Whole Foods Magazine is the longest-running business to business natural products magazine. The publication is a helpful resource for national grocers, wholesalers, and suppliers. The print magazine has around 32,000 readers and the website has around 66,000.
Whole Foods Magazine often reports on industry trends. In March 2019, the publication wrote a long copy analysis on the rise of plant-based foods. The article turned to COO of Lehi Mills, Brock Knight, for some insight on plant-based trends.
Whole Foods Magazine wrote, “Pointing to the Nielsen research, Brock Knight, COO at Lehi Mills, Lehi, UT, notes, ‘The study revealed that many shoppers aren’t looking to traditional plant-based items like tofu or brown rice; they are looking for an array of alternative options.’”
The article dives deep into industry trends, pulling from past Whole Foods Magazine articles and other health websites. The article also uses specific companies as examples and pulls from their knowledge and experience to analyze the new plant-based movement. For example, Whole Foods looked to Lehi Mills for specific examples of plant-based protein, something that those who follow a plant-based diet struggle with.
Later in the article, the topic shifts to plant-based protein. Whole Foods talked to Brock Knight and Stephanie Evans-Stock, VP of Marketing about Lehi Mills’ take on plant-based protein. In addition, the article mentioned that Lehi Mills breeds its wheat for a high natural protein content. Stephanie Evans-Stock and Brock Knight told WholeFoods, “Lehi Mills has been known to turn away trucks of wheat that don’t meet company standards to help ensure that their whole-grain pancake and waffle mixes have 8 grams of protein per serving.”
Whole Foods Magazine
Whole Foods Magazine covers the hottest trends in the industry. Lehi Mills is grateful to be part of this informative article. Consequently, Lehi Mills will continue to share stories and helpful information with Whole Foods Magazine in the future.