News

Sustainable grains present a healthy growth opportunity

Food insights provider SPINS unveils the latest trends in the sustainable grains field, exploring how seven leading grains show healthy growth despite challenges in the global value chain.

According to recent findings from the World Economic Forum, collective action is needed to achieve global food security. The global food system, currently facing an estimated $15.2 billion funding gap, also contributes approximately one-third of total greenhouse gas (GHG) emissions. Solutions are urgently needed to transform agriculture and mitigate its environmental impact.

Farmers, researchers, and manufacturers are turning their attention to sustainable grain varieties that can secure the future of food. These grains offer a potential lifeline for both food security and environmental sustainability by creating resilient alternatives for the agricultural sector.

Food systems: Helping or hindering sustainable agriculture?

According to food insights provider SPINS’ report Sustainable Ingredients for Bakery Success, sustainable grains – resilient and adaptable varieties that can grow in harsh conditions with minimal water and fertiliser inputs and resist damage caused by drought or pests – will achieve healthy growth in 2024.

Despite their potential, sustainable grains face obstacles throughout the value chain. Farmers grapple with rising land and input costs, while post-harvest, they contend with fluctuating grain prices and stringent practice requirements. Increasing labour costs and declining rural populations also complicate efforts to scale up sustainable practices.

Improving food security

Sustainable cereal production systems have become more prevalent in recent years, and awareness has increased as the United Nations’ Food and Agriculture Organization (FAO) launched its Save and Grow in practice methodology. These systems boast enhanced biodiversity, living soils, integrated pest management, and low GHG emissions, while creating high-quality food and generating food security.

Sustainable grains play a crucial role in preventing biodiversity loss, safeguarding soil health, and mitigating the impacts of overgrazing and intensive agriculture. These grains not only enrich soil but also offer superior nutritional content and reduce the need for herbicide use.

Grains: From functional to forward-looking

Packaged grains have been a classic in the Western cupboard since World War II—a convenience staple since 1941, when Minute Rice was produced to feed soldiers. Then, the Rice-A-Roni brand progressed grains from functional to flavourful for a new audience, launching the fast grains market by introducing flavoured rice-pasta combinations.

Convenience became a way for grains to appeal to the mass market, making cooking easier. Ben’s Original Boil-In-Bag rice emerged along with other convenient ready-to-heat options for on-the-go consumers looking for quick cooking times.

Today, says SPINS, grains are experiencing a resurgence, with consumers seeking both convenience and the nutritional benefits of ancient grains. Alternatives such as couscous, farro, and quinoa have gained significant traction, becoming household staples for health-conscious shoppers. Their popularity among consumers has driven increased shelf space in retail and fuelled new product launches.

Each grain offers unique properties that cater to a range of consumer preferences. Couscous, for example, is prized for its quick cooking time and versatility in absorbing seasonings. Farro is valued for its distinct nutty flavour, ideal for both sweet and savoury dishes, while quinoa is a complete plant-based protein containing all nine essential amino acids.

Disrupting grains with sustainable claims

According to SPINS, there has been a forty percent increase in high-protein claims – products containing 20 g or more of protein per serving. Low-sodium claims have risen by sixteen percent, while products low in saturated fats have seen a fourteen percent increase. High-fibre grains, with at least 10 g of fibre per serving, have grown by eleven percent.

Among the grains leading the charge are seven core sustainable varieties: buckwheat, millet, farro, teff, quinoa, sorghum, and amaranth. Together, these grains are worth $41 million in the food sector, according to SPINS.

Teff is high in resistant starch, which supports blood sugar management, weight control, and digestive health. Sorghum is notable for its high protein and antioxidant content, while amaranth offers anti-inflammatory peptides, gluten-free benefits, and cholesterol-lowering phytosterols. Millet is a source of both soluble and insoluble fibre, supporting heart and gut health, and is also rich in antioxidants.

Quinoa continues to dominate the sustainable grains market, accounting for seventy-three percent of sales. However, it has seen a decline of $2 million, while farro and buckwheat have emerged as growth leaders, with farro representing sixteen percent and buckwheat eight percent of the market. Other grains, including millet, teff, sorghum, and amaranth, collectively comprise two percent of the market.