Puffed Sorghum

1. Breakfast and Snack Applications

• Ready-to-eat cereals – Used as a base or mix-in for puffed multigrain cereals or granola blends.

• Snack mixes & trail mixes – Adds crunch and visual variety alongside nuts, seeds, and dried fruits.

• Energy bars – Provides texture and volume in nutrition and snack bars.

• Flavored puffed snacks – Seasoned versions (sweet, savory, spicy) serve as gluten-free snack alternatives to puffed rice or corn puffs.

• Toppings – Ideal for yogurt, smoothie bowls, or ice cream toppings.

2. Bakery and Confectionery Uses

• Inclusions in baked goods – Can be mixed into cookies, granola bars, or clusters for extra crunch.

• Chocolate and confectionery coatings – Often enrobed in chocolate or caramel for snackable clusters.

• Gluten-free baking – Used in gluten-free bakery formulations as a crisp inclusion.

3. Foodservice and Culinary Applications

• Salad and soup toppings – Adds crunch and a nutty note to salads or soups.

• Savory coatings – Crushed puffed sorghum can serve as a gluten-free breadcrumb or tempura alternative.

• Grain bowls and sides – Used as a garnish for modern grain-based dishes or to add texture in culinary presentations.

4. Functional and Specialty Product Uses

• Gluten-free formulations – Naturally gluten-free, making it suitable for celiac and allergen-friendly product lines.

• Whole-grain products – Helps meet whole-grain labeling requirements while providing a light texture.

• High-fiber snacks – Adds dietary fiber and low-glycemic carbohydrates.

• Plant-based foods – Supports clean-label, sustainable, and plant-forward formulations.

5. Emerging and Innovative Applications

• Cereal-based beverage toppings – Used as a floating inclusion in plant-based or dairy beverages.

• Sustainable grain alternatives – Promoted for eco-conscious brands leveraging sorghum’s low water and input needs.

• Extruded snack innovation – Used in combination with other grains in extruded snack products for unique crunch and nutrition profiles.