bake - April 2017 - 42

breads

INTERNATIONAL BREAD SYMPOSIUM
ADOBESTOCK

Johnson & Wales University will be host to an International Bread Symposium, taking place May 22-23, 2017
at its Charlotte campus. The program, titled On The Rise:

restaurants, according to Mark DiDomenico, director, client solutions for Datassential, Farro has risen to the "adoption" level,
where an ingredient starts appearing on menus in fast-casual
restaurants.

The Future of Bread, will feature two days of discussion, touching on current industry and consumer trends,
advances in technology and technique, and the socioeconomic and cultural factors that are shaping the business
of bread.

Quinoa's penetration rate on menus reached 8.8 percent in
2016. It works in many different applications, including salads
and burgers, DiDomenico says. Wendy's, for example, calls out
quinoa in a Mediterranean chicken salad. Quinoa is "ﬁrmly"
in the proliferation level of the menu adoption cycle, he said.
Achieving proliferation status means an ingredient is being
picked up by restaurant chains on a national scale.

Peter Reinhart will curate the event. Reinhart is an award
winning author, baker, and member of the JWU faculty.
He has invited an impressive list of speakers to the event
with vast knowledge on the bread world. The list includes
Chad Robertson of Tartine Bakery, Francisco Migoya of
Food Lab and co-author of Modernist Bread, and Tom
Gumpel, Director of Bread Innovation for Panera.

Ardent Mills is launching its Great Plains Quinoa with the
largest quinoa growing network in North America, according
to a recent company announcement. Ardent Mills will bring
transparency, ground breaking scale and the consistent quality
needed to support the mainstream growth of quinoa with con-

The International Bread Symposium is sponsored by Puratos, an international group that offers a full range of innovative products and application expertise in the bakery,
patisserie, and chocolate sectors.

sumers, food manufacturers, bakeries, retailers and restaurants
in the US and Canada.
Ardent Mills began promoting quinoa as the star of its ancient
Quinoa farmer Joe Dutcheshen explains, "We are very excited

grains line in 2007.

about the relationship we now have with Ardent Mills. We have
seen the positive impact their commitment to double organic

Leading the movement in ancient grains, quinoa usage has

wheat acres has had on North American farmers and the

shown double-digit growth in entrées, sides and kids' menus,

organic wheat supply and know that level of commitment will

according to Technomic Inc.'s MenuMonitor 2016 Left Side of

have a similar impact in the quinoa market."

the Menu: Soup & Salad Consumer Trend report. From 2012 to
2016, sales from products containing quinoa have grown sev-

Both the Dutcheshen family and Ardent Mills have a long his-

enfold. Quinoa continues to surge in usage and is increasingly

tory with quinoa in North America. Dutcheshen began evaluat-

included in nutrition bars, ready-to-eat cereal, oatmeal, gluten-

ing different varieties of South American quinoa seeds on his

free foods, tortilla chips, crackers, snacks, prepared dinners and

family farm in 1992.

side dishes, all in a variety of packaging.

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