MEAT+POULTRY - August 2024 - 48

BRINE MIXING
WITHOUT
THE LUMPS
INGREDIENT ISSUES
whole grain multi-grain blends. Ancient grains can also
be milled to desired granulations, or not milled at all.
Like all grains, ancient grains start out as whole
grains. They remain whole grain ingredients, meaning
they are the entire seed of a plant. This kernel contains
three nutrient-dense components - the bran, germ
and endosperm - and when ground into a granulated
format such as flour, is defined as whole grain.
Refining removes the bran and the germ, leaving only
the endosperm. Without the bran and germ, about
one-fourth of the protein is lost, as are many important
nutrients, including fiber. These nutrients are present
in ancient grains.
Try it at our
Innovation
Center
ftiinc.org/innovation
Better mixing for
a smooth, lumpless brine.
Achieving the right brine mix without any lumps that can
get stuck in your injector is possible with the Henneken
HVM Brine Mixer. Using the venturi effect, your substances
are automatically sucked into the machine and mixed
thoroughly - giving you a brine without any lumps. With
5 sizes ranging from a 400-liter tank to a 2,000 liter tank, we
have a brine mixer that will work for you.
Learn more at iinc.org/brinemixer
" Ancient grains cover a wide array of cereals
(grasses) and pseudo cereals (non-grasses used the
same way as grass-derived grains), " said Colleen
Zammer, vice president of varietal solutions growth
and innovation, Bay State Milling Co., Quincy, Mass.
" Amaranth, buckwheat, millet, oat, quinoa, sorghum
and teff are gluten-free ancient grains. They offer
a range of flavors and textures that provide some
excitement to consumers beyond the typical rice and
corn typically found in gluten-free foods. They can
be used as the base ingredients in the flour form, or
inclusions and toppings in the whole grain form. "
Some categorize chia and flax as ancient grains
because of their nutrient density and superfood status.
They are, however, true seeds, albeit also gluten free.
These grains and seeds vary in nutrition and
sensory profiles. Teff, for example, has been a staple of
traditional Ethiopian cooking for thousands of years.
It has a mild, nutty flavor and is a good source of iron,
calcium, magnesium and zinc.
Quinoa varies from a mild flavored white quinoa to
slightly nutty in earthy, darker shades. White quinoa is
typically used in its intact whole seed form or as flour
and flakes.
" White, red and black tri-colored quinoa may add
texture and visual appeal as an inclusion in foods, "
said Jessica Strouse, senior product marketing
manager at Ardent Mills, Denver. " Quinoa is also a
good source of fiber, iron, thiamine, riboflavin and an
excellent source of folate. "
48 MEAT+POULTRY | 08.24 | www.meatpoultry.com
FTIINC.ORG/BRINEMIXER
309.588.4803
Buckwheat has a nutty and mildly earthy flavor.
While wheat is in its name, it is wheat free.
" It has been described to have a slightly bitter, yet
pleasant taste, " said Strouse. " Buckwheat is a good
source of fiber, riboflavin and niacin. "
Sorghum is gaining traction in all types of
applications due to its neutral flavor profile that
pairs well with other flavors, both sweet and savory.
Chicago-based ADM recently added sorghum flour
to its ingredient portfolio. It is processed in the
http://www.ftiinc.org/innovation http://www.iinc.org/brinemixer http://ftiinc.org http://www.FTIINC.ORG/BRINEMIXER
MEAT+POULTRY - August 2024

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