Sorghum

Sorghum is a versatile cereal grain that is a staple food in many parts of Africa and Asia. It is a drought-tolerant crop, grown widely across the UK, and can be used whole, milled into flour, or processed into syrup. The grain has a mild, slightly sweet flavour and a chewy texture when cooked.

Sorghum is increasingly used in the UK as a gluten-free alternative to wheat, appearing in products like bread, cakes, and pasta. Its flour can be used as a thickener in sauces and gravies, and sorghum syrup can be used as a natural sweetener. It is also found in cereal bars, crisps, and puffed snacks, often contributing to texture and a subtle sweetness.

Sorghum is a grain and not considered a food additive in the UK. It is a source of dietary fibre, protein, and various micronutrients. Research suggests that the fibre and antioxidants in sorghum may contribute to gut health and have a positive impact on blood sugar levels, though more extensive peer-reviewed studies are ongoing.