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.”