WHOLE GRAIN FOODS Health, Wellbeing and Goodness

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1 WHOLE GRAIN FOODS Health, Wellbeing and Goodness

2 WHOLE GRAIN FOODS Health, Wellbeing and Goodness

3 Mediterranean Diet Pyramid A contemporary approach to delicious, healthy eating (Barilla adaptation from Oldways Preservation and Exchange Trust)

4 FOOD AND NUTRITION: A STORY OF COMMITMENT AND PASSION For over 130 years, Barilla has been the Italian family company that has seen food as a communal event, filled with flavour and love, helping people live better. Barilla is the company that helps to safeguard and improve people s wellbeing and health: by transforming high quality nutritious ingredients into tasty, healthy foods that satisfy the daily nutritional needs of the whole family; by developing its own products that respect the Mediterranean Nutritional Model and the environment. Barilla s commitment is expressed in the way it shares the culture of the Mediterranean Nutritional Model, as a positive, contemporary model for choosing to eat foods that are good for us and the world in which we live. We genuinely believe that this twofold goal of protecting people s health and the environment is achievable: the Mediterranean Nutritional Model is the fundamental benchmark for promoting the right, healthy eating habits, and the foods that are the basis for this Model are also the ones that have the least impact on the environment.

5 A GREAT RESOURCE FOR HEALTHY AND DELICIOUS MEALS Whole grain means better for you because whole grain foods are an incredible source of energy and nutrients For centuries, whole grain cereals have played an important role in the human diet, representing an incredible source of energy. However, since the end of the Second World War, foods made from whole grain cereals have been seen as a poor man s food, the antithesis of refined products. White bread was actually the symbol of a move away from the poverty and hunger caused by the war. Interestingly, the removal of the germ 4

6 was also essential to preserve the product (which otherwise would go rancid). Today, advances in food technology have enabled that these parts of the whole grains, rich in nutritional components, can be used in products, without affecting the flavour and preservation of the foods. Whole grain cereals contain a wealth of healthy elements, including carbohydrates, protein, fibre and micronutrients. 1 Foods containing whole grain cereals deliver a wide range of flavours and a broad selection of products for any occasion and tastes. Endosperm (source of carbohydrates and protein) THE WHOLE GRAIN Bran (fiber, B vitamins, minerals and phytonutrients) Worldwide, the most important cereals are wheat, rice, corn, barley, rye and oats. GRAIN IS A TREASURE TROVE OF TASTE AND HEALTH Why is it good to eat whole grain foods? Whole grain foods contain many nutrients and components that contribute to our health. For example, a slice of whole grain bread contains more than twice as much fibre and other nutrients than white bread, and it s more filling. 2 The grain of all cereals is divided into three parts: the inner endosperm (the largest part); the bran, that forms a protective layer around the germ; the germ. Germ (essential fatty acids, vitamin E and B vitamins, traces of minerals) 5

7 WHOLE GRAIN, SYNONYMOUS WITH PROTECTION

8 Foods made from whole grain cereals contain many nutritional elements, such as fiber, vitamins, minerals and antioxidants that improve metabolism and contribute to the health of our heart and our whole body The United States Dietary Guidelines for Americans 3 and Italy s national research institute for food and nutrition (INRAN) 4 agree that the health benefits of foods made from whole grain cereals lead to a reduced risk of heart disease (and conditions affecting the heart and arteries), diabetes, oxidative stress and inflammation. Regular consumption of whole grain cereals also clearly reduces the probability of becoming overweight. All of these benefits are not only associated with fiber, but also the other valuable components contained in the different parts of the whole grain. 1 So much so that during the 2011 American Society of Nutrition conference, experts confirmed that foods made from whole grain cereals are an integral part of a healthy diet and lifestyle. All you need is three servings a day of foods made from whole grain cereals (for example, whole grain cereal for breakfast, two slices of whole grain bread and a plate of whole grain pasta for lunch or dinner) to: help protect your heart, with up to a 30% reduction in cardiovascular problems such as a heart attack; 5 reduce the risk of diabetes by 20-30%; 5,6 reduce the likelihood of developing certain kinds of tumors (particularly intestinal tumors); 7 reduce the risks of other intestinal conditions (constipation, inflammation). 7 PRESERVING PRECIOUS RESOURCES The traditional milling process removes the bran and the germ and only keeps the endosperm, losing 20% of the grain and a proportionally much higher quantity of nutrients. For example, the aleurone layer, inside the covering of the grain (which is also eliminated in the traditional milling process) is incredibly valuable, as it contains 4 times as many vitamins and 10 times more minerals than the whole of the grain. 8 7

