instore - February 2018 - 17
specialty insights
San Leandro, California-based La Brea
Bakery, a division of Aryzta LLC, has
been using ancient grains in a number
of its breads since the '90s, says
Jonathan Davis, the company's
senior vice president of R&D.
Quinoa, farro, spelt and emmer are
among the grains used to make breads in
La Brea's Bakery Reserve line.
In 2018, Corbion expects ancient grains to show up more frequently
in breads and sweet baked goods. Sweet baked goods, Robertson says,
often benefit from the addition of the slightly nutty flavor ancient
grains deliver.
La Brea also uses ancient grains for breads in other
product lines, Davis says. Quinoa and amaranth, for instance, have
been used in the company's Multi-grain, Italian 5 Grain and Whole
Grain loaves for years.
carbohydrates, but they're also known
to give foods a chewy texture and
great taste."
Beyond bread
Ancient grains were in the spotlight throughout 2017, and in 2018,
based on various trend forecasts, they will continue to be very popular,
Davis says. That demand will be driven not only by consumers' search
for healthier foods, but also by increased recognition of how good
foods made with ancient grains taste.
"Ancient grains are low in fat, high in protein and a great source of
carbohydrates, but they're also known to give foods a chewy texture
and great taste," he says. "We'll continue to see bakeries introduce new
variation of breads and pastries made with ancient grains."
"Ancient grains are low in fat, high
in protein and a great source of
Ashley Robertson, Corbion
The instore bakery items most likely to substitute ancient grains for
flour include breads, bagels and muffins, Robertson says. But other
instore items -spiced breads, scones, pastries -also can be enhanced
with ancient grains. Whatever the item, Corbion will be there to meet
the need. "We are continually expanding our ancient grain portfolio in
order to better fit the needs of our customers," Robertson says. "This
includes offering products that fit other growing segments, such as
organic and high fiber."
For Ardent Mills, gluten-free and
multigrain breads are the top
bakery items incorporating ancient
grains, says Trouba, who adds that
while quinoa is widely used in the
production of snacks, it's still a relative newcomer to the bread world.
"There continues to be room for
growth."
In 2018, Trouba says, look for
the continued incorporation of
heirloom wheat varieties into a
wide variety of products. "Bakeries
are somewhat familiar with spelt,
but other varieties, such as White
Sonora, with unique flavors and
stories will increase in demand."
La Brea has been adding ancient
grains to its breads since the 1990s.
instore * FEBRUARY 2018 * 17
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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