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Ancient Grains – Back to the Future Elizabeth A. Arndt ConAgra Foods, Inc. “Just Food” Foods from the Past - Trends Today - Foods of the Future December 4-5, 2008, West Des Moines, Iowa Overview Consumers and the Changing Market Grains Definitions Ancient Grains Finding and Using Ancient Grains Labeling and Identification Challenges for Whole Grain Foods Consumption increasing Labeling confusion – consistency needed! U.S. health status – Heart – Digestive – Cancer - Weight management - Diabetes Gluten Free growing awareness Increased desire for Clean Label What do consumers want? Convenience—prepared meals, quick and easy preparation, simple choices Taste—ethnic cuisine, unique flavors Variety—variety is good, but avoid overload Health—need clear, easy to understand messages Value How do whole grains fit? Allows consumers to “do something right” for their health Whole grain products have a healthy halo Whole grains are “hot” – timing right for new products Sources: wholegrainscouncil.org, mypyramid.gov What consumers are saying about whole grain foods More than half of consumers say they buy whole wheat or wholegrain bread 40% of consumers say whole grain is most important quality when purchasing bread Almost half of consumers say they buy whole wheat or multigrain pasta Purchase indices higher as cooking skills increase Source: Mintel Oxygen Consumers say they purchase more whole grain bread Types of bread purchased in the last year, by age, May 2008 *Source: Mintel Reports: Bread – June 2008 - US North America leads, followed by Europe Wholegrain introductions, global, by region, 2001-2008 1000 900 North America 800 Europe 700 Asia Pacific 600 Latin America 500 Middle East and Africa 400 300 200 100 0 2001 2002 2003 2004 2005 2006 2007 2008 *Source: Mintel GNPD US introductions show growth Products with wholegrain positioning, US, by category, 2001-2008 *Source: Mintel GNPD Whole Grains enhance the nutritional composition & resulting benefits in product applications Baked goods (including breads, tortillas, biscuits, muffins, quick breads) Bars (granola, nutritional, fruit & grain) Hot & RTE cereals Snacks – sweet and savory Toppings/Stir-ins Desserts Breaded/battered products Vegetarian patties Pasta Soups and Side Dishes Beverages Whole Grain Recommendations Based on the 2005 Dietary Guidelines for Americans and MyPyramid recommendations at least HALF of daily grain intake should be whole grain Ounce equivalent – new term describing a serving size of grain foods Consume 3 or more ounce-equivalents of whole grain foods daily (2,000 calorie diet) Examples of ounce-equivalents of whole grain: – 1 slice of bread – 1 cup ready-to-eat cereal – ½ cup cooked rice, cooked pasta, or cooked cereal One Whole-Grain Ounce-Equivalent * Food Item Bread, whole-wheat, commercial Cereal, whole grain, ready-toeat Amount in Household Measures Prepared Weight (g) 1 slice 28 16** 1 cup 28 ~28 Dry Weight of Whole Grain or Whole Grain Flour (g) Cereal, whole grain, cooked Rice, brown, medium grain, cooked 1/2 cup 112 27 1/2 cup 98 29 Pasta, whole wheat, cooked 1/2 cup 70 25 * Reference: Dietary Guidelines for Americans, pg 54, Appendix A-2, Note 2. ** Sixteen grams is just over ½ an ounce – about 2 tablespoons of flour. U.S. Grain Consumption (USDA ERS) 2004 per capita availability adjusted for loss Grams/Day Total Grain 167 Wheat 117.5 Corn 27 Rice 18.5 Oat 3.02 Barley 0.45 Rye 0.44 Opportunity: Increase utilization of minor & exotic grains http://www.ers.usda.gov/data/foodconsumption/FoodAvailIndex.htm Grain Types – A Comprehensive List (recommended to FDA by AACCI Whole Grain Task Force 2006) Cereal Grains – – – – – – – – Wheat (includes spelt, emmer, farro, einkorn, Kamut®, durum) Rice - Millet Corn (maize, popcorn) - Wild Rice Oats - Triticale Barley - Sorghum Rye - Teff Canary Seed - Job’s Tears Fonio Pseudocereal Grains – Amaranth - Buckwheat - Quinoa Legumes, Oilseeds and Nuts are not Grains (e.g., flax, sunflower, soybeans, chia) Whole Wheat Kernel 15% Fiber B vitamins 82% Carbohydrates Protein Minerals Phytonutrients 2 - 3% Unsaturated Fats Vitamin E B vitamins Phytonutrients Whole Grains Have Key Nutrients Dietary fiber helps to lower cholesterol and reduce heart disease risk, assists with digestion and fullness with fewer calories. B vitamins (thiamin, riboflavin, niacin and folate) aids metabolism, releasing energy from macronutrients, nervous system, red blood cells. Iron carries oxygen in the blood. Magnesium helps build bones, helps release energy from