USDA-ARS Food Scientists Cook Up New Uses for Ancient Grains
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Narrator: Ancient grains like chia and amaranth have stood the test of time because they are highly nutritious. Unfortunately, consumers may have a hard time adding these grains to their diets because few products contain them. Scientists with the USDA's Agricultural Research Service are changing that by finding new uses for these old grains. 

Sean Liu: You have a lot of minerals, vitamins, good proteins and amino acids, so we realize that a lot of stuff we can take from the ancient grains to produce common foods. But the other thing that's important is the food has to be delicious.

Narrator: ARS researchers are creating ingredient blends by adding an ancient grain to oats to make foods that are not only nutritious but the taste good, too. These functional food blends have the potential to increase demand for numerous crops. ARS is a leader in creating plant-based value-added food ingredients such as Nutrim and Oatrim, both fat replacers made from oats. 

Retired ARS researcher George Inglet led the development of these products, which are used in foods like salad dressings and ice cream to lower fat and calorie content. 

Sean Liu: George is a giant in the field, so we follow his steps to provide the technology for the consumers and the industry to produce healthy food to improve the lives of the American people. 

In Peoria Illinois for the US Department of Agriculture I'm Pat O'Leary.