Although ancient grains have remained the same for the past few hundred years, they’ve grown popular among healthy food consumers. These grains mostly consist of different kinds of wheat such as emmer, einkorn, spelt, and kamut. Contrastingly, modern wheat mostly found in Western diets has been bred and gone through changes for generations. This means that the grains used in Western foods, such as bread and cereals, aren’t ancient grains.
Back in the day, you’d be lucky to find these grains placed somewhere in the healthy food aisles of grocery stores. Fast forward to present times and now you can find entire grain products of either whole wheat or other grains in mainstream conversations around healthy eating. The new interest in ancient grains can be attributed to the rise of gluten-free products.
Consumer Demand for Ancient Grains
Mainly, the food industry stayed away from grain silos as they feared a potential backlash against their cereal crops. However, the demand for gluten-free diets would change their minds as well as the general public’s views on ancient grains. Specifically, people following a gluten-free diet will have more choices with their plans as only foods like wheat, rye, and barley contain gluten.
Due to these food diets, gluten-free grains are becoming increasingly popular among consumers. In particular, these grains consist of teff, amaranth, and quinoa and tend to be preferred regardless of any dietary preferences or restrictions that someone may have. What’s more? Dieters who avoid ‘white foods’ such as mayonnaise and white bread can settle for colorful ancient grains and other carbohydrates as a suitable option. Overall, these grains include multi-colored quinoa, purple rise, and green wheat freekeh.
Along with dieters, the food service industry has also helped grow the popularity of ancient grains as a viable food option. For years, American chefs have embraced these grains, even considering them a hot trend in the National Restaurant Associate’s annual culinary forecast. Moreover, food blogs, cooking shows, and traveling internationally have only raised more awareness around ancient grains, especially regarding new nutrition and cuisines.
Market Statistics for Ancient Grains
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According to Datassential’s Trending Grains Report in 2016, 9% of American menus had quinoa specifically. Despite this fact, many culinary experts believe that quinoa is a gateway grain. Moreover, this grain can be cooked quickly in under twenty minutes, unlike brown rice, which is considered its mainstream counterpart. As a result of consumers’ awareness of ancient grains, other ingredients like freekeh and bulgur have grown popular, too.
Although many consumers are seeking out ancient grains, a lack of infrastructure and money backing hinders the distribution process. As long as customer demands increase, however, food companies and farmers alike are working hard to address the problem. By strengthening their supply chains, these groups may be able to make ancient grain production more sustainable economically.
Final Push for Ancient Grains
Ultimately, taste plays a big factor in what foods people decide to eat, which explains the consumer demand for ancient grains. More than the taste, it seems that the dietary benefits behind these grains play a part in their popularity as well. Unfortunately, food companies have created numerous dietary ills with their production of processed foods.
Over time, more customers have sought more fruits and vegetables than foods with excess fat, salt, and sugar. Hopefully, more ancient grains will hit the food market as their history in traditional worldwide cuisines has intrigued consumers who no longer want their food meddled with by the industry.
Disclaimer: This article is intended simply to provide information. It does not replace the medical advice of a physician or other medical professional. Please speak with your doctor or therapist if you have any questions or concerns.
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