Supermarket Perimeter - May 2019 - 35

Flour. Heritage European is a low-protein patent ﬂour
with good absorption and volume. BeneGrain sprouted
whole wheat ﬂour brings a slight maltiness and a sweeter ﬂavor proﬁle than a traditional whole wheat ﬂour.
Expect sprouted grains to surge in popularity, according to Baking & Snack, a sister publication of Supermarket
Perimeter. A 2017 GlobalData consumer survey noted
that 60% of U.S. shoppers think sprouted grains and
seeds have a positive impact on health.
Jim Canterbury, director of sales, Alvarado Street
Bakery, Petaluma, California, said the grains' digestibility
and energy beneﬁts combat any negative perception of
carbohydrates in bread. The minimally processed grains
used in Alvarado Street Bakery's Black Label line of
sprouted bread are easier to digest than those made with
highly processed ﬂour, create longer-lasting energy and
can help control blood sugar levels. Canterbury likened
sprouted bread's trajectory to the organic trend.
"Sprouted has the same journey in that it was also a
strange sell a couple years ago," he told Baking & Snack.
"And now it's a must-have - especially in the bread
business."
At the recent International Artisan Bakery Expo, exhibitors such as AB Mauri (Burgen premium bread mixes),
Abel & Schafer (new Massa Madre Ferment), ADM (new
organic ﬂours), Ardent Mills (whole grains and multigrain
breads), Bay State Milling (BeneGrain sprouted grains
and ﬂours), Corbion (clean label solutions) and General
Mills Convenience & Foodservice (artisan bread ﬂours)
presented innovative products for bakers of all types.
Ancient grains like quinoa, sorghum and teff are in big
demand, and bakers are seeking professional techniques
to take full advantage of this trend.
Denver-based Ardent Mills features The Annex by
Ardent Mills, a team of experts dedicated to bringing a
broad portfolio of plant and specialty grain innovations
to the industry, including ancient and heirloom grains,
pulses, barley and organic products available in unique
formats such as crisps and Individually Quick Frozen
grains, perfectly cooked and ready for culinary inspiration. With farmer relationships, custom growing and
identity-preserved programs, The Annex is dedicated to
bringing tomorrow's specialty grains and plant-based
ingredients.
Craft bread baker Zachary Golper is another huge
fan of the specialty grain movement, and how he can
produce more interesting bread ﬂavors. The 2019 James
Beard Outstanding Baker ﬁnalist and owner of Brooklyn,
New York, favorite Bien Cuit, scours the planet in search
of interesting grains that produce unique and globally
inspired ﬂavors. "Right now, I'm getting durum ﬂour from
Sicily (Italy) from a third-generation miller," says Golper.
"It's milled from an ancient variety of durum. It's like a
new, found love."

Gaining traction in convenience
and foodservice channels
St. Louis-based Companion owner and founder Josh
Allen enjoys an inside view of America's bread business,
overseeing operations at one of the leading intermediate
wholesale bakeries in the United States. So what trends
does he see have staying power?
"There is deﬁnitely more movement on the sandwich
side of things. Whole grain sandwich breads are doing
well. More sourdoughs," Allen says. "Sandwich breads are
taking off in a multitude of directions, giving customers
more options and signaling a strong positive for the "ﬁne
casual" movement in American dining culture. "Food is
becoming more casual and much more approachable
in restaurants, whether that be a great lobster roll or an
Italian panini," he adds.
Whole grains are most certainly gaining ground. In
October 2018, Panera Bread announced that it is the
ﬁrst national restaurant company to disclose the whole
grain content of breads on its menu. The bakery cafe
chain will label all servings of whole grain per slice, roll
or bagel, as well as the whole grain percentage, on all
breads over 50% whole grain. Panera recently introduced
new on-the-go options to its menu in the form
www.supermarketperimeter.com

Zachary Golper of Bien
Cuit is always on the
lookout for interesting
grains that produce
unique bread ﬂavors.

MAY 2019 - 35

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Supermarket Perimeter - May 2019

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