The line of chia, sorghum, amaranth and quinoa was developed two years ago and originally launched into the US but Glanbia Nutritionals has now bought the line into Europe. The gluten-free grains can be used in a host of products including breakfast cereals, bars, snacks and bakery products.
Each ingredient was available in a variety of textures, including popped and flaked – something that was increasingly important for manufacturers, said Jamila Bouanda, sales manager in Europe at Glanbia Nutritionals.
“Offering new textures in the ancient grains space is very important. Consumers are looking for more variety in bar, cereal and snack textures, so we’re looking to create solutions that offer a new type of crunch and flavor,” she told BakeryandSnacks.com.
The ingredients are currently manufactured in Glanbia’s US plant.