New Hope Network is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Angelic Bakehouse debuts sprouted grain wraps at Expo West

Angelic Bakehouse debuts sprouted grain wraps at Expo West
Angelic Bakehouse is introducing a premium, sprouted seven-grain wrap to its line of flatbreads, which launched last year.

To keep up with growing consumer demand, Angelic Bakehouse is introducing a premium, sprouted seven-grain wrap to its line of flatbreads, which launched last year. The wrap will debut at Natural Products Expo West, one of the largest natural products trade shows in the U.S., in Anaheim, Calif.

This line extension comes on the heels of sprouted grain product introductions from King Arthur Flour, Panera restaurants, Kellogg’s and Sam’s Club. Food experts predict U.S. sales in the sprouted grains category will increase eight times its current value in the next five years. Sprouted grain foods are quickly transforming from niche, health food offerings into mainstream consumer products.

“We’re so excited to unveil our sprouted wrap at Expo West. The wrap’s versatility adds a new level of convenience to our flatbread product line, which makes it a great option for families,” says Angelic Bakehouse CEO and owner Jenny Marino. “At only 100 calories per wrap, plus more fiber and more protein than white or whole wheat alternatives, this wrap is packed with nutrients. It’s a delicious way to lighten up a sandwich or wrap-up a salad when you’re on the go.”

Like all Angelic Bakehouse products, the sprouted grain wrap is made from pure, all natural non-GMO ingredients. The dough is made from a premium “mash” of seven whole sprouted grains—including two “ancient grains,” quinoa and amaranth. The mash method—which is only used by a handful of commercial bakeries in the U.S.—involves significantly less processing than the traditional flour method and preserves the taste and texture of real fermented grains.

In addition to lowering the carbohydrates, fat and gluten, sprouting grains increases the bioavailability of vitamins and minerals so the body is able to absorb more nutrients.

According to registered dietitian Christina Meyer-Jax, grains and seeds contain a layer of anti-nutrients that block the body’s ability to fully absorb its nutrients. However, sprouting breaks down this barrier and helps release the vitamins and minerals naturally contained in the grain, significantly increasing the amount of vitamins, minerals and omega-3 fatty acids absorbed by the body.

Expo attendees can sample Angelic Bakehouse’s new premium sprouted wrap throughout the week by stopping by their booth #5189. The new sprouted grain wrap is also available now at various locations in Wisconsin, Illinois, Minnesota and Michigan. It will become available nationally in Sprouts Farmers Market by the second quarter of 2015 and through select health and specialty food retailers.

In addition to sprouted grain wraps, Angelic Bakehouse produces a range of sprouted grain breads, buns, rolls and pizza crusts. Additional information can be found at


Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.