Ardent Mills has a deep history of cultivating lasting relationships with farmers, university research teams, customers and partners to identify, source, grow and pioneer leading-edge ingredients. This year’s IFT event provides an opportunity for Ardent Mills to showcase what’s next in a new era of grain, including:
- A sustainable local crop: The Annex by Ardent Mills has announced a new relationship with Colorado farmers to grow Colorado Quinoa™, a crop that supports biodiversity, sustainable growing practices and water conservation.
- Access to intact grains: Ardent Mills is investing in The Annex and its Denver Community Mill to add the capability to clean and pearl intact grain berries to support growth of cleaned whole wheat, farro, barley, rye and heirloom grains.
- Chickpea flour: Ardent Mills and The Annex are bringing its capabilities and expertise in R&D, operations, food safety and insights to chickpea flour, feeding demand for this versatile, protein-rich alternative flour.
The team’s three-day sampling menu will also inspire industry professionals to consider how other grain innovations can meet the demand for simple, delicious, and wholesome plant-based foods. The menu will include delicious applications of chickpea crackers, Pure-Purple™ Barley smoothies and food-safe edible cookie dough made with SafeGuard® RTE Application flour.
Since last year’s IFT gathering, The Annex—a business unit created to cultivate the future of specialty grains and plant-based ingredients—has marked its first full year of operation. “We’ve been focused on driving innovation, expanding production capabilities and building out our product portfolio since launching in March 2018,” said Shrene White, General Manager, The Annex by Ardent Mills in a press release. “The Annex team has worked closely with our farmers, and we’re building new relationships with chefs, bakers and developers to connect the entire supply chain. We are enthusiastic about how these connections will develop and guide our work in crops like quinoa, chickpeas, heirloom wheats and identity-preserved grains,” said Don Trouba, Sr. director, Go-To-Market.