This article will explore the ancient grains and seeds that are currently not particularly well established in bakery but could have a larger role to play in future.

  • Publication date: 6 November 2018
  • Editorial submissions deadline: 8 October 2018
  • Editorial contact: Amy North – amy.north@wrbm.com

The new (old) grains on the block

This article will explore the ancient grains and seeds that are currently not particularly well established in bakery but could have a larger role to play in future.

It will look at the potential opportunities and challenges of using them in baked goods. What are the cost implications, how difficult are they to source in bulk, what sort of marketing messages could be used to promote them?

Also included in this feature will be a brief guide to ancient grains and seeds, and an examination of the impact sprouted grains are – or are not – having on the market.

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