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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<a class="excerpt-read-more" href="https://nulifemarket.com/november-2016-sorghum/" title="ReadNovember 2016 Sorghum Report – Black Sorghum">... Read more »</a>

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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<a class="excerpt-read-more" href="https://nulifemarket.com/september-2016-sorghum/" title="ReadSeptember 2016 Sorghum Report">... Read more »</a>

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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<a class="excerpt-read-more" href="https://nulifemarket.com/june-2016-sorghum/" title="ReadJune 2016 Sorghum Report">... Read more »</a>

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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<a class="excerpt-read-more" href="https://nulifemarket.com/april-2016-sorghum/" title="ReadApril 2016 Sorghum Report">... Read more »</a>

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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<a class="excerpt-read-more" href="https://nulifemarket.com/march-2016-sorghum/" title="ReadMarch 2016 Sorghum Report">... Read more »</a>

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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<a class="excerpt-read-more" href="https://nulifemarket.com/february-2016-sorghum/" title="ReadFebruary 2016 Sorghum Report">... Read more »</a>