muscles. Selenium protects cells from oxidation, healthy immune system. Manganese helps bone and connective tissue development. Chromium assists in glucose and insulin regulation. What is a Whole Grain? Whole grains contain all the parts (and naturally occurring nutrients) of the entire grain seed kernel. Grains have three parts: – Endosperm – Bran – Germ If the grain is processed (e.g., cracked, rolled, extruded, and/or cooked), it should contain the same amounts of endosperm, bran and germ before and after processing. Source: www.wholegrainscouncil.org Whole Grain Definitions 21 CFR 137.200 Whole wheat flour – (a) whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat, that when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36 mm (No. 8) sieve and not less than 50 percent passes through a 850 [micro]m (No. 20) sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. AACC International (1999) – "Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis.” Whole Grains Council (2004) – Whole grains or foods made from them contain all the essential parts and naturallyoccurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed. What is an ‘Ancient’ Grain? No official definition – Grains that have ‘survived intact for centuries – Not altered by modern plant science practices Commonly includes amaranth, millet, quinoa, spelt (wheat), Kamut® (wheat) Others – sorghum, teff, farro (wheat), einkorn (wheat) What is different/better about ancient grains? – Unique flavors – Visual interest – seed size, shape and color – Balance of nutrients Ancient Grains Most ancient grains are positioned as whole grain Consumer interest is increasing – Traditionally found in natural food stores – Increased use in fine dining – Now found in natural foods sections of supermarkets – Appealing to adventuresome consumers – Health & wellness benefits of interest Health & Wellness Trends–Gluten Free Foods Growing awareness of celiac disease – autoimmune disorder – treatment is lifelong avoidance of gluten Gluten containing grains - wheat (including spelt, einkorn, emmer, Kamut, durum, farro), rye, barley, triticale Broad array of new products – including breads, pasta, cereals, crackers, cookies GF projected growth - $870mm to $1.7b by 2010 • • • • 2007 – 395 products 2006 – 250 2005 – 239 2004 – 174 Ancient Grains – global introductions Ancient grain introductions, global, by type, 2004-2007 *Source: Mintel GNPD Ancient grain claims New global ancient grain food introductions, by claim: Jan 2004 – Oct 2008 • Strong presence of “health and wellness” claims associated with products made with ancient grains *Source: Mintel GNPD Ancient grains product introductions •Natural Ovens Bakery’s Organic Bread, USA, made with organic spelt flour; Nature’s Path •Foods’ Synergy Organic 8 Whole Grains Cereal, Americas, made with millet and quinoa Source: Mintel GNPD, Mintel Menu Insights Ancient grains product introductions •Hain-Celestial Group’s Arrowhead Mills Ancient Grain Cereal, USA, made with spelt, quinoa, barley, amaranth, and millet •The Food Doctor’s Flame Grilled Chicken & Quinoa Pilau, UK •Safeway’s Eating Right Ancient Grains Bread, USA, with amaranth, teff, millet, quinoa, and kamut Source: Mintel GNPD, Mintel Menu Insights Ancient Grains Amaranth Quinoa Millet Sorghum Teff Whole Grain Nutrition Unique Flavors Light Seed Coat Color Gluten Free Amaranth (Amaranthus spp.) Classification: Pseudocereal Grain Family: Amaranthaceae Genus Species: Amaranthus cruentus (relative of pigweed) History: Amaranth was a staple of the Aztec culture. Growth Habit: Tolerates poor soil Features: Very small seeds (<1/16 in.); light earthy flavor Uses: Popped snack food, cereals, breads (particularly for gluten free), muffins, pancakes, crackers; higher water binding capacity than wheat starch Nutritional: Higher quality protein; comparatively higher overall mineral content – calcium, iron, magnesium; gluten free Millet Classification: Cereal Grain Family: Poaceae Genus Species: Panicum miliaceum (proso is common millet) Millets include pearl millet, finger millet, proso millet, foxtail millet, Japanese millet History: A staple in India and common in Africa, domesticated more than 4,000 years ago from a wild West African grass Growth Habit: Tolerates hot, dry climates; will yield a crop even during severe drought Features: Small round seeds (resembles mustard seed), white, gray, yellow or red; mild flavor Uses: More common in animal foods in US; found in some cereals, baked goods Nutritional: Notable for B vitamins, along with other nutrients; gluten