Even though it is considered an ancient grain, amaranth is actually a pseudo-cereal because it is a tiny, round seed. Grown all over the world, from South America to Asia, amaranth has a peppery flavor that is often used in the baking industry for gluten-free flour formulations and in the snack industry to add texture.
Amaranth is gaining popularity due to several key consumer trends:
- Ancient Grains Trend: Consumers are seeking out ancient grains for their health benefits and cultural significance. Amaranth, like quinoa, has been a staple in ancient civilizations, particularly in South America and Mesoamerica, making it appealing to those interested in traditional and whole foods.
- Gluten-Free Movement: Amaranth is naturally gluten-free, making it an excellent choice for consumers with gluten sensitivities or those choosing a gluten-free lifestyle. It can be used in baking and snack production without compromising texture when combined with other gluten-free flours.
- Nutritional Benefits: Amaranth is a nutritional powerhouse. It is high in protein (including the amino acid lysine, which many grains lack), fiber and essential minerals such as magnesium and iron. Its impressive nutritional profile resonates with health-conscious consumers looking for functional foods.
- Sustainability and Organic Farming: Amaranth is environmentally resilient and can grow in less-than-ideal soil conditions, making it a sustainable crop choice. This aligns with growing consumer demand for eco-friendly and ethically produced ingredients.
- Plant-Based and Vegan Diets: With the rise in plant-based diets, amaranth provides a versatile, high-protein option for creating plant-based baked goods, snacks and bars.
Why should a baker or snack manufacturer use amaranth?
- Unique Flavor and Texture: Amaranth has a slightly nutty and earthy flavor, which adds depth to baked goods and snacks. Its fine texture works well in both flour and whole-grain form, giving products a satisfying crunch or chewy bite, depending on the preparation.
- Nutritional Boost: By incorporating amaranth, bakers can promote their products as nutrient-dense and high in plant-based protein, fiber and antioxidants, appealing to health-conscious consumers.
- Gluten-Free Appeal: Amaranth's gluten-free nature is a key selling point for the growing gluten-free market. It helps create satisfying, gluten-free alternatives in snacks and baked goods.
Bakers and snack manufacturers can use amaranth in various forms—flour, puffed or whole grain, since the whole amaranth plant is edible. According to “Purchase and consumption habits for quinoa and amaranth in Brazil,” amaranth is suitable for the development of foods for consumers with some chronic degenerative diseases and due to its richness in macro and micronutrients, it can be used for the development of new foods.
DakotaMB’s amaranth offerings
DakotaMB’s certified gluten-free amaranth flour is perfect for adding texture and flavor to products like ancient grain crackers, gluten-free breads and energy bars. It can also be used to:
- add fiber and protein to smoothies
- take the place of pasta or rice
- add thickness to soups and stews
- create new breakfast cereal options
Learn more about DakotaMB’s specialty milled amaranth flour and custom blending options for bakeries and food processors.
