commissary INSIDER - May 2017 - 14

Research and Development

The push for non-GMO
by John Unrein

he push to develop more nonGMO foods continues to accelerate in step with growing awareness among American consumers, who
increasingly seek out and purchase
products that they believe contribute to
a better environment. The definition of
health and wellness has evolved beyond
diet and exercise, according to The NPD
Group, to a new level of personalization.
"Now they're looking for personal plans
that meet their own specific interests
and, more importantly, their lifestyles,"
says Darren Seifer, NPD Group's food
and beverage analyst.

Food producers are working rapidly to
bring non-GMO ingredients and products
into the pipeline. If your goal is going
GMO-free, specialty ancient grains and
modern wheat offer solutions. Ancient
grains are also gluten-free.

This lifestyle trend has shifted to a renewed emphasis on demand for "wholesome" foods. And with consumer awareness of GMOs rising, the end result is
having a larger impact on the food industry, says Kathy Sargent, market director,
bakery, for Corbion, based in Lenexa,
Kansas. "Consumers are buying more
non-GMO products than they did in the
past. So, food producers are working
to reformulate products to contain nonGMO ingredients."

"If you want to make something whole
grain or multigrain, there are a number of
ways to include these products that don't
have to just be in the dough," explains
Brian Strouts, vice-president of baking
and food technical services at AIB International. "Going with something larger
as a topical helps to meet that demand,
and it really helps to give it the visual
your customers may be looking for."

Why this matters to food commissaries is
that more demand means tighter supply.

Bakers may choose from a wide range
of grains, including Kamut, farro, spelt,
triticale, rye and oats. Gluten-free options include corn, rice, millet, sorghum,
amaranth, quinoa, teff and buckwheat.
Used as a topping, whole grains of larger
particle size offer visual appeal and artisanal quality to bread.

Ardent Mills recently launched its Great
Plains Quinoa brand with the largest quinoa growing network in North
America. Quinoa farmer Joe Dutcheshen

GMO-Free
Solutions
Heading to IDDBA 2017? Be sure to
check out the following companies
to learn more about their GMO-Free
solutions.
Flowers Foods/Alpine Valley Bread
Company-Booth # 1203
Gardner Pie Company-Booth # 2595
Vandemoortele-Booth # 2625
Upper Crust Ltd.-Booth # 3255
Global Agri-Trade Corporation-Booth
# 3386
Euro Classic Imports, Inc.-Booth # 3686
Deep River Snacks-Booth # 3754
California Lavash-Booth # 4277
Sparrow Enterprises Ltd.-Booth # 4307
Haig's Delicacies-Booth # 4308
Golden West Food Group-Booth # 4327

explained they are excited about the relationship with Ardent Mills. "We have
seen the positive impact their commitment to double organic wheat acres has
had on North American farmers and the
organic wheat supply and know that
level of commitment will have a similar
impact in the quinoa market."
Dutcheshen began evaluating different
varieties of South American quinoa seeds
on his family farm in 1992. Ardent Mills
began promoting quinoa as the star of its
ancient grains line in 2007. Ardent Mills
Great Plains Quinoa line includes seeds,
whole grain flour, flakes, crisps, custom
multigrain blends and mixes.

BAKERS CAN CHOOSE FROM A WIDE RANGE OF NON-GMO GRAINS.
PHOTO: SHUTTERSTOCK

14 * MAY 2017

commissary INSIDER

Leading the movement in ancient grains,
quinoa usage has shown double-digit
growth in entrées, sides and kids' menus,
according to a Technomic MenuMonitor

Table of Contents for the Digital Edition of commissary INSIDER - May 2017