Growing with Grain, Honeyville - August 2017 - 1

Growing
with Grain
Honeyville invests in a new manufacturing
and distribution facility to
fuel grain-based food innovation.
Ancient grain flatbreads. Gluten-free brownies. Steel-cut overnight
oats. These are the products today's shoppers seek out in the bakery
department, and bread, cereal and snack food aisles. It's a very different
array of products from the early 2000s, which is when the importance
of whole grains in the diet gained momentum and gluten awareness
entered mainstream conversation.
It was during the height of the low-carb movement more than
two decades ago-when consumers largely avoided baked goods
and grain-based foods-that culinary professionals used the lull to
reinvent and revitalize everything from bagels to tortillas. They started
developing premium products using artisanal baking processes
and heirloom grains. They learned how to add nutritional value and
diversify flavors and textures. They explored gluten-free formulating,
and in time, got good at it.
Honeyville Inc., Ogden, Utah, helped then and is ready to assist
today's bakers and chefs with formulating on-trend baked goods and
grain-based foods. Honeyville's 60-plus years of experience in grain
milling, heat treatment, blending and co-packing makes the company
an attractive partner with developing healthful, delicious, safe and
profitable foods.

Inside:
Page 2 * The importance of
microbe reduction in
flours, grains, seeds
and more.
Page 3 * The benefits of
working with
formulation, blending
and fulfillment
experts.
Page 4 * Explore Honeyville's
new 200,000 square
foot facility.



Table of Contents for the Digital Edition of Growing with Grain, Honeyville - August 2017

Growing with Grain, Honeyville - August 2017 - 1
Growing with Grain, Honeyville - August 2017 - 2
Growing with Grain, Honeyville - August 2017 - 3
Growing with Grain, Honeyville - August 2017 - 4
Growing with Grain, Honeyville - August 2017 - 5
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