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Sorghum emerges as better-for-you hero ingredient

With the launch of Novak Djokovic’s sorghum-based brand, the grain’s popularity in the better-for-you snacking sphere is on the rise, thanks to its nutritional and sensory properties.

In November, the international tennis star announced he was teaming up with entrepreneur Jessica Davidoff to launch sorghum-based snacks and everyday food staples. The newly launched corn-free brand Cob Food is raising the grain’s global profile in finished food formulations.

Hailed as the new superfood snack on the block, Cob Food’s debut product is a popped sorghum option that co-founder Davidson developed in a bid to produce an alternative to popcorn for her son, who was found to have a severe corn allergy.

With shoppers’ increased interest in snacking comes calls for better-for-you varieties. In 2024, market intelligence provider Mintel found that consumers are particularly drawn to protein-packed snacks, with 45% of consumers looking for the food group in better-for-you snacks, as well as those containing vegetables.

Sorghum’s nutritional properties

Sorghum is a naturally gluten-free whole grain rich in dietary fibre, plant-based protein, and essential micronutrients.

According to Sorghum Checkoff, a producer-funded organisation, 100g of uncooked wholegrain sorghum provides approximately 10g of protein to support satiety and muscle health. Furthermore, it can offer around 6.7g of fibre to promote digestive wellness and blood sugar stability.

The nutrient-dense grain is rich in iron, magnesium, phosphorus, and vitamin B6, which can help with energy metabolism, immune function, and women’s health. Sorghum also contains antioxidants, especially in pigmented varieties, including polyphenols such as 3-deoxyanthocyanidins, which may help reduce oxidative stress.

“Its nutritional density and gluten-free profile make it ideal for inclusive, functional snacking,” Shwetha Shrivatsa, co-founder of Symphony Foods, a non-gluten wholegrain producer, told Ingredients Network.

Standing out as a better-for-you ingredient

“Sorghum offers a rare combination of nutritional, environmental, and sensory advantages,” said Shrivatsa. It appeals to consumers looking for foods with a low glycaemic index and resistant starch for blood sugar control.

A top nine allergen-free and non-genetically modified organism (GMO) ingredient, sorghum can also support manufacturers and consumers seeking clean-label formulations. The ingredient is also known for its sustainability, requiring 30 to 40% less water than other grains.

Thriving in arid climates, sorghum acts as a domesticated prairie grass that can help regenerate soil post-harvest. Once the seed head is removed, sorghum can be grazed.

Sorghum is also considered ideal for versatile formats and suitable for diverse applications, such as popped, puffed, flaked, or milled foodstuffs.

Sorghum’s versatility spans popular daily staples, such as pancake mixes and breakfast cereals, to grain bowls, flatbreads and savoury snacks. Its presence in these products position sorghum as a foundational ingredient for the current, better-for-you eating segment.

“Its ability to deliver fibre, protein and antioxidants in indulgent formats – like puffs, mini pops, or cracker/biscuit inclusions – makes it a compelling choice for health-conscious consumers,” said Shrivatsa.

US sorghum-based cereal company Seven Sundays uses the ingredient in its breakfast range, including Little Crispies. Available in honey almond, cocoa crunch, and cinnamon toast, the collection contains sorghum flakes, which it describes as “drought-tolerant supergrain full of antioxidants, with more protein than quinoa”.

Also in the US, Fresh Bellies launched its sorghum-containing Groovies products, a line of gluten-free puff snacks that combine the ingredient with herbs and spices common to Latin America, as an alternative to sugary snacks targeted to children.

Diverse and in-demand sensory characteristics

Sorghum’s sensory profile varies by format and genotype. Flavour-wise, it is known for a mildly nutty, earthy taste profile reminiscent of cooked corn. Lacking the bitterness of wholegrain wheat, sorghum can offer manufacturers subtle sweetness and hay-like notes.

With favourable sensorial properties, sorghum’s texture is typically crisp when popped. It offers a chewy-to-mildly al dente feel as a whole grain. When milled, it is a consistent and reliable ingredient in gluten-free flour-based applications.

Sorghum can also provide visual appeal. A naturally colour-containing ingredient, it ranges from white and bronze to deep red and black.

“Consumers appreciate its ‘mini-popcorn’ crunch, clean taste, and visual novelty, especially in snacks that feel indulgent but deliver functional benefits,” said Shrivatsa.

Putting specific protocols in the sorghum production environment

While challenges exist in manufacturing sorghum, targeted protocols offer producers a way to overcome them and ensure its effective inclusion in finished products.

Popping variability is an obstacle associated with using sorghum in food formulations. The ingredient’s expansion depends on genotype, moisture content and heat curve. Manufacturers can implement moisture-conditioning and controlled roasting techniques in their production operations to optimise pop volume and texture.

Sorghum is also known for its tough outer layer, which may require decortication or micronisation for specific formats. Pre-treatment methods, such as steaming or extrusion, can improve digestibility and make it more appealing to consumers.

Flavour management is also a key consideration for manufacturers using sorghum. Earthy and mouth-drying notes in some varieties can be balanced through blending or flavour masking.

“With thoughtful sourcing and process design, sorghum can be scaled into high-quality, shelf-stable formats that meet clean-label and sensory expectations,” said Shrivatsa.