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 specialty grain portfolio harnesses their long-recognized nutritional benefits to bring protein and fiber to bar and bakery applications. Available in crunchy popped, puffed, flake and pre-gel varieties, the new grain ingredients optimize texture and enhance flavor 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. Drawing on the power of ‘superfood’ ancient grains, the specialty ingredients offer an easily digestible source of whole grain, protein, antioxidants and omega-3s.
Leading ancient grains firmly into the 21st century, 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. Glanbia’s BevGrad Chia delivers smooth texture, good dispersibility and minimal visual impact in ready-to-drink and ready-to-mix beverages. A great source of vegetarian ALA omega-3, fiber, protein and natural minerals, BevGrad Chia 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’s gluten-free ingredient affords sensory and nutritional benefits to bar, cereal and cluster applications.
Glanbia whole grain ChoiceSorghum™ Popped ingredient brings sorghum to the modern world. One of the most nutritious ancient grains, sorghum originates in Ethiopia and has been grown in Egypt since 2,200 BC. Gluten-free, Kosher and non-GMO, ChoiceSorghum Popped offers a crunchy bite and lends an innovative popcorn-style appeal to baked goods such as bars, cereals and clusters.
In addition, the company offers pre-gel quinoa and sorghum ingredients; SelectQuinoa™ Pre-Gel, and SelectSorghum™ Pre-Gel. Bringing enhanced suspension to ready-to-mix and ready-to-drink beverages, these ingredients can also help manage moisture and extend shelf-life in baked goods such as whole grain breads, tortillas and gluten-free applications. Adding value to the nutritional profile of products, SelectQuinoa™ Pre-Gel and SelectSorghum™ Pre-Gel are both high in protein and a good source of vitamins and minerals.
Glanbia’s amaranth ingredients also add substantial nutritional value to baked goods, bar, cereals and clusters. Naturally gluten-free, ChoiceAmaranth™ Puffed and ChoiceAmaranth™ Flakes ancient grains are rich in iron, fiber, protein and Lysine, plus they contain more than 12 different vitamins and minerals. The puffed form of the grain delivers a soft yet crunchy texture, while the flake format offers strong visual appeal and a hearty-grain texture.
Nicole Rees, business development manager, Glanbia Nutritionals, comments, “Our unique ancient grains bring the pedigree of quinoa, sorghum, amaranth and chia seeds to the modern world. Designed for 21st century food and beverage applications, our ancient grain ingredients offer clean label appeal to manufacturers and consumers alike. With the recent opening of our new food-grade Next Generation Grain processing facility in Sioux Falls, South Dakota, we’re set to take ancient grains to the next level.”
For more information about Glanbia Nutritionals and its ingredients, please contact Eric Borchardt +1 608-316-8500 or visit www.glanbianutritionals.com
For press information, please contact Hannah Riley or Nicola Aldren
Barrett Dixon Bell, Craig Court, 25 Hale Road, Altrincham, Cheshire, WA14 2EY, UK.
Tel: +44 161 925 4700 E-mail: hannah@bdb.co.uk, nicola@bdb.co.uk