Sorghum (Sorghum bicolor (L.) Moench) is a gluten-free, whole grain cereal crop grown worldwide. From a nutritional perspective, sorghum grain constituents have been associated with mechanisms that may help mitigate the development of chronic diseases, such as cardiovascular disease and diabetes [1, 2]. According to a recent systematic literature review [2], consumption of sorghum has been associated with improvements in markers of oxidative stress, regulation of blood glucose and lipid levels, as well as enhanced sensations of satiety and appetite, which may aid in weight management, especially when whole grain sorghum products are consumed regularly. Experimental studies also suggest positive effects on cell-mediated immune responses, including antioxidant and anti-inflammatory properties, particularly in polyphenol-rich red and brown sorghum varieties [3]. Therefore, regular intake of sorghum grain is necessary for consumers to benefit from its health-promoting properties. However, this may prove challenging in countries where sorghum is not traditionally consumed, such as Australia, and where the range of sorghum-based products remains limited [4]. Monitoring progress towards sorghum-based product expansion and food innovation requires regular evaluation of its prevalence in products available to consumers globally. Hence, this study investigated and compared sorghum-containing grain-based food products available in major supermarkets in China and Australia. In total, 1,692 products were surveyed in Shenzhen, China, and the Illawarra region, Australia, during 2023/24. Breakfast cereals, snack bars, flours, pastas, and noodles were assessed. Information was collected on ingredients (including the presence of sorghum), product format, brand, product name, and any wholegrain or gluten-free labelling. In China, sorghum was present in 4.3% (12/279) of breakfast cereals, with just one of these listing sorghum as the first ingredient. It appeared in 2.0% (9/458) of snack bars, where it was listed either as 'sorghum' (n=3) or 'sorghum flour' (n=6). In Australia, sorghum was identified in 22 of 356 (6.2%) breakfast cereals, and 9 of 285 (3.2%) snack bars; it was absent from all flours, pastas, and noodles. Most of the sorghum-containing breakfast cereals were extruded products (36.4%), and most carried gluten-free (16/22, 73%) or wholegrain (14/22, 64%) labelling. Snack bars containing sorghum mainly utilised sorghum flour or flakes. Sorghum was listed as the first ingredient in just 2 of 22 (9.1%) breakfast cereals, and in the third or later position in all snack bars. Overall, the audit findings indicate that sorghum is underused as an ingredient in mainstream grain-based food products available in major Chinese and Australian supermarkets. Increased awareness of its potential health benefits may be necessary to encourage broader incorporation of sorghum grain in food products across various markets.