Grains

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September is Whole Grains Month, and the Boston-based non-profit Oldways Whole Grains Council (WGC) is encouraging people everywhere to join the celebration by supporting “Good Grains for a Good Cause.”

The Ardent Mills flour mill in Hastings, MN was the first facility of its kind in the U.S. and is still going strong today.

Over four centuries ago, the brilliant Italian astronomer, physicist, engineer, philosopher and mathematician Galileo Galilei insightfully proposed that “passion is the genesis of genius.” Passion tied to a good idea motivates action. And good ideas like to grow.

A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.

After centuries of bread baking it is difficult to find or uncover a “new” ingredient or technique. However, American innovation and the local grain movement have provided a revived opportunity to explore the baker’s staple, grain, in the sprouted version.

Barley is a versatile whole grain with a chewy texture and nutty flavor, and fits into the ancient grain trend which continues to grow in popularity.

Researchers at Ingredion’s Idea Labs have developed a line of HOMECRAFT Create multi-functional rice flours that help food manufacturers respond to consumer demand for smooth, silky textures in clean label and gluten-free products.

The buns and rolls segment showed pockets of growth, with a mix of gains and losses across the board. While traditional products still maintain the lion’s share of the buns and rolls category, growth in gluten-free, organic and healthy options are starting to pick up.

Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.