ATLANTA — For centuries, “survival foods” like cured meat, cheese and flatbread have sustained humans and remained part of our diets. During the International Dairy-Deli-Bakery Association (IDDBA)’s 2022 conference, Jeff Roberts, president of Cow Creek Creative Ventures, demonstrated the importance of these foods at a What’s in Store Live innovation session during the show.

“We as humans wouldn’t be here if weren’t for good microbes that do their thing with great food,” Roberts said. “And for me, as we go forward as a human race, we need to culture those microbes, for our survival as much as anything else.”

Roberts coined the term “survival foods” because before technology like refrigeration or shelf stability, early humans had to find natural ways to store harvested foods so they could survive the winter.

Flatbreads like lavash have been known as survival food because they were made with almost no moisture, could be stacked and also traveled well in nomadic tribes. Additionally, it was a highly nutritious food.

“Today, we celebrate these foods for a variety of reasons,” Roberts said.

Modern flatbread like pitas, such as those made by Toufayan Bakeries, were on display at booths throughout the IDDBA show.

While darker and whole wheat flatbreads were typically associated with poorer groups historically, they are now having a renaissance, known for the nutritional value of whole-grain products. The centuries-old staple, once made for people to survive the winter, is now a key to health, wellness and a sustainable food supply.

When it comes to longevity, flatbreads are coming full circle.