Always Gluten Free & Non-GMO

Sorghum Report: Fall Edition

Food Trends The Next Consumer Trend Will Be… The next consumer buzz word will be anti-inflammatory. According to The Hartman Group, consumers will focus on wellness and reducing inflammation, building on the current plant-based, gut microbiome, paleo, low sugar, gluten-free trends. Tumeric and ginger are on the rise as consumers are looking for foods with… Read more »

Sorghum Report: Spring Edition

Study Finds Corn Is A Major Contributor To Air Pollution A new study in nature has linked the production of corn to increased air pollution in the United States resulting in several health risks: “reduced air quality resulting from maize production is associated with 4,300 premature deaths annually in the United States, with estimated damages… Read more »

Sorghum Report: Winter Edition

Food Trends DNA Diets – Do They Work? Increased availability and popularity of genetic testing has some looking at diets tailored towards their specific genetics or blood type.  Several companies now offer an eating plan tailored to DNA and specific biological markers.  However, does it work? In a recent study published in the Journal of… Read more »

Sorghum Report: Fall Edition

Food Trends The Lowest Carbon Footprint Crop? A recent study completed by a joint team of climate scientists from the Netherlands and the US found that sorghum had one of the lowest carbon footprints of any other agricultural crop.  Ranging from 0.25 kg CO2e per kg of sorghum to as low as 0.05 kg CO2e.… Read more »

Sorghum Report: Summer Edition

Food Trends TROPANE ALKALOIDS: Are You Prepared? Tropane Alkaloids are substances that occur naturally in plants such as mandrake, henbane, deadly nightshade, Jimson weed and Erythroxylaceae.  They can act as anticholinergics or stimulants, and while they are medically useful, in food, they can add an unknown exposure to toxins causing a wide range of issues… Read more »

Sorghum Report: New Year’s Edition

Food Trends Dr. Oz’s New Favorite Grain Anthocyanins Affect on Gut Bacteria Sorghum Hits Plates Across The Country Resistant Starch–The Next Big Thing? Healthy Snacks Continue To Be Gobbled Up Both Campbell Soup and Hershey recently invested in companies known for their healthy snacking portfolio. As consumer behavior continues to drive growth in snacking, competition is… Read more »

Sorghum Report: Fall Edition

Food Trends How To Gain New Snack Customers Consumers are snacking around the clock but what is compelling the interest in new products? The biggest driver of purchase intent of a snack is having an exotic flavor, says Marcia Mogelonsky, Mintel Director of Insight. These exotic flavors can range from “smoked” and “burnt” to flavors inspired… Read more »

August 2017 Sorghum Report

AG Update Farmers continue to struggle with weather… A recent article in the Wall Street Journal highlighted farmers’ struggle to deal with increasingly erratic weather patterns in the US. Periods of unpredictable droughts and floods have led farmers to re-evaluate the way they use water to grow their crops. In a 2013 report by Purdue University,… Read more »

Nu Life Market has Partnered with Autism Hope Alliance

The Autism Hope Alliance embodies hope for families facing the diagnosis of Autism through education, financial support and volunteerism. The Autism Hope Alliance is the first non-profit foundation for Autism to emerge from the natural foods industry. AHA has helped over 30,000 families since 2008 by means of the generous support of our partnerships. Please… Read more »

April 2017 Sorghum Report

PRODUCT SPOTLIGHT: The next big snack is here… Consumers are looking for grain diversity, and sorghum can deliver. With expansion like corn and no GMO risk, Sorghum snacks are set to take off. After years of research, we have dialed in the unique spec and correct level of starch damage needed to run 100% sorghum through… Read more »

March 2017 Sorghum Report

PRODUCT SPOTLIGHT: Crispier And Healthier Fried Products With Sorghum Fry-RiteTM is a unique sorghum product that can reduce oil absorption, increase crispiness, hold in moisture, enhance flavor and increase browning when included in a coating or breading formula. The proprietary milling process of the flour ensures a smooth, non-gritty texture to the finished product, and… Read more »

January 2017 Sorghum Report

2017 FOOD TRENDS 2017 Food Trends: “Sorghum, egg yolks, French food, Filipino food, smoked food, whey, cannabis, teff, spirulina, delivery-only restaurants.” Step aside, quinoa. There’s a new gluten-free whole grain gaining traction among the health-savvy. It’s called sorghum and it’s homegrown. Why it will be a trend: Sorghum is an excellent source of fiber and rich in protein. It’s also… Read more »

November 2016 Sorghum Report – Black Sorghum

Sorghum: The Quinoa Of Africa More than 500 million people in over 30 countries include sorghum in their diet, but history shows that it slowly spread to took hold throughout the world. Traces of sorghum have been found at the Nabta Playa archaeological site in southern Egypt, that dated back 8000 BC*. Sorghum has traveled… Read more »

September 2016 Sorghum Report

IFT Showcase: Sorghum was on full display at the United Sorghum Checkoff’s IFT booth in July. Nu Life Market was joined at the show by Lia Weber, winner of TLC’s Next Great Baker, who showcased chocolate chip cookies made with Nu Life Market whole grain sorghum flour. Lia had expressed frustration with baking Gluten Free… Read more »

June 2016 Sorghum Report

Why 2016 Is The Year Of Sorghum The U.S. sorghum market continues to grow as press coverage and consumer awareness increase. The Sorghum Checkoff reports that 2015 saw significant rises in the consumer and pet foods industries. The 2015 sorghum crop was the largest since 1997! Food consumption of sorghum increased by nearly 40 percent… Read more »

April 2016 Sorghum Report

GMO Labeling Update Five major food companies have declared their intentions to clearly label GMO ingredients on food packages. Campbell Soup was the first to do so on January 7, 2016 and has since been joined by Kellogg, Mars, General Mills, and most recently ConAgra, who stated that they “believe consumers should be informed as to what’s… Read more »

March 2016 Sorghum Report

FIRST LOOK: High Amylopectin Sorghum Gluten free waxy sorghum is exhibiting great sheeting potential in gluten free chips and gluten free crackers. Early feedback is finding a lower gelatinization temperature and a light/airy texture in extrusion and sheeting. When used for gluten free breads, next day texture is the best we’ve seen in GF bread. Also noticed, is an improvement in freeze… Read more »

February 2016 Sorghum Report

Sorghum is HOT! Famed food trend spotter, Ellie Krieger, called sorghum a hot trend of 2016. Kashi President–Sorghum part of 1 billion dollar opportunity. Out with popcorn: In with popped sorghum on Good Morning America! (around 2:00) The Best New Ingredient Is Popped! Popped sorghum is an excellent option in bars, cereals, and any product… Read more »

November 2015 Sorghum Report – Black Sorghum

Gluten Free BLack Sorghum – Super Grain? Black Sorghum is currently the subject of several research studies and a couple have received N.I.H. funding for human trials. High in phenolic compounds and 3-deoxyanthocyanidins (luteolinidin & apigeninidin), black sorghum may have a wide health impact including oxidative stress, protein glycation, inflammation, and cancer. A brief slice… Read more »

October 2015 Sorghum Report

2015 Crop Report 2015 is shaping up to be an outstanding crop. Due to weather conditions, which were better than previous years, 2016 grain quality will be terrific. Both quality and yield improved this year from past years. There was an increased number of acres planted of our IP food grade sorghum under our Food… Read more »