc, should sell variety packs that include teff, sorghum, and amaranth grains.
While there has been “a ton of activity” for ancient grains in the bread, cereal, and snack food categories, according to Ms. LeBlanc, they still have room to grow in the baking mixes, pizza crust, and beverage categories.
She remarked, “Ancient grains tell a beautiful story.” “They fulfill every need that customers have, be it environmentally or culturally conscious or healthy.”