Maryland Technology Enterprise Institute

Mtech Press Releases

FOR IMMEDIATE RELEASE
August 12, 2004

Next Generation in Bread Making Will Thin Dieters' Waistlines and Broaden Maryland's Economy

COLLEGE PARK, Md.— Chestertown-based Chesapeake Fields Farmers LLC, along with the University of Maryland, are ushering in a new generation of bread making. Together, they've created a low-carb, low-calorie, high-protein, artisan-quality bread--unlike anything found on today's shelves.

Slated to hit stores in September, Chesapeake Fields' breads could potentially offer just six grams of carbohydrates per slice—with no added calories and no genetic modifications.

"Most lean breads on the market have a reduced carb count of eight grams per slice, compared to 12 for traditional breads," said Dr. Y. Martin Lo, an associate professor of food bioprocess engineering at the University of Maryland. "The problem is, these new products pack on extra calories."

Lo, in conjunction with Chesapeake Fields, tested over 60 strains of wheat and isolated those yielding the best diet-friendly qualities when baked. Those strains, narrowed down to two, are the core of the company's all-natural, high-protein baked goods.

Chesapeake Fields' soon-to-be-released products, while expanding to include many types of crusty rolls and breads, will retain the highest artisan quality, according to Joseph Bauer, director of operations for the company.

"We're going to keep custom sours--a combination of special flour, water, and salt--that are the essence for getting a good bread started," Bauer explained. Those sours are aged, much like hops for beer and sour mash for bourbon, and are passed down from generation to generation--something only the finest, hand-crafting bake houses do, he said.

The company is also working with Lo through the Maryland Industrial Partnerships program to add a science touch to the art of bread making.

"Customers want out-of-the oven freshness," said Lo. "They want the hand-made bread that's chewy but doesn't stick to your teeth. Our goal is to consistently deliver that quality, for longer times on the shelf, by understanding the interaction of proteins during the dough formation and baking processes."

Chesapeake Fields' breads also offer something called "Identity Preservation," an important tracking feature in the wake of terrorism and the potential threat of a corrupted food supply. "We'll be able to pick up a loaf of bread and tell you exactly which lot on which field it came from," said John Hall, president and executive director of Chesapeake Fields.

The fastest-growing segments of the $16 billion U.S. bread market are specialty/artisan breads offering flavor variations, according to a February 2004 report by the Mintel International Group. Sales of specialty breads increased by 18 percent from 2001 through 2003, according to the same report. Chesapeake Fields plans to capture as much as $1.8 billion of that market, with seasonal and holiday versions of its products.

Chesapeake Fields is cooperatively owned by Maryland farmers, meaning the company's profits go right back to one of the region's most endangered occupations. In just 15 years, 90,000 acres of farmland have disappeared from the Delmarva Peninsula. Urban encroachment, global competition, and low prices from wheat buyers are all reasons for the decline, according to various sources.

Preserving Maryland's farmlands by helping farmers is personal for Bauer. "I want to be embarrassed when I go to the bank because I don't have enough have room in my pockets for all the money that's going to help the farmers," he said.

Farming co-ops have proven to be successful. Grower-owned Dakota Growers Pasta Company is the third-largest producer of dry pasta products in North America, generating 1.5 million pounds of pasta a day, employing 210 people, and generating $380.8 million in revenue during the 2002 fiscal year.

Chesapeake Fields projects that within four years it will create 143 jobs and $52 million in revenue, with plans for multiple manufacturing sites near Chestertown. The company is also planning to build an agricultural education center, where consumers can watch products being made and learn about farming.

The first Chesapeake Fields products will initially hit 700 retail outlets in the Delmarva region.

About MIPS

MIPS, a program of the A. James Clark School of Engineering's Maryland Technology Enterprise Institute (MTECH), provides funding--matched by participating companies--for university-based research projects that help companies develop new products. Companies with operations in Maryland are eligible, as are faculty from any of the University System of Maryland's 13 institutions. Projects must deal with innovative technological or scientific concepts and have direct commercial applications. All funds go towards the university research. For more information, visit www.mips.umd.edu. For more information about Chesapeake Fields Farmers, visit www.chesapeakefields.com.

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