Ancient grain boom: Ingredion and NorQuin to distribute quinoa ingredients globally

14 May 2020 --- Ingredion has entered into an exclusive commercial agreement with Northern Quinoa Production Corporation (NorQuin) to globally distribute and market NorQuin's quinoa flours. The company has also concluded a financial agreement, including the option of a future equity investment in NorQuin which will broaden Ingredion’s range of plant-based protein ingredients that are widely sought after by consumers.

Speaking to FoodIngredientsFirst, Aaron Jackson, CEO of NorQuin, explains how quinoa is on 17 percent of menus in the US and will continue to expand. “Demand for quinoa and other plant-based ingredients has grown materially over the last several years. As the plant-based movement continues, quinoa is perfectly positioned as it is a complete protein nutritional profile, having all nine essential amino acids,” he says. 

As more consumers globally are moving to plant-based diets, the foodservice and food manufacturing channels are rapidly adjusting to meet the consumer preference changes. “We’ve seen some of the largest Quick Serve Restaurants (QSR)’s and food manufacturers double their efforts to rapidly bring more plant-based products to consumers. As these consumer diets change, it is critical to find options that deliver a complete protein and a reasonable cost, quinoa does that.”

 Ingredion entered into an exclusive commercial agreement with Northern Quinoa Production Corporation (NorQuin) to globally distribute and market NorQuin's quinoa flours.The agreement with NorQuin will further expand Ingredion’s specialties portfolio with quinoa flours and capitalize on the plant-based protein trend shaping the global food industry. 

“Consumers today are looking for foods and beverages made with real ingredients that are familiar, trusted, sustainably-sourced and authentic. This latest investment complements our pulse-based protein portfolio, unlocks future growth opportunities and enhances our ability to co-create with our customers to deliver consumer-preferred foods and beverages that are nutritious and taste great,” adds Jim Zallie, Ingredion’s President and CEO. 

The ancient grain in the spotlight
The resurgence in ancient grains in recent years reflects rising levels of interest in alternative grain products that are positioned as traditional, natural and nutritious, with some also being suitable for gluten-free formulations.

Consumers increasingly prefer less processed foods, such as ancient grains. Their rise in popularity is evidenced by the average annual growth of 16 percent in global F&B launches tracked with ancient grains between 2014 and 2018, according to Innova Market Insights. The most common ancient grain among relevant product launches is quinoa, followed closely by chia seeds.

Quinoa has been a trendy grain for some years, with its position being bolstered by its ever-expanding health halo and superfood status. The grain is increasingly featured in ready meals and side dishes NPD, as well as within products that tout ancient grains on their labels, according to Innova Markets Insights. Quinoa is also commonly featured in sports nutrition applications which particularly highlight its high-protein profile.

Plant-based power
“Consumer demand for plant-based protein is rapidly growing around the world and we want to offer a full range of solutions that best meet our customers’ needs,” adds Tony DeLio, Senior Vice President, Corporate Strategy and Chief Innovation Officer at Ingredion. “Quinoa is a grain, which has nutritional value that is complementary to pulses, such as peas and lentils. NorQuin has invested more than two decades of research to develop proprietary and high-yielding quinoa. Working with NorQuin, we have the opportunity to further innovate and commercialize novel quinoa-based protein offerings for food manufacturers.”

Commenting on which applications will have most potential for growth, Jackson flags that baked goods, protein bowls, beverages and meat alternatives “all have tremendous growth potential.”“We aim to make quinoa more accessible so we can improve human health and the resource efficiency of the foods that we eat. Our new partnership with Ingredion will help us do that at scale,” continues Jackson. “Ingredion’s global reach, deep-rooted distribution channels and R&D expertise will help accelerate our growth and deliver on our mission.”

Commenting on which applications will have most potential for growth, Jackson flags that baked goods, protein bowls, beverages and meat alternatives “all have tremendous growth potential.”

Moreover, NorQuin has solved the erratic supply driven by South American providers. “We grow and process our products in North America, leveraging technology and sophisticated farms to provide consistent supply and traceability,” he adds. 

The high-value quinoa flours will be grown and milled in the Canadian plains, according to Jackson. 

Meanwhile, the COVID-19 pandemic is notably shifting a focus on plant-based ingredients, he reveals. “During the coronavirus we are hearing about the supply chain breaking down with respect to animal protein. Biomanufacturing and leveraging plants that drive meat alternatives will continue to see explosive growth,” he concludes. 

Earlier this month, Ingredion reported its results for the first quarter 2020, highlighting undisrupted demand for its products amid COVID-19. The company noted an US$18 million rise in capital expenditures at the start of this fiscal year following its investments. Moving ahead, the company expects robust demand for traditional packaged food products in light of the pandemic.

By Elizabeth Green