Ardent Mills Attending National Restaurant Association Show to Highlight New Grains
Ardent Mills, North America’s leading flour supplier and grain innovator, is highlighting its new business unit, The Annex by Ardent Mills (The Annex), at the National Restaurant Association 2018 Show in Chicago from May 19-22.
The Annex is dedicated to working with farmers to provide food companies and foodservice operators with “next” grains and unique plant-based ingredients including heirloom wheats, ancient grains and pulses in a variety of traditional forms-whole berries, flours and flakes, as well as unique formats, such as mixes, blends, individual quick frozen (IQF) and crisps.
“As tastes and food trends change, people have become more interested in artisan food and food production,” says Shrene White, general manager of The Annex by Ardent Mills. “Our goal is to complement the ‘white and fluffy flour space’ by innovating around specialty and ancient grains, heirloom wheats and new formats for these grains,” White says. “Our IQF line of grains is a unique way to bring these ingredients to foodservice, delivering nutrition, convenience and compelling stories.”
Driven by a team of business, culinary and grain industry experts, The Annex offers the flexibility and speed of a start-up supported by the resources, relationships and expertise of Ardent Mills. It operates as a company-within-a-company, cultivating ties with farmers, university and private research teams, customers, and key vendors to identify, source, grow and pioneer everything from organic and heirloom grains to leading-edge grain formats.
“It’s great to work directly with farmers, it gives us a chance to feel the passion they have for their farms and for what they do,” says White. “They are looking for ways to keep their business vital and vibrant, and specialty grains bring new opportunities to their work.”
Stop by Booth 10024 to sample some innovative grain-based foods, including IQF-grain-based Boulder County “Caviar,” Great Grains Falafel and high-inclusion breads created by Ardent Mills’ specialty bakery, Innovative Bakery Resources (IBR). A full sampling menu follows.
“The Annex will support Ardent Mills’ traditional flour customers as well as a wide spectrum of new customers by offering a one-of-a-kind product portfolio,” says White. “We love a challenge, and we thrive on collaborating with customers, farmers, researchers and end users in the foodservice industry. We are in business to support innovation and cultivate ideas to help build our customers’ businesses, in fresh or packaged prepared foods, bakery and beverage.”