Super Grain Pasta Offers Good Source of Fiber and Iron

Super Grain Pasta Offers Good Source of Fiber and Iron

Gogo Quinoa now offers Super Grains Pasta. Made with a nutrition-packed blend of chia, quinoa, sorghum and amaranth, the new pasta is certified organic, gluten free and vegan. Unlike traditional pasta made with refined wheat flour, the super grains, specifically the quinoa, make this pasta a good source of fiber and iron, with each serving containing 5g of protein.

Although quinoa has been consumed forever in South America, only in the past decade has it been embraced in the U.S. Quinoa’s popularity went mainstream in 2013 when the Food and Agriculture Organization of the United Nations (FAO) declared it to be the International Year of Quinoa. Because of its superior nutrition, the FAO believes that quinoa can play an important role in eradicating hunger, malnutrition and poverty.

What sets quinoa apart from other plant foods is that it’s the only vegetarian source of all essential amino acids, trace elements and vitamins. It’s also a gluten-free grain that has never been genetically modified…

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Product Focus: Ancient Grains’ Continued Growth

Food manufacturers have gotten creative with these whole grains, many of which allow for gluten-free product development.

Grains on the Menu 2017After quinoa’s popularity went mainstream in 2013 when the Food and Agriculture Organization of the United Nations declared it to be the International Year of Quinoa, the concept of ancient grains began to resonate with consumers. In response, food manufacturers started getting creative with these whole grains, many of which allow for gluten-free product development.

Ancient grains are defined as grains that have been largely unchanged since the beginning of time. This definition suggests modern varieties of corn, rice and wheat, which are products of years of selective breeding, are not ancient grains, according to The Whole Grain Council. Ancient grains tend to be richer sources of nutrients than modern grains; in particular, richer in fiber and protein, as well as many vitamins and minerals.

Though ancient grains are popular in baked goods and cereals — foods where one expects to find grains — they are also finding their way into meals and side dishes, often in combination with plant proteins, namely pulses, according to Packaged Facts, Rockville, Md. Pulse-based ingredients are particularly valuable in improving the nutrient quality of gluten-free products, many of which are now being made with ancient grains instead of nutrient-void gluten-free staples rice and tapioca flour, as pulses and ancient grains complement each other from nutrition and sensory perspectives.

“For food processors, these ingredients provide whole-food, plant-based protein sources that enhance appearance, deliver unique tastes and textures, pack a nutritional wallop, and invite variety and innovation,” says David Sprinkle, research director at Packaged Facts.

“We know vegetarian and flexitarian dietary patterns are continuing to trend. This is driving the popularity of nutrient-dense ancient grains” ~ Jane Dummer, registered dietitian and author of The Need for Seeds.

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General Mills Plans Cheerios Ancient Grains

Will include quinoa, spelt and Kamut, as well as its signature oats.

General Mills Plans Cheerios Ancient Grains

By Dave Fusaro, Editor in Chief

Oct 31, 2014

General Mills Inc. plans to start selling in January a version of Cheerios with quinoa and two wheat varieties, spelt and kamut, as well as its signature oats.

The company made no announcement about the product, to be called Cheerios Ancient Grains, but it carried a Wall Street Journal story on its own website. The Journal quoted Alan Cunningham, marketing manager for innovation in the cereal division, as saying grocery shoppers equate the words “ancient grains” with healthy, simple, nutrient dense food – even if they don’t know exactly what an ancient grain is.

The Journal said the number of foods that use the words “ancient grains” on packaging rose 50 percent this year compared to last, according to a spokesman for General Mills, citing Nielsen data. But the newspaper pointed out Cheerios Ancient Grains is no more nutritious than regular Cheerios.

Research by General Mills showed consumers find the words “ancient grains” more appealing than highlighting a single grain. “It’s not coincidence that this isn’t just Cheerios Plus Quinoa,” says Cunningham.

General Mills started selling another Cheerios spinoff, Cheerios Protein, in June.

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QUINOA VEG CLAM & OYSTER CHOWDER

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QUINOA VEG CLAM & OYSTER CHOWDER

Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful!

Makes 9-1/4 cups

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PRODUCT REVIEW – I HEART KEENWAH CHOCOLATE PUFFS

PRODUCT REVIEW – I HEART KEENWAH CHOCOLATE PUFFS

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TOASTED QUINOA BREAKFAST PIE

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TOASTED QUINOA BREAKFAST PIE

A pearly Toasted Quinoa Breakfast Pie made pearly by the addition of Minute Tapioca. Cooked in almond milk with brown sugar, raisins and vanilla. Served hot in a bowl drizzled with additional almond milk and topped with a smoky mixed nut crumble, a pat of margarine, light brown sugar, then dusted with cinnamon.

For an added treat, add to the toppings a tablespoon of Jif Whip Peanut Butter & Chocolate and a dusting of unsweetened dark cocoa!  A true breakfast delight!

Makes 4-1/2 cups

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I HEART KEENWAH SNACKS – PRODUCT REVIEW

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I HEART KEENWAH SNACKS – PRODUCT REVIEW

“i heart keenwah is a quinoa company. we’re changing the way people think about quinoa: we make it snackable!

the concept 

looking for a snack that’s better-for-you and tasty? you’ve come to the right place. here at i heart keenwah we’re cooking up quinoa snacks with great flavors and simple ingredients. we make it easy for you to get quinoa, a super food, into your day-to-day routine. no cooking, no time: just grab, go, and crunch!”

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