Sponsored: Grain innovations

Unique flavor profiles

From peppery amaranth to buckwheat’s rich notes, grains are getting more attention for complex flavors and the unique ways they are being used in recipes and product formulations. At the international bakery-café chain, Le Pain Quotidien, quinoa-spelt scones are part of the menu of “simple, organic ingredients and artisanal, time-honored baking.” Boulder Canyon Ancient Grains snack chips feature a combination of seven grains and seeds including quinoa, millet, chia, amaranth, brown rice, brown teff and sorghum.

(1 of 6)


See a complete list of available slideshows