date:Mar 27, 2013
t, buckwheat, flax and more). The trend transcended national borders, with Wickbold Chia Macadamia Bread launching in Brazil.
Additionally, ancient grains got a helping hand from continuing interest in the gluten-free concept. Gluten-free baked goods (excluding cookies and crackers) rose from 3.6% of launches in 2011 to 8.4% in 2012, says Product Launch Analytics.
Flax is a rising star in bread and is popping up as a headline ingredient with growing frequency. That was the case with Flax4Life