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Grain diversity

The growing interest in natural and regional products has sparked an upsurge in the popularity of traditional grains. Research shows that over half of all consumers, when buying food products, are influenced by a product’s origin.


The growing interest in natural and regional products has sparked an upsurge in the popularity of traditional grains. Research shows that over half of all consumers, when buying food products, are influenced by a product’s origin. Skepticism of processed foods often goes hand in hand with appreciation for ingredients perceived as natural and authentic.

(Re)discovering grains
One way in which we tap into this trend, is by developing new mixes based on less common types of grain like buckwheat, barley, spelt and quinoah. Sometimes such mixes revive the use of a grain that has a long history in the local market. Other mixes introduce consumers to new, more exotic ingredients. And often, the increased grain diversity in such mixes not only adds to the authenticity of a loaf but also to its nutritional value.