Ardent Mills ushers in new era of grain innovation at NRA 2015
Ardent Mills, Denver, is demonstrating what’s next in grain innovation at the National Restaurant Association’s NRA Show 2015, May 16-19 at McCormick Place in Chicago. The company says it’s driving innovation for foodservice in three important ways: making it simple to mainstream whole grains on the whole menu, helping foodservice operations meet the needs of “enlightened eaters” and providing specialty bread solutions from its artisan bakery. Ardent Mills will showcase its Mobile Innovation Center (MIC)—a fully functional bakery, culinary kitchen and meeting space designed to deliver on-site culinary and R&D creativity—along with a range of on-trend, culinary applications that speak to each focus area--in Booth #9103.
“Powered by an industry-leading portfolio of premium multiuse flours, whole grains, organic grains, sprouted grains, specialty products and custom blends,” says Dan Dye, CEO of Ardent Mills, “we will illustrate how we are the go-to resource for restaurant chains and foodservice operators to develop insight-driven, nutritious menu solutions.”
According to the company, on average, Americans still do not get the recommended intake of whole grains. Restaurants can play an important role in helping Americans meet dietary guidelines by incorporating whole-grain nutrition into everyday foods. Ardent Mills is dedicated to assisting the foodservice industry with making the change to whole grains with ingredients such as Ultragrain whole wheat flour, which makes it easy to provide whole-grain nutrition with the taste, texture and appearance that consumers expect. Attendees will be able to sample a variety of foods from each daypart, demonstrating how Ultragrain can transform menus.
Ardent Mills will also provide a look into the evolution of the enlightened eating trend and how it is affecting consumer attitudes and menus, and what this means for foodservice today. The leader in sprouted wheat flour and organic wheat flour, two on-trend ingredients for “enlightened eaters,” Ardent Mills says it is uniquely positioned to help restaurants scale to meet regional and national product launches. At NRA, the company will sample applications using its Ardent Mills Sprouted White Spring Whole Wheat Flour, Sustagrain ultra-high fiber barley and Ardent Mills Ancient Grains.
Additionally, Ardent Mills will be showcasing finished baked goods from its IBR facility, an artisan commercial bakery located in Portland, OR. Equal parts baking facility and think tank, IBR is where cutting-edge concepts meet high-touch craftsmanship to help restaurant chains and foodservice operators introduce signature bread and baked good menu items. NRA Show attendees will have the opportunity to sample a variety of culinary concepts based on these unique breads produced in the bakery and available to commercial restaurants.
NRA Show visitors will also be able to check out Ardent Mills’ MIC, a state-of-the-art culinary center with a multipurpose platform designed to bring on-site culinary creativity, hands-on education and interactive R&D support to customers’ front doors. Working side by side with Ardent Mills’ chefs, food scientists and technical bakers, the MIC allows companies to learn how the Ardent Mills portfolio of ingredients and services can help turn their next great idea into a reality.
With a wide array of ingredients, a full suite of culinary and commercial baking equipment, and a multipurpose meeting space with audiovisual capabilities, the MIC is tailored to fit customers’ problem-solving and product-development needs. From education to concept ideation, the facility provides workstations and resources to help develop foods that appeal to consumers’ changing tastes.