Instore - December 2018 - 19
merchandising
Hop on the
no trans wagon with
demand is rising for whole grain and whole wheat naturally leavened breads." Mediterra has also seen a spike in the demand for
high-hydration doughs with an open crumb structure. Social media,
such as Instagram, has made a significant contribution to this trend,
Ambeliotis says.
Clean-label, ancient, GMO-free
Clean label and ancient grains are huge trends that Mediterra is doing
its best to stay on top of, Ambeliotis says. When it comes to clean
label, the company tries to source the cleanest ingredients possible,
starting with its primary ingredient, flour. The company's seed-to-loaf
operation that begins with grains grown on its own leased land in
Arizona is a primary example.
"All of our flour is non-GMO," he says. "We' re also growing and milling
our own heritage grain, red fife, which is a big seller. Sprouting grains
is another trend for health-conscious consumers that we see a very
high demand for."
Looking ahead, the artisan grain industry is not without challenges,
Leader says. Climate change, for instance, is making it difficult for
growers to predict what kinds of yields and quality they will have in a
given year. Excessive rain at the end of this summer in the Northeast
took its toll on grain farmers in the region, he said.
That said, the future for artisan is bright, Leader believes. "We're
really excited to see that people have more interest in eating organic
sourdough breads," he says. "And there are opportunities to produce
artisan on a much larger scale."
Clean label continues to be a trend La Brea Bakery is capitalizing
on, Smith says. From the company's beginnings, its breads have
been made with no additives, preservatives or conditioners added.
Building on that legacy, in recent years, La Brea Bakery has focused
on ensuring its products meet strict non-GMO certification requirements. "Today, nearly all of our breads -except those made with
cheese -are GMO project-certified," Smith says.
La Brea Bakery also continues to see strong demand for ancient
grains, which the company has used since its founding, Smith says.
"Grains like farro, emmer and quinoa are in several of our loaves, and
while we've been using them for nearly 30 years, recently, some of
these grains have garnered a strong fan following for their nutritional
benefits," she says. "Ancient grains add a wonderful texture and
unique taste, and we consistently utilize them in many of our existing
SKUs and new breads."
Another trend worth watching, says La Farm's Missy Vatinet, is the
profusion of artisan breads in a variety of channels.
2200 Lunt Avenue
Elk Grove Village, IL 60007
www.lawrencefoods.com
instore
* DECEMBER 2018 * 19
http://www.lawrencefoods.com
Instore - December 2018
Table of Contents for the Digital Edition of Instore - December 2018
Instore - December 2018
Editor's Note - A wider scope
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Deli meat
Merchandising - ON DISPLAY: Artisan breads
Specialty Insights - CONSIDER: Sushi
Cover Story - The road ahead
Commissary Insider - December 2018
INSIGHT INSIDER - Raybern’s focuses on classic sandwiches, new flavors
Food Safety - Cross-industry collaboration aids hygienic design
PRODUCT CATEGORY SPOTLIGHT - Prepared entrees
Feature - Grain gains
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
Instore - December 2018 - Instore - December 2018
Instore - December 2018 - Instore - December 2018
Instore - December 2018 - 2
Instore - December 2018 - Editor's Note - A wider scope
Instore - December 2018 - 4
Instore - December 2018 - 5
Instore - December 2018 - CONTENTS
Instore - December 2018 - 7
Instore - December 2018 - News - NEED TO KNOW
Instore - December 2018 - 9
Instore - December 2018 - Spotlight - BY THE NUMBERS: Deli meat
Instore - December 2018 - 11
Instore - December 2018 - Merchandising - ON DISPLAY: Artisan breads
Instore - December 2018 - 13
Instore - December 2018 - 14
Instore - December 2018 - 15
Instore - December 2018 - 16
Instore - December 2018 - 17
Instore - December 2018 - 18
Instore - December 2018 - 19
Instore - December 2018 - Specialty Insights - CONSIDER: Sushi
Instore - December 2018 - 21
Instore - December 2018 - 22
Instore - December 2018 - 23
Instore - December 2018 - Cover Story - The road ahead
Instore - December 2018 - 25
Instore - December 2018 - 26
Instore - December 2018 - 27
Instore - December 2018 - 28
Instore - December 2018 - 29
Instore - December 2018 - 30
Instore - December 2018 - INSIGHT INSIDER - Raybern’s focuses on classic sandwiches, new flavors
Instore - December 2018 - 32
Instore - December 2018 - 33
Instore - December 2018 - Food Safety - Cross-industry collaboration aids hygienic design
Instore - December 2018 - 35
Instore - December 2018 - 36
Instore - December 2018 - 37
Instore - December 2018 - PRODUCT CATEGORY SPOTLIGHT - Prepared entrees
Instore - December 2018 - 39
Instore - December 2018 - 40
Instore - December 2018 - 41
Instore - December 2018 - 42
Instore - December 2018 - 43
Instore - December 2018 - Feature - Grain gains
Instore - December 2018 - 45
Instore - December 2018 - 46
Instore - December 2018 - 47
Instore - December 2018 - Product Trends - FIRST TO MARKET
Instore - December 2018 - Product Showcase
Instore - December 2018 - AD INDEX
Instore - December 2018 - 51
Instore - December 2018 - 52
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