1. Rediscovering Ancient Grains Paul Anderson Champagne Foods Ltd

2. Ancient Grains Kamut ® Spelt Emmer Einkorn Amaranth Millet Quinoa Teff Chia

3. Kamut ® ● Egyptian for “Soul of the Earth” ● Mysterious origins, thought to be cultivated over 6000 years ago ● Relative of durum wheat ● Untouched by modern breeding programs ● More protein than other wheat varieties (15 – 17%) ● Possible alternative for people with wheat allergies (not suitable for coeliacs) ● Sweeter flavour than traditional wheat varieties

4. Spelt A covered wheat Ancient remains found in the Middle East and Europe Also of the wheat family, but may be a suitable alternative for wheat allergy sufferers (not for coeliacs) High protein (~17%) and high in fibre (~9%) Easily adapted to bread recipes Pleasant nutty flavour

5. Emmer A covered wheat Known as Farro or Grano Farro in Europe Standard daily ration of the Roman legions Primary wheat in Europe, Asia and Africa for the first 5000 years of recorded agriculture High in protein (17%) and easy to digest Very tasty and makes excellent pasta

6. Einkorn A covered wheat Cultivated over 10,000 years ago Typically high in protein (17%) Poor bread making qualities Grows well in marginal conditions Excellent for making cookies and cakes

7. Amaranth ● “Never Fading Flower” ● Aztec origin, but used in Africa and parts of Asia because of the plant's hardy nature and nutritive value. ● 70-80% of the plant can be consumed ● Sweet, malty flavour. Great for puffing ● Well balanced amino acid complex, high in fibre, protein and vitamins.

8. Quinoa (keen-wah) Staple food of the Inca Considered a super food Good source of linoelic acid and essential fatty acids Considered a “pseudocereal “ Related to spinach, beets and Swiss chard Bitter flavour when uncooked Nutty flavour, fluffy texture when cooked

9. Millet One of the oldest foods Highly Nutritious Easy to Digest Does not contain gluten High in Fibre ( 5-6%) High in Protein (15%)

10. Teff (Eragrostis) One of the smallest grains in the world Mostly germ and bran (nutrient dense) Almost gluten-free (not suitable for coeliacs) Primary cereal crop in Ethiopia Seeds discovered in Egyptian Pyramids Can be made into flour Ideal in soups and stews

11. Chia Called ‘running food’ by South American Indians Very high in Protein (20%) Very high in oil ( 30%) mostly Omega-3 fatty acids) Very expensive (Harvested by hand) A Superfood!

12. New Products 2006 – 2008 (Europe) Approximately 200 products launched in the bakery sector Spelt is the most common Ancient Grain Health / nutrition significant aspects Natural is a key descriptor Organic = Significant added value!

13. New Products 2006 - 2008

15. Final Thoughts Why Ancient Grains? Nutrition Provenance Texture Taste

16. Could Ancient be the New New? Thank you for your time Paul Anderson Champagne Foods Ltd