While alternative grains such as quinoa and chickpeas have been popular for some time, 2023 could see more growth for millets, including sorghum.

Consumers do not necessarily expect baked foods containing alternative grains and pulses to match wheat-based baked foods’ finished product flavor and texture profile. They do, however, expect these products to taste good and be high quality.

Trends in the bread world have various shapes.

Spelt is poised to become an increasingly in-demand ingredient in the near future for foodservice providers.

The move is part of the company’s push for sustainability.

The company helps farmers prepare for an emerging consumer mindset that prioritizes sustainable food solutions.