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You might be seeing more food products with terms like grain alternatives, but what does this mean, and what is driving consumer interest? According to Sean Liu, research leader at the U.S. Department of Agriculture’s (USDA) Functional Foods Research Unit in Peoria, IL, “Alternative grains are foods that can replace any of the three major grains: wheat, corn, and rice. These substitutes do not have to be grains themselves; they can be legumes and seeds as well.”
According to research shared by Paula Labine, marketing director, milling and baking solutions, ADM, nearly two in three global consumers (64%) are taking a proactive approach to their health. Looking at data provided by the USDA, approximately 7% of the American population has celiac disease or is sensitive to gluten. Similarly, 10% to 35% of all Americans are either diabetic or prediabetic and must monitor their blood sugar levels. With the increasing number of consumers wanting or needing a healthy diet, this is creating demand for more grain alternatives and gluten free options.