bake - January 2020 - 4

THE FUTURE OF BREAD
is moving in multiple directions
Consumer demands for healthier
foods have fluctuated in recent
years, swinging from low-carb
p ro d u c t s h i g h i n p ro te i n to
simpler, more nutrient-rich items
that feature easy-to-understand
ingredient panels, according to
Corbion. Consumers want to know
what ingredients are in the foods
they are eating, and how these
items can positively inﬂuence their
health. They also recognize that
whole grains can play an important
part in a complete, healthy diet.
This changing food landscape has
resulted in the use of more whole
grains and seeds in the craft bread
category.
"Our research has shown that
nearly 80% of consumers say they
consider items high in whole grains
as healthier, and that more than
one-third of consumers are more
likely to purchase items rich in
ancient grains, so bakers are working
hard to create products that rely
more heavily on these ingredients,"
says CJ McClellan, global marketing
manager for Corbion, Lenexa,
Kansas. "Craft breads are seeing
some growth in the bread category,
driven by the wider availability of
grain choices like sprouted grains,
ancient grains, chia, ﬂax and teff.
Consumers' demand for these kinds

4

of products has allowed bakers to
create more nutrient-dense baked
goods that deliver adventurous
eating experiences."
Jonathan Davis, senior vice president of innovation for La Brea
Bakery, Los Angeles, predicts the
craft bread sector will definitely
see ancient grains continue to gain
popularity in 2020. "But we'll also
see others gain momentum, specifically sprouted grain," he says.
"Sprouted grains are appealing to
the health-conscious consumer who
is looking for an easily digestible
grain that has higher nutrient levels,"
he continues. "Bakers have begun to
experiment with sprouting a wide
range of grains including wheat and
quinoa with the goal of producing
more nutrient dense breads. Bakers
have also noticed a more diverse
ﬂavor proﬁle as a result of sprouted
grains, which has resonated well
with consumers. At La Brea Bakery,
we offer a Sprouted Wheat Loaf, a
hearty bread made with sprouted
whole wheat flour and multiple
other grains and seeds. The loaf's
unique taste makes it incredibly
popular among our customers."
Ralf Tschenscher, baking business
development manager for Lesaffre,
Milwaukee, points to another
looming trend - that roughly 6%

CREDIT

by John Unrein

bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
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