By Treena Hein
Published February 10, 2016
It’s not news that more and more consumers are looking for GMO-free and gluten-free products, and these are important factors in why ancient grains are becoming so popular in baked goods, side dishes and more. But both consumers and food companies have noticed they have other important attributes as well. High in fibre, protein and micronutrients, Packaged Facts notes that the ability of ancient grains “to add visual, flavour and textural appeal, must also not be overlooked.”
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Meanwhile in Ontario, Katan Kitchens is continuing to move forward with its quest to provide the highest-quality quinoa in the marketplace, produced and processed in the province and branded under the name Quinta Quinoa. The company has developed a small-scale processing facility, and is in the final stages of securing funding to construct a commercial-scale, state-of-the-art facility for processing quinoa and perhaps other gluten-free cereal crops. Jamie Draves, Katan Kitchens president and CEO, says their “identity preservation” system will allow for traceability of very high-quality product from seed production through harvest, storage, cleaning, packaging and distribution to the end market. He believes processing the quinoa and other crops locally will provide an advantage over competitors, especially international ones who must ship over long distances and which he says are known for issues in delivering consistent quality. Quinta Quinoa will be available in 2016 through online sales and special orders, and Katan is still looking for 2016 growers.
Full Article Here.
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