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Millets are rapidly gaining global recognition as a wholesome, gluten-free alternative in the bakery industry. Their exceptional nutritional profile, climate-resilient cultivation, and growing consumer demand for healthy and sustainable ingredients make them an ideal export commodity for international markets.

Millets are reshaping the global cereals and snacks industry as consumers increasingly seek clean-label, nutrient-dense, and gluten-free alternatives to traditional grain products. Once confined to regional diets, millets like foxtail, sorghum (jowar), finger millet (ragi), and pearl millet (bajra) are now used in everything from breakfast bowls to healthy snack bars—creating a wide range of opportunities for international buyers and food manufacturers.

Millets are revolutionizing traditional sweets by making them more wholesome, fiber-rich, and suitable for modern dietary needs. From festive delicacies to daily treats, millet-based sweets offer a guilt-free indulgence that resonates with today’s health-conscious market.

Millets are gaining popularity in the form of soft, digestible porridge—known as Juk in Korea and Kanji in India. Traditionally consumed for nourishment, it is now being embraced globally for its role in gut health, elderly nutrition, and recovery diets.

Dosa, a fermented pancake from South India, is now being modernized with millet-based formulations. Millet dosas are light, nutritious, and diabetic-friendly, fitting seamlessly into gluten-free and plant-based meal lines.