bake - April 2017 - 40

breads

Sprouting
Wings
ADOBESTOCK

The natural, organic and functional food industry has never

Sprouted grain bread is the specialty of such exhibitors as

been stronger, according to Carlotta Mast, executive director of

Silver Hills Bakery, Abbotsford, British Columbia, and Angelic

content for New Hope Network.

Bakehouse, Cadahy, Wisconsin, which is introducing bread
crisps made using its proprietary sprouting method.

"Natural, organic and functional is still a relatively small piece
of the pie, but it's growing at a much faster rate than total

Primizie Snacks, Austin, Texas, is introducing a line of thick-cut

food," Mast said during a state-of-the-industry presentation at

crispbreads made with organic sprouted grains such as ama-

Natural Products Expo West, which took place March 10-13 in

ranth, quinoa and sorghum. Varieties include ancient grains,

Anaheim, California. "I think this is reﬂected in our conventional

green harvest, rustic beets and smoked cheddar.

grocery stores, the Krogers and Targets and Safeways of the
world, where you're seeing retailers taking space from conven-

Partners, A Tasteful Choice Co., Kent, Washington, is launch-

tional products and actually growing their natural, organic and

ing Blue Star Farms Organic Sprouted Lentil & Ancient Grains

functional sets because that's where consumer demand is and

snack crackers, which include sprouted lentil, millet, sorghum

where we're seeing growth."

and chia seeds. With 12 grams of plant-based protein per serving, new Almond Butter Power Bites from Soul Sprout, Long-

Sales of natural and organic food and beverage products in the

mont, Colo., are made with sprouted nuts and seeds and avail-

United States surged nearly 11 percent last year to $67.2 billion.

able in chocolate brownie and chocolate chip cookie dough
varieties. A line of Almond Butter Big Bites includes cacao

A key theme behind a number of trends in product development

almond and cinnamon ﬂavors.

displayed at Expo West is a back-to-basics approach to food.
New from Simple Mills, Chicago, is a line of sprouted seed
"More and more consumers, as their trust in the products they

crackers featuring a blend of sprouted sunﬂower, ﬂax and chia

buy wanes, are paying more attention, reading food labels and

seeds. With 3 grams of protein per serving, ﬂavors include

scrutinizing their purchases," Mast said. "They're looking for

original, everything, jalapeño and garlic and herb.

products that get back to a simpler way, a pre-industrialized
food system that focuses on whole nutrient-dense ingredients

Quinoa Gains Proliferation Status

and a closer-to-nature approach to processing."

A menu adoption cycle from Datassential offers insight on how
popular some speciﬁc ancient grains have become in America.

According to top trends spotted at Expo West 2017, a number

For example, sorghum, farro and quinoa all are on different

of brands are touting the use of sprouting in product develop-

levels in the cycle.

ment. New crackers, chips and bread are made with seeds,
grains and beans that have been sprouted to improve the bio-

Sorghum is still in the "inception" level, where ingredients start

availability and absorption of nutrients.

to appear in ﬁne-dining establishments and authentic ethnic

40 < APR 2017 | bakemag.com

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