Discover Why Craft Flour is Set to Revolutionize Your Kitchen: Insights from AG Information Network of the West

Is Craft Flour the Next Big Thing in Food?

In Washington State, farmers have long grown cereal crops to keep the soil healthy. Recently, a new chance has opened up for them to add real value to these grains. Kevin Morse, the CEO of Cairnspring Mills, believes that milling these grains could be a game changer.

Morse notes that wheat has the potential to be as diverse and flavorful as wine grapes. At Washington State University’s Bread Lab, they’ve been experimenting with different wheat varieties. Some of these haven’t even been used in commercial products yet, but they offer unique flavors and colors.

“Just like the craft beer movement led by companies like Dogfish Head, we want to bring a craft revolution to flour,” Morse explains. This idea wasn’t entirely his own; he just happened to be in the right place at the right time. Over the past ten years, Cairnspring Mills has focused on exploring the unique tastes that different wheat varieties can create.

Why This Matters Now

The push for craft flour aligns with a growing trend toward local and sustainable foods. People are becoming more conscious of what they eat, wanting products that support local economies. Research shows that around 70% of consumers are more likely to try products that come from local sources.

Moreover, the pandemic has made many folks rethink their food choices, with a large uptick in home baking. Flour sales surged by 90% in 2020, indicating that more people are looking for quality ingredients.

Experts believe that craft flour can meet this demand. According to a recent report from the USDA, sales of specialty grains are expected to increase by 15% over the next five years. Craft flour could easily play a major role in this growth.

What Users Are Saying

On social media, the response has been overwhelmingly positive. Many home bakers are excited about the idea of experimenting with different flavors. One Twitter user shared a photo of their bread made from craft flour, saying, “Never knew flour could taste this good! It’s a game changer!”

This excitement is echoed in online forums where users discuss their newfound love for experimenting with various types of flour. They are eager to discover how different grains impact taste and texture in baking.

Conclusion

Craft flour isn’t just a trend; it’s a movement toward local, flavorful, and sustainable food. With innovative thinkers like Kevin Morse leading the way, and a growing consumer interest in unique food experiences, craft flour could very well be the next big thing.

For more insights on the rise of specialty grains, check out the USDA report on grain sales trends here.

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Cairnspring Mills, flour, ag marketing