Milling & Baking News - January 15, 2019 - 11

Business

Aryzta specialists see sourdough,
einkorn wheat as key trends in '19
LOS ANGELES - Has bread shed its
bad-for-you reputation? Recent trend
reports suggest consumers are currently on good terms with the sandwich staple.
"It's refreshing to see that bread is
once again increasing in popularity
amongst consumers and is no longer
considered 'bad for you,'" said Jonathan Davis, senior vice-president of
research and development at La Brea
Bakery. "I'd attribute this to the fact
that in recent years, bakeries have
been more transparent when it comes
to letting consumers know which ingredients are used."
Mr. Davis, along with Melissa Trimmer, corporate chef and senior manager at Otis Spunkmeyer, shared bakery
and snack trend predictions for 2019
with Milling & Baking News. Both La
Brea Bakery and Otis Spunkmeyer are
business units of Zurich, Switzerlandbased Aryzta.
Sourdough was the bakery's breakout star in 2018, helped by positive
health perceptions of fermented foods
and traditional preparation techniques, Mr. Davis said. On Pinterest,
searches for "baking bread" grew
413% from the year before. Facebook
also identified bread as a buzzword
and noted rising interest in alternative

flours such as spelt and rice flour and
ancient grains such as einkorn wheat.
"I think after consumers realized
the process behind making certain
kinds of bread, and the ingredients
used, they concluded that when made
correctly, bread is actually a healthy
part of one's diet," Mr. Davis said.
That said, standard white bread
is challenged.
"Despite the fact that white
bread has been a dietary staple
for years, I think we'll see less
varieties of white bread on
bakery shelves, particularly
at artisan bakeries," Mr.
Davis said. "Given the
little nutritional value and
neutral taste, and because LA B
REA
BAK
consumers are now, more
ERY
than ever, looking for bold flavors, I think consumers will be more
demanding when it comes to bread."
He also expects the gluten-free
bread trend to lose steam in the year
ahead.
"It's so hard for bakeries - especially smaller ones - to make a greattasting gluten-free bread," Mr. Davis
said. "Given this, along with the rise
in sourdough and other bread varieties over the last several months,
I don't think gluten-free bread will

Explosions, one deadly, rock ADM
facilities in Iowa and Illinois
CHICAGO - Archer Daniels Midland Co. reported explosions at two
separate plants over the weekend of
Jan. 4-5, one of which resulted in the
death of a firefighter and a critical injury to another.
A fire at an ADM grain facility in
Clinton, Iowa, on Jan. 5 led to an explosion that resulted in the death of
33-year-old Lt. Eric Hosette. The Des

Moines Register also reported that
Firefighter Adam Cain, 23, was reportedly missing after the explosion
but was then found. He was taken
to Iowa City for treatment and as of
Jan. 6 was listed in critical but stable
condition.
The other incident occurred on
Jan. 4 at an ADM corn processing
plant in Decatur, Ill., according to

Organic baker secures economic
development funding to expand
LAKE KATRINE, N.Y. - Organic bread
baker Bread Alone is set to receive
$800,000 from the Regional Economic
Development Council as part of a larger
$763 million in economic and community development funding set forth by
New York Governor Andrew M. Cuomo.
bakingbusiness.com / world-grain.com

The funding will be used to expand
Bread Alone's Lake Katrine bakery,
adding 15,000 square feet of space to
the site. Additionally, the $4.4 million
expansion will increase Bread Alone's
commitment to sustainable business
operations, featuring LEED-certified

have quite the allure it had in 2018."
Consumer demand for transparency and quality will continue to drive
product development in snack foods,
Ms. Trimmer said. Ingredients such as
wild Maine blueberries, Tahitian vanilla and Belgian chocolate elevate a
traditional muffin or cookie.
Nostalgia is another driver, she
added.
"Think about snack cakes and oatmeal creme pies" featuring a gourmet
twist, Ms. Trimmer said. "I don't see
that slowing down at all."
She also expects to see
more bold and global flavors used "in a way we
haven't thought of them
before" and continued
interest in food and beverages featuring functional ingredients.
"Everything from the turmeric fad to ginger in water to maple water," Ms. Trimmer said. "We're
seeing all these interesting ways not
just to hydrate, but hydrating to heal.
And the same thing goes with food."
Whole grains, sprouted grains and
multigrain mixes add health benefits
and a complex taste profile to bread,
Mr. Davis said.
"I think we'll see bakeries take advantage of new baking techniques
and incorporating new ingredients to
make bread even more nutritious," he
said. MBN
the Decatur Herald & Review.
Company spokesman Jackie Anderson told the newspaper that no injuries were reported, and company officials are investigating the cause of the
blast and assessing damage.
Ms. Anderson said the explosion
occurred in the corn plant's conveyor
belt system.
The incidents come a little more
than a month after an explosion was
reported at the ADM Milling Co.'s
flour mill in Calgary, Alta. No injuries
were reported in that incident. MBN
construction and expanded use of renewable energy.
Founded in 1983, Bread Alone has
locations in Boiceville, Kingston,
Lake Katrine, Rhinebeck and Woodstock, N.Y. The bakery's products
are available in stores and at farmers' markets across the Hudson Valley to Albany, including parts of New
Jersey, Connecticut, Westchester and
Long Island. MBN
Milling & Baking News

January 15, 2019 / 11

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - January 15, 2019

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