SSGA shakes up the breadbasket

More than 450 people logged on to learn about ancient grains during an SSGA-sponsored Oldways-Whole Grains Council webinar titled “Shaking up the Breadbasket: The Dietitian’s Guide to Increasing Biodiversity with Ancient Grains.” The webinar explored ancient grains and how they can be better integrated into our food supply. 

Shane Frederick, Manager of Strategic Programs for SSGA, introduced the alliance and Identity Preserved grains, as well as the U.S. Identity Preserved mark and its significance to assuring quality and traceability.  

Laurie Scanlin, Principal Scientist at Ardent Mills, discussed characteristics and nutrition of ancient grains and how consumer trends could lead to more ancient grains being incorporated in diets. Scanlin encouraged webinar participants to experiment with ancient grains when cooking and continue education and promotion to enhance the usage of them.  

Neil Doty presented technical services available at Northern Crops Institute for ancient grains and highlighted products formulated with ancient grains available today. 

The webinar recording can be viewed here.