Brought to you by Corbion and Sosland Publishing Company
“It’s the greatest thing since sliced bread.” Like most sayings that have stood the test of time, this old chestnut has a lot of truth to it. When shoppers of yore were finally able to buy pre-sliced bread at their local bakery or supermarket, it was indeed a cause for celebration and wonder.
What makes baked goods “fresh”? Consumers use more than just their taste buds to answer that question. Take sight. It’s a truism in the retail world that people buy with their eyes, and baked goods are no exception. Bread should have a nice golden color, and it shouldn’t look squished or smashed. Sweet baked goods should appear moist. They shouldn’t be oiling or look too wet. If they have icing, it shouldn’t be dry or cracked.
As America becomes more ethnically diverse, demand for foods from newcomers’ home countries will continue to rise. About seven in 10 chefs told the National Restaurant Association that ethnic-inspired foods would be the top food trend in 2019.
In the history of the hamburger, the bun has always played second fiddle to the patty. That may never change, but the bun now shares the limelight a lot more than it used to. Better quality.
With Hispanics making up a larger part of the U.S. population, and interest in ethnic foods continuing to grow, demand for tortillas and flatbreads is surging.
As the U.S. continues to diversify — and as native-born Americans continue to expand their food horizons — demand for tortillas and flatbreads will continue to grow.
Premium bread is going prime time.
The evidence isn’t hard to find. In 2017 Washington State University opened its highly anticipated Bread Lab, a 12,000-square-foot facility committed to the research and development of flavorful and nutritious crop varieties, the restoration of regional grain economies and innovation in partnership with the community and industry. The lab includes wheat milling and bread baking labs and a professional kitchen.
Half ‘N Half Simply Artisan is an all inclusive base for the production of flavorful Artisan breads with excellent tolerance and an overnight fermentation and retarding process.
