Flavor Trends, Strategies and Solutions for Menu Development

Sorghum Trend Insights Insights into the Sorghum trend from our panel of experts


“Beyond just a staple in Southern meals (think biscuits with sorghum butter), sorghum has more than just the added bonus of gluten-free menu applications. It’s also gaining traction as an egg substitute for baked goods, and as a fermentation agent in gluten-free beer.”

“Season popped sorghum with salt and herbs for savory, or caramel and chocolate for sweet. It can make the base for a porridge, and sorghum syrup can be used as an alternative to maple syrup.”

“Sorghum’s gluten-free benefit plus versatile applications and forms (whole grain, puffed grain, flour and a honey-like sweetener) gives it the potential for a home run.”

“The appeal of sorghum is fueled by continued exploration of ancient grains, and making deliberate choices to select foods that have some sort of a health halo or benefit. In the case of sorghum, the benefits are a good source of protein and its gluten-free profile.”

  From the Jan/Feb 2018 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

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