About Us

Sorghum is a plant-based power-house ancient grain that’s stood the test of time and is the perfect “new” ingredient choice for today. Thanks to its robust nutritional value its ability to create a positive difference for our environment, it is a win for both you and the planet.

Sorghum is known as:

• The Resource Conserving Ingredient™
• The Resource Conserving Crop™
• The Grain That Gives™
• Sorghum Sustains™
• Nature’s Super Grain™

We call it our hero.

Nature's Super Grain™

• A serving of cooked whole grain sorghum is an excellent source of 12 essential nutrients; more than a serving of corn, wheat, oats, rice or quinoa.
• A serving of cooked whole grain sorghum is an excellent source of protein, zinc, selenium and copper, which may contribute to a healthy immune system.
• A serving of cooked whole grain sorghum provides more than double the amount of protein as a serving of quinoa.
• One half-cup serving of cooked whole grain sorghum has nearly double the iron as a 3-ounce sirloin steak.
• You would need to eat more than 7 cups of raw spinach to get the same amount of Vitamin B6 offered in just one half-cup serving of cooked whole grain sorghum.
• Cooked whole grain sorghum is a source of tryptophan, an amino acid that research has shown may be an effective approach to decrease anxiety and increase positive mood in healthy individuals.
• Sorghum is a natural source of antioxidants, which may help to lower your risk of cancer, diabetes, heart disease and some neurological diseases.
• Sorghum is naturally gluten-free and non-GMO.
• The American Cancer Society’s guidelines recommend choosing whole grains, such as sorghum.

Sorghum Sustains™

• One of sorghum’s superpowers is adaptability to climate challenges such as heat and drought, requiring an amazing 30 percent less water than other grains.
• Nationally, 91% of sorghum acres are fed by rain alone.
• Sorghum removes harmful carbon from the atmosphere and stores it safely in the soil, cleaning our air and helping to fight climate change.
• Seventy-five percent of sorghum acres are grown under no-till or minimal tillage practices, which means less disturbance and healthier soils.

Olive oil is a vegetable oil or fat (liquid) obtained from olives (the fruit of Olea europaea), produced by pressing whole olives and extracting the oil. Olive trees have been grown around the Mediterranean since the 8th millennium BC.

One tablespoon of olive oil (13.5 g) contains the following nutritional information according to the USDA

• Food energy: 500 kJ (119 kcal)
• Fat: 13.5 g (21% of the daily value, DV)
• Saturated fat: 2 g (9% of DV)
• Carbohydrates: 0
• Fibers: 0
• Protein: 0
• Vitamin E: 1.9 mg (10% of DV)
• Vitamin K: 8.1 µg (10% of DV)

Besides the excellent nutritional benefits, the contribution of olive tree cultivation and olive oil production towards increased sustainability is also considerable. Olive orchards, especially in the Mediterranean region, are a barrier to desertification and erosion. Also 70% of the world’s olive orchards are entirely rain-fed.

"An apple a day keeps the doctor away" is one of the most popular old sayings that alludes to the nutritional benefits of this delicious fruit. Apples can do a lot for you, thanks to naturally occurring plant chemicals called flavonoids. And they are full of pectin, a fiber that breaks down in your gut.

Apples are low in sodium, fat, and cholesterol. They don’t offer protein, but apples are a good source of vitamin C and fiber. 

One medium apple has about:

• 100 calories
• 25 grams of carbohydrates
• 4 grams of fiber
• 19 grams of sugar
• A variety of strong antioxidants

The apple is thought to have been domesticated 4000–10000 years ago in the Tian Shan mountains in Central Asia, and then to have travelled along the Silk Road to Europe. It was brought to North America by European colonists.

At Sorghum Symphony, the apple is a key ingredient and sweetener in our customer favorite Apple Cinnamon Whole Grain Sorghum Crackers.

The tomato is the edible berry of the plant Solanum Lycopersicon, commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. It was brought to Europe by the Spanish colonists, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.

Tomatoes are loaded with an antioxidant called lycopene. Lycopene gives tomatoes their bright red color and helps protect them from the ultraviolet rays of the sun. They also have potassium, vitamins B and E, and other nutrients.

Tomato is an integral part of our Tomato + Herb cracker and Curry in a Hurry popped sorghum.

Monk fruit, or lo han guo, is a small green melon native to southern China and named after the monks who first cultivated it centuries ago. The plant is cultivated for its fruit extract, called mogrosides, which creates a sweetness sensation 250 times stronger than sucrose. Mogroside extract has been used as a low-calorie sweetener for drinks and in traditional Chinese medicine.

