The category of grains, seeds, breadings, and coatings has changed markedly in the past several years. While the classic grains—wheat, corn, rice, oats, and barley—remain at the top of the silo in use and sales, a constantly expanding variety of seeds, both Old World and New World in origin, have shown they can make waves on a crest of trendiness—and that they have staying power to compete with the classics. Driving this paradigm shift are the three converging movements of gluten-free, non-GMO, and the impetus to include more whole grains into the diet.

Several heritage seeds and grains have made inroads into food processing, not only as whole components but via their flours and starches. Chia, quinoa, millet, hemp, teff, sorghum, buckwheat, flax, freekeh (green durum wheat), and fonio are examples of success stories in the seed and grain fields. Also, ancient forms of wheat and barley and their cousins have expanded widely, featuring rye, triticale, spelt, farro, and kamut, as well as black and purple barley, red and purple rice, tri-colored quinoa, and others. All have added more options to the grain and seed toolbox.

Each of these trending grains and seeds boasts its own unique complement of vitamins and minerals; phytochemicals; fatty acids, including omega-3, -6, -7, and 9; starches; and fibers (soluble and insoluble). And all these seeds and grains are fundamental components in breadings and coatings. From flours and starches, to breadcrumbs and panko, to cereals such as puffed rice, toasted oats, and corn flakes, they make classic coating components used to impart a unique flavor and texture. Other crunchy coating components include various snack chips, such as flavored corn and tortilla chips, pretzels, herb- or cheese-flavored crackers, potato chips, and others.

Breadings and coatings also have become increasingly inclusive of ingredients such as toasted chickpeas and other legumes, dehydrated vegetables and herbs, starches from various tubers (including yam, tapioca, and taro), soy sauce granules, yeast flakes, and even crumbled dehydrated meats (hello, bacon!).

The addition of coatings to foods is more than structural. Breadings and other coatings are used to enhance the whole eating experience, and perhaps even add an unexpected twist. Whether a crunchy cornflake coating on an oven-fried chicken drumstick, or toasted whole millet, poppy, and sesame seeds on an ancient grain sourdough roll, the texture, flavor, color, and aroma all create a whole that’s greater than the sum of its parts.

In this section, we offer detailed listings for suppliers of grains, seeds, breadings, and coatings, as well as certain ingredients derived from those sources and the ancillary ingredients that support them in formulations. Click below for references by company name, headquarters, and website.