Opportunities for Whole Wheat Application. Rex Newkirk, Phd, P.Ag. and Da An, M.Sc. Canadian International Grains Institute

Transcription

1 Opportunities for Whole Wheat Application Rex Newkirk, Phd, P.Ag. and Da An, M.Sc. Canadian International Grains Institute

2 Whole Wheat Background Definition Effect of processing Health benefits & potential health mechanism Worldwide market Whole grain claims Conclusions

3 Historical Background on Whole grains Became human diet 10,000 years ago Last 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

4 Whole Grain Growth Worldwide whole grain launches increase over year 2000 increase over previous year % 61% % 22% % 30% % 62% % 27% % 87% % 41% % 27% % 4% % 9% % 3% Source: Whole Grains Council.

5 The Whole Grain Kernel

6 Effects of Processing on the Grain (i.e. the removal of bran and germ)

7 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

8 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

9 Stone milling Processing of Whole Grains Oldest attrition mills Modern stone mills are metal plates with composition stones attached Generate heat may cause damage starch, protein, unsaturated fatty acid

10 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)

11 Processing of Whole Grains Less than 2% of grain losses are allowed according to HEALTHGRAIN definition (2010)

12 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

13 Health Benefits of Whole Grains In 4 th 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

14 Health Benefits of Whole Grains Ye, et al J Nutr (2012); Dagfinn et al. BMJ (2011)

15 Whole Grains & Chronic Disease Reduction: Potential Mechanism

16 Some whole grain dietary recommendation around the world Countries Guideline Recommendations Canada China United States Eating Well with Canada's Food Guide (2007) Dietary Guide for Chinese Citizens (2008) Dietary Guidelines for Americans (2010) United Kingdom Eatwell Plate (2011) "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." 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.* "Consume at least half of all grains as whole grains. Increase wholegrain intake by replacing refined grains with whole grains." "Try to eat...plenty of bread, rice, potatoes, pasta and other starchy foods - choose wholegrain varieties whenever you can."

17 Countries Guideline Recommendations Australia Australian Dietary Guidelines (2003) Denmark World Health Organization National Food Institute report on the health benefits of whole grains (2008) Global Strategy on Diet, Physical Activity and Health (2004) *Source: Whole grains for wholesome health, People's Daily Online, January 13, 2010 "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". 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 include the following:... increase consumption of fruits and vegetables, and legumes, whole grains and nuts..."

18 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)

19 Product Categories with Whole Grain Claims in Canada, Sub-Category Number of Products: Total Number of Products With Whole Grain Claims Source: Mintel Global New Products Database 2011 Baby Snacks 18 3 Baking Ingredients and Mixes 14 1 Bread and Bread Products Cakes, Pastries and Sweet Goods 39 2 Cold Cereals Fruit Snacks 4 2 Hot Cereals 27 7 Pasta 51 1 Savoury Biscuits/Crackers 53 5 Shelf-stable Desserts 1 1 Snack/Cereal/Energy Bars Sweet Biscuits/Cookies Wheat and Other Grain Based Snacks 10 4 Source: Total Mintel Global New Products Database

20 Market Value Growth of Bakery & Cereal Products, Source: Datamonitor Market Data Analytics 2011

21 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

22 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.

23 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

24 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

25 Processing technologies Hard White Wheat Whole wheat pulse blends Whole Grain Durum products Whole wheat noodles Whole Wheat Opportunities

26 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

27 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

28 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

29 Whole Grain Durum Products Number of products made with whole grain durum entering the market Pasta Couscous

30 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

31 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

32 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.

33 Hoppers (where the noodle crumbs go to) Three rolls in the first pass (sheet formation) Rolls in the second pass (sheet lamination/compounding)

34 Sandwich sheeting technology

35 Sandwich sheeting technology Sandwich sheeting used to improve noodle appearance used to improve noodle texture used to increase nutritional profile of noodle products

36 Sandwich sheeting for whole wheat noodles CWRS WW Sandwich 3 hrs 24 hrs

37 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

38 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

39