SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Trends > Ancient Grains

IBIE 2016

Firebird Artisan Mills set to expand gluten-free ancient grain business

Douglas Yu

By Douglas Yu+

18-Oct-2016
Last updated on 20-Oct-2016 at 10:47 GMT2016-10-20T10:47:11Z

Firebird Artisan Mills said quinoa is the most popular ancient grain in the bakery industry.

Firebird Artisan Mills said quinoa is the most popular ancient grain in the bakery industry.

Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of 2008 and 2014. 

North Dakota-based gluten-free mill company, Firebird Artisan Mills, sat down with BakeryandSnacks during the recent IBIE in Las Vegas, Nevada, to talk about how it tackles the increasingly popular gluten-free market as a milling company.

The company entered the ancient grains market from the gluten side years ago, and moved into its gluten-free facility in 2008 to capitalize on the growing gluten-free trend, according to the director of sales and procurement at Firebird Artisan Mills, Chris Krenzel.

Expanding footprint in the ancient grains space

“We’ve been doing ancient grains for about 10 years now,” Krenzel said. “We currently produce six of the nine ancient grains in our facility, including buckwheat, sorghum, quinoa and teff, and we also offer 30 different gluten-free flours.”

Among all the ancient grains, quinoa is the most popular grain in the bakery category and it has been around for the longest period of time, he said. “We are also seeing an uptrend in sorghum. They are both grown in the United States.”

Ancient grains currently make up around 40% of Firebird Artisan Mills’ over business, and the company hopes to grow its presence in this market as more and more bakery and snack manufacturers are adding ancient grains to their products, such as noodles, Krenzel added.

Avoiding product recalls

As multiple bakery companies recalled their products due to e-coli outbreak and the presence of gluten earlier this year, Firebird Artisan Mills thinks that its multi-prong testing done during its production processes is essential when it comes to avoiding product recalls.

Most product recalls are caused by a grain that is tampered, or the water is added to the products prior to it is being milled, Krenzel explained.

“All of our products are dry milled, and we don’t bring in any water,” he said. “We also worked with our suppliers to see if both micro testing and gluten analysis are done.”

Related products

Related suppliers

Millennials want to smell the source of their savory snacks: Kerry

Millennials want to smell the source of their savory snacks, says Kerry

Millennial snackers consider aroma essential and want their snacks to evoke immediate sense of...

Brazilian peanut processor Brumau courts European markets

Brazilian peanut processor Brumau courts European markets

Brazil’s largest peanut producer and oilseed processing company, Brumau is aiming to expand into...

Aptean’s ‘Factory suite’ streamlines snack factory operations

Aptean’s ‘Factory suite’ streamlines snack food factory floor operations

Aptean has developed the Factory Manufacturing Execution System (MES) suite of wireless automation programs...

Ancient grain genome breakthrough advances struggle for food security

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer,...

Palsgaard removes PHOs from baked goods with new emulsifiers

Palsgaard removes PHOs from baked goods with new emulsifiers

Rose Regalado

General Manager , Palsgaard

Snack makers moving beyond pure indulgence to functionality: ESA

Snack makers moving beyond pure indulgence to functionality, says European Snacks Association

The sensible snacking concept is evolving at a rapid rate, said Sebastian Emig, director...

Arla extends protein bar shelf life with clean label ingredients

Arla extends protein bar shelf life with clean label ingredients

Troels Laursen

Business unit director of health and performance nutrition, Arla Foods...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes...

WATCH: First packaged edible insect snack for China to be launched

WATCH: First packaged edible insect snack for China to be launched

A chip style snack made with silkworm powder is to be launched in China,...

Bread hit hard by price wars

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers...

food packaging, business, women

How to be a successful woman in the packaging industry

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

USDA WASDE: Wheat supply up but ‘quality issue emerging’ says AHDB

Wheat supply up but ‘quality issue emerging’

Wheat supplies have hit record levels across the globe, but for France and some...

UK gluten-free businesses should storm Europe

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF)...

Manufacturers are struggling with healthier food calls

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...

Promotional Features