Field Notes
Kernza® Market Development: Updates from the Upper Midwest
Kernza® market development and R&D is picking up steam. Below are a few highlights, including new products hitting the shelves at bakeries, breweries, and school districts in Minnesota!
In the photo above, Montana from River Rock Bakery (St. Peter) speaks with Christopher from Perennial Pantry. Montana has been interested in working with Kernza® for a while and has had a relationship with Kernza® grower and marketer, Ben Penner. Pieces came together this week and Montana now has Kernza® flour she is working with to develop a pastry that is scheduled to debut this summer.
Look closely and you’ll see wholesale bags of Kernza® grain making their way to LocALE Brewing in Mankato. Pictured is the team from Perennial Pantry, making the delivery. Jim from LocALE plans on brewing this summer, so make plans for a road trip to Mankato.
Photos below are screen shots from the LPLA website and their recent Earth Day activities featuring Kernza®. Click the links above to learn more about the fun community project encouraging local residents to cook with Kernza®. Winners received copies of the Forever Green Cookbook.
Penner has also been working with a school in Waconia that is testing Kernza® flour in brownies and a cracker recipe. This school food service director has worked with whole grains in her kitchen for years and even have a pasta machine that makes fresh pasta for the students. They were featured on DeRusha Eats a few years ago. Barb sent a great note today about the brownies:
“Yes, we have made some nice brownies using Kernza® – it hasn’t required us to revise our tried & true recipe – I don’t have pics at this time, but I can attest that they are really tasty & that the addition of Kernza®, in my opinion, makes them taste more “clean” – I think it’s the reduction of gluten . . .”