bake - January/February 2021 - 41

" I think we'll see clean,
simple ingredients
trend even more. "
Chris Prociv, vice president of marketing
and innovation at La Brea Bakery

" Our delicious flatbread pizza crust is the perfect canvas for

" At Puratos, our ambition is to accelerate the transformation

our amazing ingredients, and we couldn't resist adding even

of our industry. EverGrain's barley offers a unique plant-based

more flavors for our guests to choose from, " says Claes Peters-

protein and fiber option that doesn't require additional land,

son, chief food and innovation officer at Panera. " Each new

saves water, and lowers a product's overall carbon footprint. At

menu item begins with our commitment to serve more of the

Puratos we are working with EverGrain to develop the ingredient

foods that our customers crave, like delicious, crispy pepperoni

technology that will allow bakeries to make great tasting, nutri-

pizza and cheesy, toasty four cheese. We can't wait for guests to

tious and sustainable breads featuring barley ingredients, " says

try these new chef's creations for themselves. "

Frederik Lievens, group products director, Puratos.

Eduardo Luz, chief brand and concept officer at Panera, says
the restaurant chain has served more than 5 million flatbread
pizzas since they launched.
Barley-based ingredients
EverGrain, a sustainable ingredient company, is introducing protein and fiber barley-based ingredients for food, including bread.
EverGrain utilizes saved grain from brewing to transform the circularly sourced barley into nutrient-rich ingredients.
The barley-based protein and fiber ingredients have the following benefits in these application categories:
*	 Bread: Increases specific volume and moistens crumb
compared to wholemeal flour; promotes superior machinability and consistency of dough; lowers net carbohydrates
and predicted GI
*	 Pizza Crust: Improves on the whole-wheat pizza experience with strengthened mouthfeel; easy to integrate into

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changing market
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formulations; delivers a signature, appetizing goldenbrown crust
" Our unique barley ingredients will transform plant-based
products, delivering better tasting and more nutritious options to consumers who seek a healthier and more sustainable

LA BREA BAKERY

PANERA BREAD

future, " says Greg Belt, founder and chief executive officer of
EverGrain. " EverGrain's innovative and circular approach, which
we've honed over the past five years, offers a scalable, local and
reliable solution for the global food industry to help address the
world's food security and sustainability challenges. "
EverGrain will support the growing demand from its commer-

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cial customers by providing a scalable and stable supply.
bakemag.com | JAN-FEB 2021 > 41

JanFeb21.indb 41

2/2/2021 7:35:05 AM


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bake - January/February 2021

Table of Contents for the Digital Edition of bake - January/February 2021

bake - January/February 2021 - 1
bake - January/February 2021 - 1
bake - January/February 2021 - 2
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http://digital.bakemag.com/sosland/bake/bake-january-february-2021
http://digital.bakemag.com/sosland/bake/2021_01_01
http://digital.bakemag.com/sosland/bake/2020_12_01
http://digital.bakemag.com/sosland/bake/2020_11_01
http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
http://digital.bakemag.com/sosland/bake/2020_07_02
http://digital.bakemag.com/sosland/bake/2020_07_01
http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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https://www.nxtbook.com/sosland/bake/2014_12_01
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