Think outside the husk: Do ancient grains have a place in the future of food?
Publication Date
1-1-2025
Document Type
Article
Publication Title
Advances in Food and Nutrition Research
DOI
10.1016/bs.afnr.2025.06.005
Abstract
Ancient grains have remained relatively unchanged by modern breeding practices, which are notable for their nutrient density. They have a variety of essential vitamins, minerals, and bioactive compounds as well as a rich fiber content. Consumers are interested in incorporating ancient grain into their diet for the health benefits. However, the availability, high cost and low consumer acceptance limit their application. In this book chapter, we describe the history, types of ancient grains and ancient grain products as well as their sensory properties and sensory evaluation strategies. We also explore marketing and consumer expectations, current product limitations, and future research directions which can help readers better evaluate the market potential of ancient grains. This chapter provides evidence and resources supporting the use of ancient grain in the development of next-generation cereal-based foods.
Funding Number
CA 95192
Funding Sponsor
San José State University
Keywords
Ancient grains, Consumer expectation, Environment, Health benefits, Hunger and malnutrition issues, Marketing potential, Sensory properties
Department
Nutrition, Food Science and Packaging
Recommended Citation
Caroline Morey, John Gieng, Jamie Kubota, and Xi Feng. "Think outside the husk: Do ancient grains have a place in the future of food?" Advances in Food and Nutrition Research (2025). https://doi.org/10.1016/bs.afnr.2025.06.005
