LUBBOCK, TEXAS (RFD NEWS) — Sorghum is gaining wider visibility in the food industry as demand continues to grow for gluten-free and nutrient-dense ingredients, with the crop appearing in everything from cereals and snacks to baked goods and beverages.
June is National Sorghum Month, and industry leaders are using the moment to highlight the crop’s versatility, nutrition, and value to producers. Lanier Dabruzzi with the United Sorghum Checkoff Program joined us on Wednesday’s Market Day Report to discuss where consumers are most likely to encounter sorghum in everyday foods and why awareness of the grain continues to expand.
Dabruzzi pointed to the growing list of mainstream food products that now include sorghum, especially in the gluten-free category. She noted that consumers may already be eating sorghum without realizing it, as it is increasingly used in cereals, snack bars, baking mixes, breads, and newer product innovations across major food brands.
She also discussed the nutritional profile of sorghum, highlighting its protein and fiber content, as well as its naturally occurring antioxidants. She said those attributes make it attractive for consumers focused on digestive health, blood sugar management, and overall wellness, while also supporting innovation in functional food development.
Dabruzzi further explained the “The Wide World of Sorghum” campaign, which showcases the grain’s global culinary uses. She said sorghum is featured in a wide range of international dishes and formats, underscoring its adaptability across cuisines and its potential for continued growth in the U.S. market.
For first-time users, Dabruzzi recommended starting with simple preparations of cooked sorghum as a base grain for bowls, soups, or meal-prep dishes, noting that it holds its texture well throughout the week and can also be used in flour-based baking or popped snacks.
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