instore - February 2018 - 16

specialty insights

the Tiny Hero brand is beginning to hit shelves. "As more consumers
become familiar with this type of quinoa, it will accelerate adoption in
the retail and foodservice spaces," Trouba says.

"We are
continually
expanding our
ancient grain
portfolio in order
to better fit the
needs of our
customers."

Ardent Mills' investment in
ancient grains extends far
beyond quinoa. Demand for
heirloom wheat, driven in large
part by the renaissance in artisan
bakeries, is also up, Trouba says.
Also popular are spelt, rye and
more unique varieties like Ardent
Mills' new White Sonora Wheat
- a soft wheat with a Southwest
lineage that's long been popular
in tortillas and is becoming
popular among distillers.

"Ancient grains are becoming a prominent ingredient in the bakery
industry as demand for healthy, nutrient-dense products continues

La Brea's Jonathan Davis, seen here with Dean Folkvord, owner of Wheat
Montana, says ancient grains are not only healthy - they also taste great.

to rise," Robertson says. "The bakery trend started with quinoa, but in
2017, sorghum and teff quickly made their way onto shelves as the new
'it' grains."
And with increased demand for gluten-free and non-GMO bakery
products, four other ancient grains -kamut, spelt, amaranth and lupin
- also are becoming more popular, Robertson says.

Ancient grains,
modern benefits
*

Low in fat, high in protein
and fiber

*

Checks many "free from"
and "clean label" boxes

*

Chewy texture, great taste

*

Nutrient-dense

*

Typically grown on smaller,
sustainable farms

*

Transparent

*

A story to tell

*

Full of "good" carbohydrates

16 * FEBRUARY 2018 * instore

© PIZMOVKA - STOCK.ADOBE.COM , LA BREA, ©SARATM - STOCK.ADOBE.COM

Ancient grains enjoyed another
year of big growth in 2017, and
2018 shouldn't be any different,
Ashley Robertson, Corbion
says Ashley Robertson, market
manager for breads and rolls for
Lenexa, Kansas-based Corbion.
Many of today's consumers, she says, prefer products made with
ancient grains because of their high plant-based protein content.
Ancient grains are also high in resistance to starch, which acts like fiber
and can be helpful in weight loss. Another factor putting ancient grains
on the hot list, Robertson says, is the fact that several of them, including
quinoa, amaranth, teff, millet and sorghum, are gluten-free.



http://STOCK.ADOBE.COM

Table of Contents for the Digital Edition of instore - February 2018

instore - February 2018
Editor's Note - Online on topic
CONTENTS
News - NEED TO KNOW
Spotlight: BY THE NUMBERS Donuts
Product Knowledge: CATEGORY UPDATE Deli sides
Specialty Insights - CONSIDER Ancient grains
Feature - Kum & Go's new direction
Feature - Specialty spotlight
Cover story - Delivery decisions
Commissary Insider
Insight Insider: Core-Mark bets big on fresh, foodservice
Food Safety: Pathogen protection with a clean label
Technology: Simplifying inventory management
Merchandising - ON DISPLAY destination centers
Product Trends
Product Showcase
AD INDEX
instore - February 2018 - instore - February 2018
instore - February 2018 - instore - February 2018
instore - February 2018 - 2
instore - February 2018 - Editor's Note - Online on topic
instore - February 2018 - 4
instore - February 2018 - 5
instore - February 2018 - CONTENTS
instore - February 2018 - 7
instore - February 2018 - News - NEED TO KNOW
instore - February 2018 - 9
instore - February 2018 - Spotlight: BY THE NUMBERS Donuts
instore - February 2018 - 11
instore - February 2018 - Product Knowledge: CATEGORY UPDATE Deli sides
instore - February 2018 - 13
instore - February 2018 - Specialty Insights - CONSIDER Ancient grains
instore - February 2018 - 15
instore - February 2018 - 16
instore - February 2018 - 17
instore - February 2018 - Feature - Kum & Go's new direction
instore - February 2018 - 19
instore - February 2018 - 20
instore - February 2018 - 21
instore - February 2018 - Feature - Specialty spotlight
instore - February 2018 - 23
instore - February 2018 - 24
instore - February 2018 - 25
instore - February 2018 - 26
instore - February 2018 - Cover story - Delivery decisions
instore - February 2018 - 28
instore - February 2018 - 29
instore - February 2018 - 30
instore - February 2018 - 31
instore - February 2018 - 32
instore - February 2018 - Insight Insider: Core-Mark bets big on fresh, foodservice
instore - February 2018 - 34
instore - February 2018 - 35
instore - February 2018 - 36
instore - February 2018 - 37
instore - February 2018 - 38
instore - February 2018 - 39
instore - February 2018 - Food Safety: Pathogen protection with a clean label
instore - February 2018 - 41
instore - February 2018 - 42
instore - February 2018 - 43
instore - February 2018 - Technology: Simplifying inventory management
instore - February 2018 - 45
instore - February 2018 - Merchandising - ON DISPLAY destination centers
instore - February 2018 - 47
instore - February 2018 - Product Trends
instore - February 2018 - Product Showcase
instore - February 2018 - AD INDEX
instore - February 2018 - 51
instore - February 2018 - 52
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