A recent article on the market for whole grain foods included mention of millet (presumably proso), sorghum, and teff: "Finding new avenues for whole grain growth," by Jeff Gelski, Food Business News, 21 Aug 2025 https://www.foodbusinessnews.net/articles/28878-finding-new-avenues-for-whol... Two consecutive paragraphs from the article are quoted below “‘Whole grains like oats, millet, sorghum and quinoa are seeing a notable rise in use across a wide range of food categories — from breads and crackers to waffles, cereals and pastas,’ Nikolov* said. ‘While ancient grain blends have been in the market for some time, there’s a growing trend of incorporating these nutrient-dense, often gluten-free, grains into more mainstream products. Their appeal lies not only in their unique textures and flavors, but also in their associations with health, sustainability, and dietary diversity — qualities that resonate strongly with today’s health-conscious consumers.’ “Quinoa, millet and spelt are appearing in breakfast cereal, said Tarrand Fiesel, vice president of sales and marketing for DakotaMB. She added sprouted, ancient and white whole wheat flours are popular in bread, rolls, buns and baking mixes, and whole grain chips, crackers, popcorn, bars and puffs are using ancient grains like sorghum, teff and amaranth.” * (Kelsi Nikolov, senior research and development scientist for Bay State Milling Co., Quincy, Mass.) Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance