bake - November 2019 - 18

Don Trouba

The Annex by

ARDENT MILLS
Consumers are demanding more meaningful

Ardent Mills understands that innovation

connections to their foods. This is a big

can be challenging, "and we're proud of the

trend that manifests in many ways, says Don

fact that from the facilities to the people,

Trouba, senior director, Go-to-Market, The

we have what it takes to enable new ideas

Annex by Ardent Mills. For example, people

and help bring them to life," Trouba says.

are seeking highly individualized approaches

"Whether it's at our flagship Ardent Mills

to their diets and are making food choices

Innovation Center (AMIC) at our headquar-

based on personal or planetary health -

ters in Denver, or our commercial artisan

or both. At the same time, consumers are

bakery - Innovative Bakery Resources

connecting to food not only by learning

(IBR) - in Portland, Oregon, our R&D and

about its history, growing and production,

technical baking teams are constantly

but also by engaging with farmers and

developing new ideas and concepts as

producers through technology.

well as supporting customers. We're proud
to have food scientists, technical bakers

Finally, Trouba adds, a renaissance of tradi-

and a certified master baker on staff, all

tional ingredients and cooking methods is

helping to drive innovation for us and our

beginning to surface, even though we live in

customers."

FAST FACTS

a world focused on convenience. "When it

The Annex by Ardent Mills
is a business unit of Ardent
Mills that is cultivating the
future of specialty grains and
plant-based ingredients. It's
supported by a dedicated team
committed to exploring what's
next in whole grains, pulses,
mixes, custom multigrain
blends and finished breads. Its
broad portfolio includes ancient
and heirloom grains, organic
grains and flours, sprouted
wheat and chickpeas.

comes to innovation for retail bakeries, the

Trouba points out that it starts with readily

first place we like to start is with our broad

available innovative ingredients, including

portfolio," he says. "With more than 150

customizable grain and seed blends, as well

years of milling legacy, we offer a complete

as savory baking mixes. These are the work-

array of traditional bakery flours for any

horses of differentiated foods in the retail

formula that a retail baker might use. But

bakery space. From there Ardent Mills offers

that's just the start. We also offer innova-

a number of formulas and starter recipes

tive ingredients that can deliver whole grain

to help customers get their ideas off the

nutrition with little or no impact on flavor

ground.

18 < NOV 2019 | bakemag.com

ingredients, ancient and heirloom grains,

For businesses that need pilot or trial

and even pulses like chickpea flour to boost

capability, the IBR team provides a bridge

plant-based protein.

between lab ideas and commercial reality.
Once a product has been tweaked to perfec-

"One of the parts of our portfolio many

tion in the lab, the IBR team tackles the

people don't know about, however, are our

challenge of duplicating it in large-scale,

savory baking mixes and our multigrain and

real-world production facilities. "The milling

seed blends," Trouba adds. "Together, ingre-

and baking industries will continue to deliver

dients like these can jumpstart innovation for

more customized solutions to clients," Trouba

retail bakers by giving them a ready-to-use

says. "Ingredient suppliers and product

mix for a new application, or by taking the

developers will work together more closely

complexity out of managing multiple SKUs

and collaboratively as customer tastes and

in the case of multigrain and seed baked

demands continue to require greater levels of

goods."

customization."

ARDENT MILLS

Established in 2013 and located
in Tualatin, Oregon, in a 92,000
square-foot facility, Innovative
Bakery Resources produces inhouse customized formulations
to meet customer needs.

and functionality as well as gluten-free


http://www.bakemag.com

bake - November 2019

Table of Contents for the Digital Edition of bake - November 2019

bake - November 2019
Editor's Note - THE INNOVATION ISSUE: helping hands
Contents
Supply Side Innovators
JAMES JONES - AAK
Nicole Rees - AB MAURI NORTH AMERICA
Elisa Maloberti - AMERICAN EGG BOARD
Don Trouba - The Annex by ARDENT MILLS
Stephen Chavez - BAKEMARK
Laura Bergan - BARRY CALLEBAUT North America
Mark Stavro - BUNGE NORTH AMERICA
Kathy Sargent - CORBION
Jennifer Lapaugh - DAWN FOODS
Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
Natalie Faulkner - GRAIN CRAFT
Josh Johnson - GUITTARD
Herb Ring - HERSHEY
Megan Petit - HOBART
Courtney Schwartz - KEMIN Food Technologies
Rhonda Delaney - LAWRENCE FOODS
Arnaud Deniaud - LESAFFRE
Mihira Rami - DAIRY FARMERS OF AMERICA
Mike Downing - PREGEL AMERICA
Andrew Brimacombe - PURATOS USA
John McIsaac- REISER
Matt Miniat - SOUTH CHICAGO PACKING
Roger Daniels - STRATAS FOODS
Rick Perez - SUNSWEET INGREDIENTS
Andy Sigrist - UNIFILLER
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2019 - bake - November 2019
bake - November 2019 - bake - November 2019
bake - November 2019 - 2
bake - November 2019 - Editor's Note - THE INNOVATION ISSUE: helping hands
bake - November 2019 - 4
bake - November 2019 - 5
bake - November 2019 - Contents
bake - November 2019 - 7
bake - November 2019 - Supply Side Innovators
bake - November 2019 - 9
bake - November 2019 - 10
bake - November 2019 - 11
bake - November 2019 - JAMES JONES - AAK
bake - November 2019 - 13
bake - November 2019 - Nicole Rees - AB MAURI NORTH AMERICA
bake - November 2019 - 15
bake - November 2019 - Elisa Maloberti - AMERICAN EGG BOARD
bake - November 2019 - 17
bake - November 2019 - Don Trouba - The Annex by ARDENT MILLS
bake - November 2019 - 19
bake - November 2019 - Stephen Chavez - BAKEMARK
bake - November 2019 - Laura Bergan - BARRY CALLEBAUT North America
bake - November 2019 - Mark Stavro - BUNGE NORTH AMERICA
bake - November 2019 - 23
bake - November 2019 - Kathy Sargent - CORBION
bake - November 2019 - 25
bake - November 2019 - Jennifer Lapaugh - DAWN FOODS
bake - November 2019 - 27
bake - November 2019 - Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
bake - November 2019 - Natalie Faulkner - GRAIN CRAFT
bake - November 2019 - Josh Johnson - GUITTARD
bake - November 2019 - 31
bake - November 2019 - Herb Ring - HERSHEY
bake - November 2019 - Megan Petit - HOBART
bake - November 2019 - Courtney Schwartz - KEMIN Food Technologies
bake - November 2019 - 35
bake - November 2019 - Rhonda Delaney - LAWRENCE FOODS
bake - November 2019 - Arnaud Deniaud - LESAFFRE
bake - November 2019 - Mihira Rami - DAIRY FARMERS OF AMERICA
bake - November 2019 - 39
bake - November 2019 - Mike Downing - PREGEL AMERICA
bake - November 2019 - 41
bake - November 2019 - Andrew Brimacombe - PURATOS USA
bake - November 2019 - 43
bake - November 2019 - John McIsaac- REISER
bake - November 2019 - 45
bake - November 2019 - Matt Miniat - SOUTH CHICAGO PACKING
bake - November 2019 - 47
bake - November 2019 - Roger Daniels - STRATAS FOODS
bake - November 2019 - 49
bake - November 2019 - Rick Perez - SUNSWEET INGREDIENTS
bake - November 2019 - 51
bake - November 2019 - Andy Sigrist - UNIFILLER
bake - November 2019 - 53
bake - November 2019 - Product Showcase
bake - November 2019 - 55
bake - November 2019 - Classifieds
bake - November 2019 - Ad Index
bake - November 2019 - Formula of the Month
bake - November 2019 - 59
bake - November 2019 - 60
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