We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Ancient And Exotic Foreign Grains Capture Foodies’ Attention

January 21, 2014: 12:00 AM EST
Among the emerging food trends on display at a recent San Francisco fancy food show were some exotic grains seeking to fill the vacuum left by the decline in popularity of plain old white bread. Quinoa, buckwheat, teff and sorghum continue to intrigue consumers. But also  more obscure offerings like freekeh, a roasted green wheat from the Middle East with a nutty, smoky flavor. One bakery at the show featured ready-to-cook freekeh blends: apricot and raisin, herb and currant, and mushroom and herb. Also on the radar: an ancient Italian cereal grain known as faro or emmer, high-end ramen noodles, and Peruvian corn snacks called cancha.
Elizabeth Weise, "Ancient, Peruvian cuisine are hot food trends", USATODAY , January 21, 2014, © Gannett/USA Today
Domains
FOOD COMPANIES
Other
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Market News
Products & Brands
Trends
Developed by Yuri Ingultsov Software Lab.