Download Opportunities for Whole Wheat Application

Opportunities for Whole Wheat Application
Rex Newkirk, Phd, P.Ag. and Da An, M.Sc.
Canadian International Grains Institute
Whole Wheat
 Background
 Definition
 Effect of processing
 Health benefits & potential health mechanism
 Worldwide market
 Whole grain claims
 Conclusions
Historical Background on Whole grains
 Became human diet 10,000 years ago
 Last 3000-4000 years, main proportion of diet
 Past 100 years that majority of population has consumed refined
grain products
 Gristmills were used for grinding grains
 Roller mill was introduced in 1873
 Widespread use of roller mill fuelled for refined grain
products

in whole grain consumption from 1870 to 1970
Whole Grain Growth Worldwide
whole grain launches
increase over year
2000
increase over
previous year
2000
164
--
--
2001
264
61%
61%
2002
321
96%
22%
2003
417
154%
30%
2004
674
311%
62%
2005
855
421%
27%
2006
1601
876%
87%
2007
2262
1279%
41%
2008
2883
1658%
27%
2009
3006
1733%
4%
2010
3272
1895%
9%
2011
3378
1960%
3%
Source: Whole Grains Council.
http://wholegrainscouncil.org/newsroom/whole-grain-statistics
The Whole Grain Kernel
Effects of Processing on the Grain
(i.e. the removal of bran and germ)
Definitions of Whole Grains
 No universally accepted definition of a
whole grain
 American Association of Cereal
Chemists (AACC) International
definition (1999):
“ Whole grains shall consist of the intact, ground,
cracked or flaked kernel (caryopsis), whose principal
anatomical components – the starchy endosperm, germ
and bran – are present in the same relative proportions
as they exist in the intact kernel”
Common whole Grains
True cereals
Wheat including spelt, emmer, farro, einkorn, kamut,
durums
Rice, African rice *
Barley
Corn (maize, popcorn)
Rye
Oats
Millets
Sorghum
Teff (tef)
Triticale
Canary Seed
Job's Tears
Fonio, Black Fonio, Asian Millet
Wild Rice
Pseudocereals
Amaranth
Buckwheat, Tartar Buckwheat
Quinoa
Processing of Whole Grains
 Stone milling
 Oldest attrition mills
 Modern stone mills are metal plates with composition
stones attached
 Generate heat may cause damage starch, protein,
unsaturated fatty acid
Processing of Whole Grains
 Roller milling
 Over 90% of the whole grain wheat, corn and rye flour
 Separation of the endosperm from the bran and germ
 Recombination
- achieved in a continuous process
- at end of milling process ( Bran undergoes postmilling such as ultra fine grinding or heating)
Processing of Whole Grains
 Less than 2% of grain losses are
allowed according to HEALTHGRAIN
definition (2010)
Whole wheat flour in Canada




