The Annex featured at National Restaurant Association Show

Bakers Journal
May 18, 2018
Written by Bakers Journal
North American flour and grain supplier, Ardent Mills, is highlighting its business unit, The Annex, at the National Restaurant Association 2018 Show in Chicago from May 19-22.

 The Annex was created to work 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, in a press release. “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.”

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