bake - September/October 2020 - 38

breads

Loaf breads turn to WHOLE GRAINS
Consumers are looking for products made with whole grains be-

"The bread category is better suited to whole grains than oth-

cause they are perceived as healthier and closer to nature. Whole

er baked good applications, as loaf breads tend to be more tol-

grains can also improve the taste and texture of loaf breads, par-

erant because of unique processing conditions," Labine explains.

ticularly when a blend of two or more whole grains are used in

"However, incorporating too many whole grains comes with the

combination. With over 100 years of milling experience, ADM

risk of structural weakness due to diluted gluten strength. To

offers a comprehensive portfolio of whole and ancient grains,

avoid this issue, product developers should select high-quality,

including a range of non-GMO and organic options, which are

compatible ingredients and optimize processing conditions."

ideal ingredients to achieve clean-label positioning.

ADM's expansive portfolio makes it easier to combine differ-

"We anticipate demand for whole and ancient grains in the

ent whole grains to achieve great texture, taste and nutrition-

bread category to remain steady or grow. We also expect less-

al value in the finished product. Intact and visible whole-grain

commonly known whole and ancient grain ingredients-such as

inclusions can also be added to loaf bread formulations to in-

hemp, farro and teff-to rise in popularity with consumers," says

crease positive health perceptions while also enhancing appear-

Paula Labine, marketing director, milling & starch, for ADM.

ance and texture.

wellbeing is by establishing a balanced, nutrient-dense diet.

Looking for flavor

With the COVID-19 pandemic dominating the news cycle, the

Consumer interest in flavorful artisan breads such as sourdough

demand for nutrient-forward foods and beverages formulated

is on the rise, and while an extended fermentation period is ben-

to offer health benefits has increased. Loaf bread is a pantry

eficial to the finished product taste, some bakers have moved

staple that consumers expect to taste great in addition to fea-

to shorter fermentation times to improve efficiency. Developers

turing better-for-you qualities such as reduced sugar content

can compensate for the loss by incorporating flavors that en-

and added dietary fiber, as well as an ingredients label featuring

hance baked notes. ADM offers a broad portfolio of flavors for

whole and ancient grains.

the bread category to improve culinary-forward appeal, such as

Across the larger baked good category, there is increased interest in healthier products that score high marks in terms of
quality and taste. ADM's OutsideVoice

tandoor oven notes.
Consumers are more likely to try offerings with unfamiliar

research on ancient

whole grain ingredients if paired with familiar whole grain in-

grains found that 46% of consumers look for whole grains on the

gredients. Product developers can pair standard whole grains

ingredient label when purchasing bread and bakery products.

with interesting emerging ingredients such as chia, hemp seeds,

Developers have an opportunity to meet this demand by formu-

sorghum, and millet. Additionally, amaranth, kamut, freekeh, teff

lating with consumer behaviors and expectations top of mind.

and einkorn are gaining prominence in the baked good category.

38 < SEP-OCT 2020 | bakemag.com

©ANAUMENKO - STOCK.ADOBE.COM

One way that consumers proactively support their health and


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