When it comes to the latest fashions in food, it’s all about dressing them up with an assortment of accessories such as extra protein, no-added sugar plant-based ingredients. The terms fresh, organic, non-G.M.O. and locally grown remain securely in vogue while a boutique of stylish new products features a collection of claims, including no preservatives, nothing artificial, minimally processed and free of gluten, dairy, eggs and other allergens. And it seems everyone likes it clean and simple.
Those trends were clearly seen at the recent IDDBA 18, the International Dairy Deli Bakery Association’s annual show held in New Orleans. Ozery Bakery, a Canadian company, featured its vegan non-G.M.O. version of brioche buns with no eggs or dairy. Its new line of organic lavash, touted as a “convenience snack on the go,” will roll out in September and comes in spelt, cranberry and grains, multi grain and seeds, and apple and quinoa varieties.
Rietmann, a German bread mix company, touted “The Protein Bread” with 30% protein, 4.8% carbs and 15% fiber per serving. The non-G.M.O. protein breads were featured in sandwich loaves, but the mixes may be used in ciabatta, artisan bread and any type of loaf, excluding flatbreads such as pita. Other featured varieties included a quinoa loaf with a good source of minerals and a chia bread with good source of protein, fiber, antioxidants and calcium.
Additionally, IDDBA 18 showed off an array of artisan bread and the more decadent side of the baking and snack industry. In fact, the talk of the show was a treat highlighted in the IDDBA’s Show and Sell interactive marketplace. It was an old-fashioned donut topped with Flamin’ Hot Cheetos and candied bacon — just the perfect snack following a 5-K run.