NEW ORLEANS — Aunt Millie’s Bakehouse, the food service arm of the Ft. Wayne, Ind.-based bakery, displayed a new line of Daily Kneads branded breads that have at least three-quarters of a cup of vegetables in every two slices at IDDBA ‘18, the International Dairy Deli Bakery Association’s annual show held June 10-12.

Aunt Millie’s Bakehouse partnered with Daily Kneads Bread L.L.C., a Bloomington, Minn.- company, which created the concept for the products.

The 21-oz loaves come in Red Pepper, Sweet Beet, Spinach & Leek, Carrot & Pumpkin, and Tomato & Basil flavors with a recommended retail price of $4.99 to $5.99, according to Bill Itskovich, chief executive officer of Daily Kneads Bread. On average, he said, the loaves contain the equivalent of 6 cups of vegetables while some varieties have up to 9 cups.

The products, which have a 14-day ambient and one-year frozen shelf life, were initially introduced at the National Restaurant Association’s show, held in May. They’re promoted under the tagline of “bread re-invented.”

“The key is we wanted a product that tastes great,” Mr. Itskovich said. “That’s the premise. Yes, it’s all natural. Yes, it’s non-G.M.O. Yes, it’s whole grain. Yes, it doesn’t have artificial colors, but that’s not what we’re leading with. We’re leading it with, ‘it’s great-tasting bread.’”

Mr. Itskovich and his brother, Michael, a trained chef, have been working on the concept for three years and refined it for wholesale production with the help of Aunt Millie’s R.&D. team. In addition to retail bread, Daily Kneads Bread offers five flavors of flatbreads and 4-inch Red Pepper, and Spinach & Leek hamburger buns for the food service channel. The breads, flats and buns are available throughout the U.S. and Canada.

Daily Kneads also teamed up with another co-manufacturer that produces a line of full-size and mini-flatbreads, which are similar to lavash and contain at least a half cup of vegetables per serving Mr. Itskovich said the company has also developed prototypes for vegetable breakfast cookies, pizza crust and sandwich thins.

At IDDBA ‘18, Aunt Millie’s Bakehouse also displayed a line of sprouted-grain bread under the Love. Sprout. Live. brand. According to J. Bohn Popp, vice-president of Aunt Millie’s Bakeries, the breads feature catchy names such as Lucky No. 7, a seven sprouted grains bread that includes a blend of wheat, rice, barley, oats, rye, millet and flaxseed.

Other varieties are Raisin Salutation bread with cinnamon, honey and raisins; Wheat Your Heart Out, with 100% whole wheat; and Soulful Seeds, which has sprouted grains with flaxseed, sunflower kernels, quinoa, amaranth, millet and black and white sesame seeds.

Mr. Popp said the breads are made using soaked, sprouted grains that are dried before milling. He said the multi-step sponge-and-dough process gives the loaves the nutrition of other sprouted-grain breads with the light texture of traditional bread.

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