bake - July 2019 - 41

foodservice

HEALTH BARS,
POWERED
BY GRAINS
One of the shining stars in the bakery business, the nutritional

Of note, The Annex by Ardent Mills recently announced a

health bar category witnessed nearly 6% growth in the year

new partnership with Colorado Quinoa, LLC to clean, mill and

ended May 19, according to the latest data from Market Ad-

market quinoa grown in Colorado's San Luis Valley. Through

vantage/Liquid Data from IRI, the leading global provider of

the relationship, commercial customers beneﬁt from the many

enterprise market information solutions.

advantages of US-grown quinoa including stable pricing, scalable supply, sustainability and traceability back to local farms,

Both sweet and savory options are bolstering demand for nu-

all backed by the resources and support of Ardent Mills.

tritional snack bars, as consumers continue to migrate toward
convenience options with a perceived health beneﬁt.

At IFT, the team's three-day sampling menu inspired industry
professionals to consider how other grain innovations can meet

At the National Restaurant Association 2019 Show, Dawn Foods

the demand for simple, delicious, and wholesome plant-based

showcased creative takes on this trend such as the quinoa

foods. The menu included delicious applications of chickpea

crunch brownie bar. To make such products, Dawn Balance

crackers, Pure-Purple Barley smoothies and food-safe edible

Cleaner Ingredients are formulated without artiﬁcial ﬂavors,

cookie dough made with SafeGuard RTE Application ﬂour.

colors or sweeteners to deliver a delicious taste.
Since last year's IFT gathering, The Annex (a business unit creAt the recent International Symposium on Bread, King Arthur

ated to cultivate the future of specialty grains and plant-based

Flour's head bread baker Martin Philip developed a formula for

ingredients) has marked its ﬁrst full year of operation. "We've

a ﬂavorful savory cracker made with cheddar cheese, pastry

been focused on driving innovation, expanding production ca-

ﬂour and Antebellum sweet cornmeal from Anson Mills, Colum-

pabilities and building out our product portfolio since launch-

bia, South Carolina.

ing in March 2018," says Shrene White, general manager, The
Annex by Ardent Mills.

JOHN UNREIN

During the annual Institute of Food Technologists Meeting &
Food Expo, Ardent Mills' culinary team paid homage to the rich

"The Annex team has worked closely with our farmers, and

culinary legacy of New Orleans by giving a taste of how grains

we're building new relationships with chefs, bakers and devel-

can complement Cajun cuisine, as well as on-trend applications

opers to connect the entire supply chain. We are enthusiastic

featuring ancient grains, crisps, ﬂakes and Individual Quick Fro-

about how these connections will develop and guide our work

zen (IQF) grains. The Cajun tastes on the menu included shrimp

in crops like quinoa, chickpeas, heirloom wheats and identity-

and Colorado Quinoa grits, IQF mixed grain jambalaya, ancient

preserved grains," says Don Trouba, senior director, Go-To-Mar-

grain boudin and much more.

ket for Specialty Products at Ardent Mills.

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