Two grains are bucking from tradition in ways that potentially may boost the grain-based foods industry, such as in increasing protein levels in products and expanding gluten-free formulation options.
Traditionally, quinoa has been grown in Bolivia and Peru. Now U.S. researchers want to find out how the grain, which is gluten-free and has a high protein level, will fare on farmland in the Pacific Northwest.
Traditionally, sorghum has been used as animal feed in the United States. Now, formulators are finding ways to use the gluten-free grain in pancakes, pizza and other grain-based foods.
Read More: Food Business News | Starting new traditions.