Glanbia Nutritionals launches next generation grain ingredients
New ingredients meet consumer demand for natural and free-from products
Global ingredients innovator Glanbia Nutritionals brings new technology to ancient grains with the launch of next generation grain ingredients. Featuring naturally gluten-free chia, sorghum, amaranth and quinoa, Glanbia’s speciality grain portfolio harnesses their long-recognised nutritional benefits to bring protein and fibre to bar and bakery applications. Available in crunchy popped, puffed and flake varieties, the new grains are said optimise texture and enhance flavour for a healthy and convenient eating experience.
Meeting consumer demand for natural and free-from products , Glanbia’s new grain ingredients are gluten-free, Kosher and non-GMO, and offer an easily digestible source of whole grain, protein, antioxidants and omega-3s.
Glanbia’s new super-finely milled BevGrad Chia brings this superseed up to date, expanding its applications and appealing to a modern audience. Chia seeds have a proven nutritional history, with uses dating back to 3,500 BC. BevGrad Chia delivers smooth texture, good dispersibility and minimal visual impact in ready-to-drink and ready-to-mix beverages. A good source of vegetarian ALA omega-3, fibre, protein and natural minerals, it can also be used in breakfast cereals, bars and baked goods.
Glanbia’s ChoiceQuinoa Puffed offers a unique soft yet crunchy texture and is rich in vitamins and minerals such as calcium. A whole grain, quinoa was first cultivated 5,000 years ago in South America’s Andes mountains. Containing all nine essential amino acids, Glanbia says its gluten-free ingredient affords sensory and nutritional benefits to bar, cereal and cluster applications.
One of the most nutritious ancient grains, sorghum originates in Ethiopia and has been grown in Egypt since 2,200 BC. Glanbia whole grain ChoiceSorghum Popped ingredient offers a crunchy bite and lends an innovative popcorn-style appeal to baked goods such as bars, cereals and clusters.
“Designed for 21st century food and beverage applications, our ancient grain ingredients offer clean label appeal to manufacturers and consumers alike,” said Jamila Bouanda, sales manager Europe, Glanbia Nutritionals. “With 1% of the European population diagnosed as gluten-intolerant and 20% of the population choosing a gluten-free diet, ancient grains are the obvious choice for healthy eating innovation.”
