Contact: Andy Larsen
414-271-0101 ext. 119
MILWAUKEE – Although food trend predictions for 2016 vary widely, there is one that industry experts seem to universally agree upon: the continuing growth of sprouted grains. In fact, the category is expected to grow eight-fold in the U.S. by 2018.
Driven by consumer demand for these nutritionally dense, yet low fat products, a number of major food retailers and restaurants – such as Trader Joe’s, Whole Foods, Costco, Aldi, Target, and Panera – have added sprouted grain options to their health-food offerings. More will follow suit in 2016, including new restaurant venture The Crack Shack from renowned chef and Food Network Host Richard Blais.
Celebrity chef and natural products industry expert, Mareya Ibrahim, named sprouted grains in her “Top 8 Healthy Food Trends for 2016” report earlier this month, citing the low glycemic index and reduced amounts of carbohydrates and starch in sprouted grain products. AP Food Editor J.M. Hirsch also acknowledged the sweeter and nuttier flavor that results from sprouting in his recent trends predictions. Nutritionists have also embraced the many benefits of sprouting:
“Digestive issues are usually at the root of most health problems including weight loss and inflammation,” says Maria Viall, a holistic health practitioner and registered nutritionist. “I find sprouted grains to be a great option for many of my clients, as they are easier to break down during digestion without causing stress on the system. The nutrients are more bioavailable and also help balance blood sugar versus refined grains.”
Wisconsin-based Angelic Bakehouse has been a catalyst for the growth of sprouted grain popularity. In the past five years the company has transformed from a small regional boutique to a national category leader, increasing sales by close to triple digits for the last three years and creating a new super subcategory of a sprouted mash™ component used in its baked goods. This production process is vastly different than other sprouted grain bakeries. Instead of using sprouted flour, Angelic crafts its full line of non-GMO baked goods – including breads, buns and flatbreads – with its proprietary sprouted mash.
“The mash process results in a purer, more nutrient-dense, and most of all better tasting product,” says Jenny Marino, CEO and president of Angelic Bakehouse. “Today’s consumers are turning the food industry on its head. They demand better ingredients, less processing, and higher nutritional value without sacrificing great taste. Our sprouted grain products give them that, and more.”
A new product introduction (a premium sprouted grain wrap) as well as Non-GMO Project verification, over 30% same store sales growth, multiple private label product launches for Top 20 retailers, and a new partnership with Costco are among this year’s highlights for Angelic Bakehouse. 2016 is expected to be a year of continued growth.
“Looking forward there are numerous future new partner projects in the works, with a surprisingly strong interest from large, health-conscious, quality food chains,” says Marino.
With greater consumer-awareness of the nutritional benefits of sprouted grains, including more protein and fiber, better digestibility, and other functional benefits, it’s easy to see why sprouted grain products, led by Angelic’s unique line of sprouted mash baked goods, have topped the 2016 trends predictions from industry thought-leaders.
For more information about Angelic Bakehouse and its products go to www.angelicbakehouse.com.