Contains at least 95% of original kernel
Up to 5% of kernel can be removed to help reduce
rancidity
Portion removed contains much of germ & some of bran
Whole wheat flour as sold in Canada may have much of
the germ removed; therefore, 100% whole wheat bread
may not be whole grain – However, it remains a
nutritious choice that provides dietary fiber not found in
white bread
Health Benefits of Whole Grains
 In 4th century BC, Hippocrates health benefits of
wholegrain bread
 Physicians and scientists recommended whole grain to
prevent constipation in early 1800s to mid 1900s
 “Fiber hypothesis” in 1970s suggested wholefoods such
as whole grains, fruits & vegetables, provide fiber along
with other constituents that have health benefits
Health Benefits of Whole Grains
Ye, et al J Nutr (2012); Dagfinn et al. BMJ (2011)
Whole Grains & Chronic Disease
Reduction: Potential Mechanism
Some whole grain dietary recommendation around the world
Countries
Canada
China
United States
United Kingdom
Guideline
Recommendations
Eating Well with Canada's Food
Guide (2007)
"Make at least half of your grain
products whole grain each day. Eat a
variety of whole grains such as
barley, brown rice, oats, quinoa and
wild rice. Enjoy whole grain breads,
oatmeal or whole wheat pasta."
Dietary Guide for Chinese Citizens
(2008)
The Chinese Ministry of Health and
the Chinese Nutrition Society
recommend that adults consume a
daily average of 50 g of coarse grain,
and that the elderly consume
100 g.*
Dietary Guidelines for Americans
(2010)
"Consume at least half of all grains
as whole grains. Increase wholegrain intake by replacing refined
grains with whole grains."
Eatwell Plate (2011)
"Try to eat...plenty of bread, rice,
potatoes, pasta and other starchy
foods - choose wholegrain varieties
whenever you can."
Countries
Australia
Denmark
Guideline
Recommendations
Australian Dietary Guidelines (2003)
"Eat plenty of cereals (including
breads, rice, pasta and noodles),
preferably wholegrain." Updated
guidelines are expected to indicate
"mostly whole grain" instead of
"preferably whole grain".
National Food Institute report on
the health benefits of whole grains
(2008)
Danes should consume a minimum
of 75 g of whole grains daily (based
on a 2400 calorie diet; about 63 g
daily for a 2000 calorie diet),
emphasizing a variety of whole grain
products.†
"For diet, recommendations for
populations and individuals should
Global Strategy on Diet, Physical
include the following: ... increase
World Health Organization
Activity and Health (2004)
consumption of fruits and
vegetables, and legumes, whole
grains and nuts..."
*Source: Whole grains for wholesome health, People's Daily Online, January 13, 2010
Number of New Products in Global Market Bearing "Whole Grain" Claims
* "Others" include Brazil, China, India, Mexico, South Korea, Russia combined
Source: Mintel Global New Products Database (January 1 to April 20, 2011)
Product Categories with Whole Grain Claims in Canada, 2007-2011
Sub-Category
Number of Products: Total
Source: Mintel Global New Products Database 2011
Baby Snacks
18
Baking Ingredients and Mixes
14
Bread and Bread Products
153
Cakes, Pastries and Sweet Goods
39
Cold Cereals
186
Fruit Snacks
4
Hot Cereals
27
Pasta
51
Savoury Biscuits/Crackers
53
Shelf-stable Desserts
1
Snack/Cereal/Energy Bars
97
Sweet Biscuits/Cookies
57
Wheat and Other Grain Based
10
Snacks
Total Mintel Global New Products Database
710
Source:
2011
Number of Products With Whole
Grain Claims
3
1
22
2
49
2
7
1
5
1
49
15
4
161
Market Value Growth of Bakery & Cereal Products, 2006-2011
Source: Datamonitor Market Data Analytics 2011
Health Claims
 Convey information about food characteristics and
related health benefits
 Used for foods that may help reduce their risk of
developing nutrition-related chronic diseases
Previously accepted Health Claims
1999, U.S. was first country to allow a whole grain health claim:
“Diets rich in whole grain foods and other plant foods and low in total fat,
saturated fat, and cholesterol, may help reduce the risk of heart disease and
certain cancers.”
2003, U.S. permitted a variant of this claim:
“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.”
2002, the U.K accepted:
“People with a healthy heart tend to eat more whole grain foods as a part of a
healthy lifestyle.”
2003, Sweden approved:
“A healthy lifestyle and a balanced diet rich in whole grain products reduce the
risk of heart disease.”
Whole Grain Claims in Canada
 References to Canada’s Food Guide are permitted for
use on labels & in advertising
 General health claim starting that “ Canada’s food
guide recommends......
 Promote health through healthy eating or provide
dietary guidance
 Do not refer to a health effect, disease, or health
condition
Conclusions
 Encourage incorporating whole grains
as part of a healthy diet
 Eat a variety of whole grains
 Good sources of fiber (3g fiber);
excellent sources (>5g)
 Substitute refined grains for whole
grains
Whole Wheat Opportunities
 Processing
technologies
 Hard White Wheat
 Whole wheat pulse
blends
 Whole Grain Durum
products
 Whole wheat
noodles
Processing Technologies
• Ultragrain® developed by ConAgra has been attracting
significant interest
• Specific Hard white wheat varieties
• Bran is ground very fine using a patented process so the
final product looks like regular flour and baked products
• Other companies looking to build on the success of this
product
Hard White Wheat
• Hard White Wheat growing in popularity
• Initially used to increase extraction without affecting taste
and color
• Works well in whole wheat applications as the bran is not
as bitter and much lighter in color
• Varieties
–
–
–
–
–
–
–
AAC Iceberg
AAC Whitefox
CDC Whitewood
Kanata
Snowbird
Snowstar
Whitehawk
Whole Wheat Pulse Blends
• Significant opportunities for blends of products
• Whole grain pulse flour + Whole Wheat flour
– Wheat provides functionality + nutrition
– Pulses increase protein, fibre less flavor issues than whole
wheat flour + product differentiation
Whole Grain Durum Products
• Number of products made with whole grain durum
entering the market
– Pasta
– Couscous
Asian noodles
 Staple food in Asia
 Global consumption is second only next to bread
 Types of noodles
 Wheat noodles
 Non-wheat grain noodles: buckwheat, oat, rice noodles
 Starch noodles
Whole wheat noodles
 Almost no peer-reviewed technical information
 Traditional over fiber enriched alternative
 Sensory factors: appearance, color, texture & taste
 Challenges for whole wheat noodles consumers
 Appearance
- dark & cloud
 Cooked texture
- coarse, gritty, low elasticity
Sandwich sheeting technology
 Processing method to improve end product quality
 standard processing method
- 2 dough sheets are formed at first pass then 2
dough sheets are laminated to form 1 dough
sheet on second pass
 sandwich sheeting processing method
- 3 dough sheets are formed at first sheet forming
pass then 3 dough sheets are laminated to form
1 dough sheet.
Hoppers (where the noodle crumbs go to)
Three rolls in the first pass (sheet
formation)
Rolls in the second pass (sheet
lamination/compounding)
Sandwich sheeting technology
Sandwich sheeting technology
 Sandwich sheeting
 used to improve noodle appearance
 used to improve noodle texture
 used to increase nutritional profile of noodle
products
Sandwich sheeting for whole wheat noodles
CWRS
3 hrs
24 hrs
WW
Sandwich
Sandwich sheeting for whole wheat noodles
 Advantages of sandwich sheeting in whole wheat noodle
processing
 significant improvement in appearance compared to
whole wheat noodle
 significant improvement in the mouth feel and overall
textural properties of the noodle product
Conclusions
•
•
•
•
•
Whole wheat is very popular option
Cost effective
Available in quantity, multiple suppliers
Flexible
Widely accepted by consumers with the exception of the
current anti-gluten segment
• Processing and varieties developed to cater to the market
• Works well in combination with other functional foods
such as pulses