The conversation around ultra-processed foods (UPFs) continues to influence bakery and snack innovation, and DakotaMB shared its perspective with Baking Business on how ancient grains fit into the evolving landscape. From whole grain nutrition to functionality and flavor, ancient grains are helping brands develop products that align with consumer demand for recognizable, purposeful ingredients.
Consumers are taking a closer look at ingredient labels than ever before. As conversations around ultra-processed foods (UPFs) continue to shape purchasing decisions, bakers and food manufacturers are reevaluating the grains and ingredients that go into their formulations. Ancient grains are increasingly part of that conversation, offering opportunities to support clean label positioning, whole grain nutrition and product differentiation.
Ancient grains are complementing the movement away from highly processed foods and toward ingredients consumers perceive as more recognizable and functional. DakotaMB delved into how these grains can work in real-world bakery applications.
Ancient grains such as spelt, einkorn, emmer, millet, sorghum, quinoa and buckwheat offer more than just label appeal. Many of these grains provide fiber, protein, minerals and unique sensory characteristics that align with today’s better-for-you bakery and snack trends.
At the same time, they help manufacturers create products with more texture, flavor depth and whole grain identity.
“Incorporating whole ancient grains and heirloom varieties allows bakers to deliver meaningful nutrition, including higher fiber, mineral density and phytonutrients, without requiring consumers to dramatically change eating habits,” Tarrand Fiesel, vice president of sales and marketing at DakotaMB, said in the Baking Business article.
That balance between nutrition and familiarity matters. Consumers want foods that feel wholesome and recognizable, but they still expect enjoyable texture, flavor and eating quality.
Beyond nutrition, ancient grains can contribute valuable functional characteristics depending on the application.
For example:
These grains are also highly versatile across categories like bread, crackers, bars, muffins, cookies, extruded snacks and cereals. As more brands look to simplify formulations and elevate whole grain storytelling, ancient grains offer developers another tool for building products that resonate with modern consumers.
Working with ancient grains successfully requires more than simply swapping flours. Different grains absorb water differently, impact dough development in unique ways and can require processing adjustments. Hydration, particle size, mixing times and flour blends all influence final product performance.
That’s where ingredient collaboration becomes critical.
DakotaMB partners with bakery and food manufacturers to help optimize grain functionality through customized milling, blending and processing capabilities. From whole grain blends and specialty flours to steam-rolled grains and toasted inclusions, the goal is helping customers create products that meet both technical and consumer expectations. As the food industry continues responding to interest in minimally processed foods and more purposeful ingredients, ancient grains are well positioned to remain part of the conversation.
