ANCIENT GRAINS HAVE MODERN APPEAL
Ancient grains -- including amaranth, barley, buckwheat, millet, spelt and quinoa -- have exploded in popularity over the last five years thanks to their impressive combination of flavor, nutrition and versatility. Quinoa, for example, is gluten free, high in protein, contains all nine essential amino acids and it can be used in a wide range of recipes and meals as a substitute or a showcase ingredient.
Ancient grains are now on everyone's radar. They're #3 on Huffington Post's 6 Food Trends to Help You Eat Better in 2016 and #15 on the National Restaurant Association's list of hottest food trends of 2016.
"By incorporatin ancient grains, we'll benefit by . . . enjoying a wider array of flavors, textures and nutritional profiles. Although they are thought of as a hot trend, I believe that ancient grains are here to stay.
--- Vandana Sheth, Nutritionist and Spokesperson, Academy of Nutrition and Dietetics
"It's been a positive perfect storm for these ancient grains. They fit with our desire to look for a super food, a magic bullet we should be eating."
--- Cynthia Harriman, Director of Food and Nutritional Strategies, Whole Grain Council