IBIE - 2019 Show Daily, Sunday - 14

More Options for Bakers
Alternative ﬂours and ancient grains boast several beneﬁts

A

ncient grains offer
benefits such as
whole grain, glutenfree
and
high
protein content.
These grains provide origin
material for marketing efforts,
said Julie Miller Jones, PhD,
professor emeritus of foods and
nutrition at St. Catherine University in St. Paul, MN, and a
member of the Grain Foods
Foundation scientific advisory
board. Incas in South America
ate quinoa, and barley made up
a good portion of the gladiators'
diets during the Roman empire.
These are the kinds of stories
that pique consumers' interest.
Quinoa, historically grown in
South America, is now available
from North American growers, from whom Ardent Mills
(Booth No. 7237) is sourcing
the grain. In 2018, the company
launched a new business unit,
The Annex by Ardent Mills,
to explore "next" grains and
unique plant-based ingredients.
Ancient grains in The Annex's
portfolio include the company's
Great Plains Quinoa, amaranth,
millet, buckwheat, teff and sorghum. Heirloom wheat varieties include emmer, einkhorn,
spelt and White Sonora. The
Annex also handles rye, barley
and pulses.
Ardent Mills invested in The
Annex in May of this year and
plans to add the capability in
its Denver mill to clean and
pack intact grains, pearl barley and dehull heirloom grains
like emmer, einkorn and spelt.
More farmers want to bring
these grains to market, according to Ardent Mills, and the
company is seeing higher demand from customers in segments such as artisan baking,
foodservice, retail, brewing and
distilling.
"Our first year has been
wrapped in innovation," said
Shrene White, director of The
Annex. "We have listened to

our customers, worked closely
with our farmers and evaluated
the future of the markets."
In 2017, Bay State Milling Co. (Booth No. 7723),
acquired CleanDirt Farm, an
organic and conventional millet sourcing and processing
operation in Sterling, CO, that
was part of Bay State's supply
chain. Whole millet, whole millet flour, sprouted whole millet
and sprouted whole millet flour
became available at Bay State
locations in Bolingbrook, IL.,
and Woodland, CA.
The Andersons recently made
two transactions to diversify its
portfolio. In 2017 the company
purchased Purity Foods, Inc.,
an organic and conventional
ancient grains processor in
Hudson, MI, and in 2018 acquired the assets of Nu-World
Foods, a supplier of gluten-free
food products and ancient grain
ingredients. Nu-World operates
a certified organic, kosher and
gluten-free processing facility
that specializes in puffed and
popped ancient grains including amaranth, quinoa, millet,
sorghum and rice.
Recent ancient grain product
introductions include English
muffins with quinoa, spelt, rye,
millet and barley from Milwaukie, OR-based Dave's Killer Bread, a division of Flowers
Foods, Thomasville, GA, and
Special K Protein Honey Almond Ancient Grains cereal
with sorghum and black rice
from the Kellogg Company,
Battle Creek, MI.
Ancient grains are appearing on restaurant menus as
well. The "What's Hot 2019
Culinary Forecast" from the
National Restaurant Association listed protein-rich grains/
seeds as the hottest trend in
grains/pasta including hemp,
chia, quinoa and flax.
Pulses such as lentils and
chickpeas are appearing in alternative flours and come with

14  *  IBIE  *  Sunday, September 8, 2019

several sustainable attributes,
according to the USA Dry Pea
& Lentil Council, Moscow, ID.
They require little nitrogen fertilizers because they create their
own fertilization by pulling nitrogen from the air and into the
soil. They enrich soil by leaving
behind essential nutrients for
the next crop.
Bunge North America
(Booth No. 1535), St. Louis,
offers lentil functional flour
that boosts protein content
and offers fiber, vitamins and
minerals. Natural Products,
Inc., Grinnell, IA, offers steam
chickpea flour made with a
proprietary steaming process
that stabilizes the flour and
eliminates the "beany" flavor.
Nielsen Co. considers friendly to the environment, organic
and clean label as key sustainability traits. In December 2018
the research firm said a survey
found 48% of U.S. consumers said they "definitely" or
"probably" would change their
consumption habits to reduce
their impact on the environment. Sales of products with
sustainable attributes made up
22% of total store sales.
Archer Daniels Midland
Co. (ADM, Booth No. 6870)
launched organic all-purpose
flour and organic premium
bread flour. The new line uses
ADM's wheat sourcing network and a facility in Lincoln,
NE., certified organic by the
US Department of Agriculture.
Another sustainability trait

comes in "upcycled" ingredients, which was the topic at the
American Society of Baking's
BakingTech 2019 held earlier
this year in Chicago. This involves finding a functional use
for normally discarded items,
said Carole Widmayer, senior
vice-president of sales and
marketing for the Coffee Cherry Co., Bellevue, WA.
Upcycled ingredients may hit
upon people's desire, led by millennials, to seek an element of
better, as in better for the planet
or better for people, she said.
One source of an "upcycled
ingredient" is brewers' spent
grains, which are left over from
brewing beer. ReGrained, initially working with brewers
in the San Francisco area, has
turned brewers' spent grains
into a trademark flour called
SuperGrain+ that is high in
protein and fiber.
Dan Kurzrock, co-founder
of ReGrained explained that
this phenomenon isn't exactly
groundbreaking.
"Upcycling is really just a
new trendy word for a very,
very, very old idea: How do
you take byproducts and turn
them into coproducts?"
To learn more about ancient
grains, be sure to check out "Ancient Grains Aren't for Show
- Functional Bakery Applications for "AG" Specialty Ingredients" IBIEducate session
today at 11 a.m. in room N257.
- Jeff Gelski,
Milling & Baking News
IBIE - 2019 Show Daily, Sunday

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