free Teff (Tef) Classification: Cereal Grain Family: Poaceae Genus Species: Eragrostis tef History: An important food source in Ethiopian diet – used to make injera flatbread Growth Habit: Tolerates poor soil, dry conditions; still largely unknown outside of Ethiopia, India and Australia Features: Very tiny seeds (1/150th the size of wheat); red, brown & ivory Uses: Sweet molasses-like flavor; used in baked goods, porridge, polenta Nutritional: Comparatively higher overall mineral content – calcium, magnesium, manganese; B-vitamins – thiamin & folate; gluten free Quinoa Classification: Pseudocereal Grain Family: Amaranthaceae, Subfamily: Chenopodiodeae Genus Species: Chenopodium quinoa – a relative of swiss chard & beets History: Originated in Andes, cultivated by the Incas Growth Habit: Will grow at high altitudes Features: Small, slightly flattened round seeds, can be white, yellow, red, purple or black; nutty, earthy flavor Uses: Soups, side dishes, baked goods; rinsed to remove bitter saponin coating Nutritional: Higher quantity and quality of protein; Comparatively higher overall mineral content – calcium, magnesium, potassium, iron; gluten free Sorghum (Milo) Classification: Cereal Grain Family: Poaceae Genus Species: Sorghum bicolor History: Origin believed Ethiopia; Grown in Egypt 2200 B.C.; Staple in Africa and India. Worldwide 5th most important cereal. Staple food crop for arid and semiarid parts of the world. Also commonly referred to as kafir corn, milo, sorgos, durra and guinea millet Growth Habit: Tolerates poor soil, dry conditions; grown in U.S. midwest Features: Medium, round seeds; yellow, red, purple or black; mild flavor Uses: Side dishes, baked goods, popped as snack; gluten-free mixes and baked goods Nutritional: Includes whole grain nutrients – vitamins, minerals, antioxidants, gluten free Whole Grains Macronutrient Comparison Amaranth, Millet, Quinoa, Sorghum, Teff Comparison to Wheat B-Vitamins Millet: > or = to Wheat Thiamin: Teff 2.5x higher Folate: Millet & Teff 2-3x Wheat Niacin: All < Wheat Minerals - Amaranth, Quinoa, Teff generally higher overall Calcium: Quinoa 2x, Amaranth 4.5x, Teff 5x Iron: Amaranth & Quinoa 2x Copper: 2x, except sorghum (<) Selenium: All < Wheat Antioxidant Capacity Whole Grain Type Sorghum whole flour Quinoa seed, white Quinoa seed, black Quinoa seed, red Teff whole flour, ivory Teff whole flour, brown Amaranth seed, white ORAC, umole TE/100 g (hydrophilic) 1800 3200 4800 3900 3600 3400 900 Source: Brunswick Laboratories, Norton, MA (2006) Finding and Using Ancient Grains Breakfast whole sorghum flour, rice flour, tapioca starch, evaporated cane juice, salt; vitamins and minerals water, whole wheat flour, enriched flour, canola oil, fructose, inulin, dried honey (honey, wheat starch, corn syrup), leavening, soy flour, salt, barley, rye, oats, corn grits, millet, buckwheat, flax seed, oat fiber, soy lecithin Hard red spring wheat, oats, barley, rye, triticale, soft white wheat, spelt, and extra wheat bran Breads Enriched wheat flour, water, whole, durum wheat flour, ...contains 2% or less of the following: …rye, oats, barley, corn, millet, triticale, rice flour, flax meal, buckwheat, ….spelt, amaranth flour tapioca flour, whole grain teff flour, whole grain millet flour enriched wheat flour, stone ground 100% whole wheat flour…amaranth bran flour Costco Organic whole wheat flour, water, organic whole grains seeds mix (crushed wheat, oats, barley, triticale, corn, sunflower seeds, sesame seeds, spelt, rye, bulgur wheat, kamut, quinoa, brown rice, buckwheat, millet, amaranth) Mixes Garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour Whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice sugar, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, xanthan gum Enriched flour, soybean oil, whole grain wheat flour, …whole grain rolled oats, …whole grain triticale, whole grain millet, whole grain rye, whole grain barley flakes… Snacks organic amaranth, organic quinoa Sorghum flour 32 g whole grain Whole wheat flour, wheat flour…whole oat flour…whole rye flour…whole brown rice, millet flour, whole barley flour, whole buckwheat flour… Enriched flour, soybean oil, whole grains (barley, millet, triticale, sorghum, rye), whole wheat flour… Sides 100% whole (wheat, rye, buckwheat, kamut, spelt, millet, barley, brown rice Main Dishes Multigrain pasta (organic durum semolina flour, organic whole grain durum flour, organic whole grain kamut flour, organic whole grain spelt flour) Enriched bleached wheat flour, vegetable oil, multigrain blend (wheat, rye, triticale, barley, yellow corn, millet, soy, flaxseed), whole wheat flour Creating Products with Ancient Grains Product Development Considerations – Base Grain(s) – traditional red or ultrafine white whole wheat flour; other grains; multigrain mixtures; gluten free – Inclusion levels to achieve target product attributes & nutrition/claims – Other – clean label, natural, gluten free, allergen – Adjustments to formula & process – Shelf life – Cost – Food safety Label/Identify Foods with Whole Grains to communicate benefits Snack Crackers: Effect of Grain Color and Flour Particle Size Refined Flour Control Red/ Regular P Size White/ Regular P Size White/ Fine P Size Ancient Grain Ingredient Considerations Flavor Color Texture Functionality Nutrition – Macronutrients (fiber, fat, etc) – Protein level & amino acid profile – Micronutrients & antioxidants – Gluten/Allergens Shelf Life Ancient Grain Ingredient Considerations Flavor Color Texture Functionality Nutrition – Macronutrients (fiber, fat, etc) – Protein level & amino acid profile – Micronutrients & antioxidants – Gluten/Allergens Shelf Life Availability – U.S. grown vs. imported – Forms available – seed, flour, flakes, etc. Price Support Data – Nutritional information – Testing/certification for allergens, gluten, organic – Sanitation and quality programs Product Development Considerations Baked Goods – Breads, Muffins, Pancakes, Cookies, etc. Side Dishes Main Dishes Inclusion level (nutrient contribution, sensory impact, system compatibility) – – – – Minimal inclusion for label appeal 15 - 30% 51 - 100% Multigrain mixes Liquid requirements Cook times Mixing requirements Additional functional ingredients may be necessary Pasta with Ancient Grain Blends All are ConAgra Food Ingredients estimates Formula % Whole Grain Whole Grain per RACC* Dietary Fiber per RACC* Claims Examples (based on 55 g RACC* serving) 0 0 1.5 g ---------8 grams of whole grain per serving 15% Whole Grain (Ancient Grains) 51% Whole Grain (15% Ancient Grains + 36% Ultragrain White Whole Wheat) 8g 28 g 2.4 g 4g 28 grams whole grain per serving FDA Good Source of Fiber FDA Fiber from Grains, Fruit & Veg/Cancer (101.76) FDA Whole Grain/Heart, Cancer (99P-2209) * Reference Amount Customarily Consumed (RACC) for dry pasta is 55 g Whole Grain Foods – Labeling & Identification Labeling & Identifying Whole Grain Foods Product Name Amount of Whole Grain – Grams or Ounce Equivalents – Factual Statements Symbols – Whole Grains Council Stamp FDA Approved Whole Grain Health Claim – “Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol may reduce the risks of heart disease and certain cancers.” – Product must conform to claim criteria (at least 51% of product weight is whole grain & meets other composition criteria) Ingredients – Look for whole grain ingredients as first or predominant in ingredients list “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.” Whole Grain Claims FDA Draft Guidance (Feb 2006) – Factual Statements Allowed, Examples are: • “X grams of whole grain” (X can be any number) • “1/2 ounce of whole grain” – “Whole wheat Product Name” (eg. pizza/bagel) recommended only if entirely whole grain or conforms to standard of identity – Whole grain health claim (must conform to claim criteria) USDA/FSIS Interim Policy Guidance (Oct 2005) – Factual Statements Allowed, Examples are: • “X grams whole grain per serving” (X is at least 8 g) – “Product Name made with whole grain” OR “Made with whole wheat Product Name” (at least 8 g per serving & per RACC & 51% of grain ingredients or conforms to standard of identity) Whole Grain Ingredients Ingredient Legend/Product Label Avoid use of common terms that don’t specifically indicate whole grain Designate whole grain ingredients as ‘Whole’ or ‘Whole Grain’ – – – – Rolled Oats Brown Rice Millet Sorghum Flakes Whole Rolled Oats Whole Brown Rice Whole Millet Whole Sorghum Flakes Clarify ambiguous terms – Multigrain – Doesn’t guarantee whole grain Bundling Whole Grain Ingredients in Legend – Helps consumers identify foods with whole grains – Helps determine compliance for programs such as HealthierUS School Challenge Approaches to Increasing Whole Grain Intake with Ancient Grains Customize product appearance and texture – – Grain seed coat color Flour particle size, particulates, whole seeds Choose grain type / mixtures to optimize flavor, texture and appearance Use ancient grains in blends to minimize impact to product and manage cost Embrace ancient grains with innovative and novel whole grain recipes and products Thank You!