Supermarket Perimeter - September 2020 - 24

Bakery: Gluten-free

Whole wheat

healthy
goodness

Dawn Foods, Jackson, Mich., offers a line of gluten-free bases
formulated to perform like gluten-rich desserts. The tolerant products
include bases for crème cakes, cookies, cakes, brownies and cake
donuts that perform well after freezing with certification by the National
Sanitation Foundation. The company also provides training and support
programs to allow customers to safely include gluten-free items on
the menu.

Whole Wheat Flours:
hard red spring
wheat, these flours are ideal for use
in whole wheat breads and rolls or,
when blended, for variety breads.
Our whole-wheat flours are available
in fine, medium, and coarse, in 50
lb. and 100 lb. bags. Available in 50
lb. bags are crushed, cracked and
rolled/flaked wheat. White Whole
Wheat is also available.

Discover the North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
24 - SEPTEMBER 2020FSSC 22000 C E R T I F I E D

Millennials, one of the largest demographics, are also boosting demand
for gluten-free as they seek out products with higher-quality taste and
nutritional value.
This demand is coupled with continuing interest in vegan, keto
and paleo diets that dovetail with a growing desire to recognize food
as medicine. Observing the related appeal of clean labels among
consumers, Cargill works with its customers to "clean up" their glutenfree offerings. This includes replacing finely granulated flours coupled
with modified food starches and gums with ingredients more familiar
to consumers. With an eye toward understandable ingredient labels,
Cargill has developed a selection of plant-based starches (corn, tapioca
and potato) and custom texturizing systems that satisfy clean label
requirements and maintain product quality.
Widely popular ancient grains also introduce a natural source of
protein and offer bakers ways to introduce new tastes and flavors.
Richard volunteered that the presence of alternative flours and ancient
grains may also attract consumers who have an interest in trying new
things, even if they're not looking for a product suitable for someone
gluten-intolerant or gluten-sensitive. He predicted innovations in the
commercial baking aisle and influences from once-niche gluten-free
players like Udi's and Glutino that are now part of the ConAgra portfolio
to remain significant to instore bakery offerings.
For products baked instore using alternative flours or ancient grains
grown regionally or locally, Richard advocated sharing the story of
the grain's origins with customers. "People want to know where these
products come from."

CARGILL

Mainstreaming appeal


http://www.ndmill.com

Supermarket Perimeter - September 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - September 2020

Supermarket Perimeter - September 2020 - 1
Supermarket Perimeter - September 2020 - 1
Supermarket Perimeter - September 2020 - 2
Supermarket Perimeter - September 2020 - 3
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