The global shift toward healthier and more sustainable ingredients is driving demand for ancient grains in commercial baking. The market for these grains, including spelt, einkorn, and buckwheat, is expected to grow by $50 million by 2028.
Ancient grains, which remain largely unchanged from their historical forms, offer higher nutritional value than refined all-purpose flour. They contain more protein, fiber, vitamins, and antioxidants, making them a preferred choice for bakeries targeting health-conscious consumers. Gluten-free options like buckwheat, teff, and sorghum are also gaining popularity, particularly among those with dietary restrictions.
Sustainability is another factor fueling the shift. Ancient grains, such as water and fertilizers, require fewer resources and are often cultivated by smaller farms. Their resilience to harsh climates makes them a viable option as environmental concerns impact food production.
In the U.S., the ancient grains market is projected to grow nearly 8% annually, outpacing the 3% growth expected for all-purpose flour. As consumer interest in organic, non-GMO, and nutrient-dense products rises, bakeries and food manufacturers adjust their product offerings to meet demand.