Supermarket Perimeter - May 2020 - 35

Sporting the WGC stamp, Wholesome Harvest's whole grain-rich
options include a Fruit and Seed Batard with whole and milled flax
seeds, raisins and dried cranberries (16 grams of whole grains). A
Multigrain with Sorghum flour bread contains 29 grams of whole grains
and the Seeded Rye with Tri-color Quinoa including farina, triticale and
amaranth offers 18 grams of whole grains.

We Turn
it into

Bread that's inclusive
To further assist the body in breaking down the carbs within grains,
bakers rely on the age-old, nearly alchemic process of fermentation.
Izzio Bakery, Louisville, Colo., believes in the easier-to-digest benefits of
natural ingredients. Its methods include hand-shaping, using only the
necessary ancient ingredients and applying controlled and extended
fermentation with some doughs resting up to 72 hours before baking.
Sourdough bread may be one of the most well-known examples of
fermentation. La Brea Bakery, Los Angeles, is well-known for its decadesold sourdough starter. Last year in celebration of its 30th anniversary,
La Brea Bakery offered special edition breads featuring sprouted grains,
alternative flours and the 30-year old original sourdough starter created by
founder Nancy Silverton. Its Reserve breads (a sourdough demi-baguette
and a French demi baguette) feature single origin heirloom wheat grown in
Big Sky Country, Montana. The company also produces a gluten-free sliced
white and multigrain sandwich bread for use in its bakery cafe locations.
Gluten-free options featuring alternative and ancient grains and
formulas using longer fermentation can offer consumers with gluten
sensitivities a welcome opportunity to enjoy bread again. One handheld
option is Kontos Foods' gluten-free wraps in 9- and 12-inch sizes.
Ardent Mills' gluten-free 5-grain flour blend features ancient grains and
can also be blended with other functional flours to develop multigrain
blends. While these products are not appropriate for celiac sufferers or
the gluten intolerant, the age-old processes can offer a new lease on
bread for some consumers.
"Although challenging from a product development standpoint,
gluten-free ingredients absolutely have a role in the artisan bread
space," Trouba said. "Consumers who are following gluten-free diets
still have a desire for many of the same benefits of gluten-containing
breads, including the nutrition, taste, texture, appearance and story."

KONTOS FOODS

Unique flavors and shapes
But don't think that the age-old craft won't have some innovations up
its sleeve. Rizzitello sees the artisan category moving toward unique
flavors and shapes based on new product development, one example
being tweaks to the standard olive bread.
"We approach innovation with experience and passion," Rizzitello
said. "We're always working on new product development, researching,
studying trends and demographic data, and looking for better-for-you
solutions to simplify the retail bakery operation."
Looking for what consumers want and what they need includes
making considerations for changes in the daypart, fewer structured
meals, increased snacking, grab-and-go preferences and smaller family
sizes. Updates to the size and shape of artisan products are providing
new opportunities for bakers to partner with private label brands to
develop custom and proprietary products, including the ability to
produce less symmetrical loaves and baguettes.

Discover the
North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
FSSC 22000 C E R T I F I E D

SP_May20.indb 35

MAY 2020 - 35

5/5/2020 4:10:12 PM


http://www.ndmill.com

Supermarket Perimeter - May 2020

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