At Sorghum Symphony, we use monk fruit extract in our Chocolate Noir and Apple Cinnamon crackers and our Cinnamon Churro puffed sorghum snacks.

A date is a stone fruit, meaning it has a single seed surrounded by an outer fleshy fruit (like peaches, mangoes, and olives). They’re grown on date palm trees and have been cultivated in the Middle East and the Indus Valley for thousands of years.

On average, dates contain 21% water, 75% carbohydrates (63% sugars and 8% dietary fiber), 2% protein, and less than 1% fat (table). In a 100-gram (3+1⁄2 oz) reference amount, dates supply 1,180 kilojoules (280 kilocalories) of food energy and are a moderate source (10-19% of the Daily Value) of pantothenic acid, vitamin B6, and the dietary minerals magnesium, manganese, and potassium, with other micronutrients in low amounts .

We use date powder to slightly sweeten our Cinnamon Churro puffed sorghum snacks.

Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.

At Sorghum Symphony we use garlic powder in our Tomato + Herb whole grain sorghum crackers and Cajun Kick puffed sorghum snacks.

The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels—all of which may improve overall health.

We use onion powder in our Cajun Kick puffed sorghum snacks and our Curry in a Hurry popped sorghum.

Cinnamon is a spice obtained from the inner bark of tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring agent in a wide variety of cuisines and sweet and savory dishes.

At Sorghum Symphony, cinnamon is a key ingredient in our Apple Cinnamon Crackers and our Cinnamon Churro puffed sorghum snacks. It is also a supporting ingredient in our Curry in a Hurry popped sorghum.

Oregano is a herb from the mint, or Lamiaceae family. People have used it for thousands of years to add flavor to dishes and in traditional medicine.

Oregano is an integral part of the Tomato + Herb whole grain sorghum cracker, and Garlic Pizza and Cajun Kick puffed sorghum snacks.

Turmeric is a traditional Indian spice with a powerful compound called curcumin which has anti inflammatory properties. It also imparts a beautiful golden yellow color.

We use turmeric in our curry spice blend used to flavor the Curry in a Hurry popped sorghum.

Ginger root is widely used as a spice and in traditional medicine.

We use ginger in our curry spice blend used to flavor the Curry in a Hurry popped sorghum.

Black pepper is the world's most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound Piperine.

At Sorghum Symphony we use pepper in our Curry in a Hurry popped sorghum and Cajun Kick puffed sorghum snacks.

Clove is native to Indonesia and has been used as a spice for foods and in traditional Chinese and Ayurvedic medicine.

We use clove in our Curry in a Hurry popped sorghum.

Chili peppers are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their "heat" intensity.

At Sorghum Symphony we use chili powder in our Curry in a Hurry popped sorghum and to add a slow heat to our Cajun Kick puffed sorghum snacks.

Thyme is an herb indigenous to the Mediterranean region. Thymes have culinary, medicinal, and ornamental uses; the species most commonly cultivated and used for culinary purposes is Thymus vulgaris.

At Sorghum Symphony we use thyme in our Cajun Kick puffed sorghum snacks.

The cocoa bean (technically cocoa seed) or simply cocoa, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans form the basis of chocolate.

The cacao tree is native to the Amazon rainforest. It was first domesticated 5,300 years ago, in equatorial South America, before being introduced in Central America by the Olmecs (Mexico).

Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa.

Cocoa contains various phytochemicals, such as flavanols (including epicatechin), procyanidins, and other flavanoids. A systematic review presented moderate evidence that the use of flavanol-rich chocolate and cocoa products causes a small (2 mmHg) blood pressure lowering effect in healthy adults—mostly in the short term. 

Cocoa powder is packed with nutrients, including minerals such as iron, zinc, selenium, and magnesium. 

At Sorghum Symphony, we use both alkalized and natural cocoa for our Chocolate Noir Whole Grain Sorghum Crackers, which are sweetened with a hint of agave and vanilla in order to preserve the nutrition benefits of cocoa.

Vanilla is a spice derived from orchids of the genus Vanilla. Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Nevertheless, vanilla is widely used in baking, perfume production, and aromatherapy.

At Sorghum Symphony, we use vanilla extract in our Chocolate Noir and Original Crackers and our Cinnamon Churro puffed sorghum snacks.

Agave syrup or agave nectar, is a sweetener produced from several species of agave, succulent plants that grow southwestern United States and Mexico. Blue agave syrup is 1.4 to 1.6 times as sweet as sugar and only 56% fructose content.

At Sorghum Symphony, we use blue agave syrup as a sweetener in our our Chocolate Noir and Original Whole Grain Sorghum Crackers.