9 What other countries recommend 1 IN THE USA From the 2010 Dietary Guidelines for Americans: IN EUROPE From the Guidelines for cardiovascular disease protection: IN FRANCE From the National Nutrition and Health Program: All age groups should make at least half of their grains whole grain. The following foods should be encouraged: fruit and vegetables, whole grain bread and cereals, low-fat dairy products, fish, white meat. It is best to eat whole grain foods that are high in fiber. Bread should preferably be whole grain or semi-whole grain. By removing both the bran and the germ, and leaving only the endosperm, we lose: 80% of the fiber; more than 70% of the B vitamins; 90% of vitamin E; 50% of other antioxidants (such as polyphenols) and minerals (such as zinc). 1 We also lose the variety and flavours that the range of whole grain cereals offers. Eating whole grain foods isn t just a necessity, it is also a pleasurable opportunity. Many studies, several systematic reviews and analyses published since 2004 indicate regular intake of whole grains, which includes cereal fiber, reduces the risk of developing cardiovascular disease, decreases the incidence of type 2 diabetes, assists in maintaining lower body weight, and maintains normal gastrointestinal function and health. Thus, the daily consumption of 3 servings of whole grains foods contributes to improved health. New creative cuisines delivered to our contemporary palates will enable us to enjoy the healthfulness of whole grains throughout the day explains Roger Clemens, Professor Pharmacology and Pharmaceutical Sciences, Associate Director Regulatory Science, at USC School of Pharmacy. Recommended intake of whole grain foods 1 From the 2010 Dietary Guidelines for Americans : From Whole Grains Council : For everyone aged 9 and up, everyone should eat at least 3 servings of whole grain foods a day. One portion of whole grain foods contains at least 16 grams of whole grain cereals or flour. 8

10 THE BACKGROUND TO THE DISCOVERY OF WHOLE GRAIN BENEFITS

11 Barilla and cereals: 134 years of experience, dedicated to flavour and wellbeing BARILLA S COMMITMENT TO INNOVA- TION The history of Barilla s continuing commitment to technological advances is now firmly established in innovative processes for cereals, preserving nutrients and producing foods that are good for you and taste great. Barilla has adopted the milling process based on pearling technology, used for many cereals (rice, barley, oats), but until now not for wheat. Pearling is a more selective process than traditional milling. The outside of the grain is gently scraped then cleaned so the impurities that have built up through contact with the outside world are thus eliminated, but the rich nutrients of the whole grain are retained. The most nutritious parts of the bran, particularly the aleurone layer, are preserved and included in the finished food products, bringing all the natural goodness of whole grain to the table. 9 WHEAT Barilla Wheat Pearling (Patented) Grinding (multi steps) Barilla Whole Wheat Semolina THE BEAUTY OF BARILLA S WHOLE GRAIN PRODUCTS From the field to the plate: the durum wheat production chain The agricultural supply chain is the network that links all of the main activities involved in the creation, processing, distribution and marketing of a 10

12 food. The most important steps involve durum wheat and common wheat, strategic raw materials whose respective flours (semolina and flour) are the main ingredients of pasta and baked products. Barilla plays a very important role in these steps both on global and a European level for wheat processing. The production of high quality products means combining the latest technology with the best raw materials. Research is one of the key activities involved in developing raw materials capable of meeting people s expectations. Barilla assesses and manages every single stage of the processes that create the ingredients: from sowing and buying the grain, to storing and processing it. This strategy is based on over a hundred years of business; the development of quality starts in the wheat field and finishes on the plate. 11

13 The content of whole grain cereals and flour in Barilla products Barilla has extensive experience in the preparation of foods using whole grain cereals. The first baked products appeared in the mid-1970s. Since then, the range has gradually grown and, in the mid- 1980s, the first generation of whole grain pasta was born. Today, Barilla s range includes a significant number of whole grain products. For example, the table below shows the quantity of wholegrain cereals and flours in some products sold in Italy. The percentages vary depending on the typical preparation methods for different foods. Category Product % whole grain cereals and flour PASTA Barilla Whole grain pasta 51% BREAD BISCUITS GRANCEREALE FLAVOUR AND PLEASURE MEET WHOLEGRAIN GOODNESS Mulino Bianco Pan Bauletto integrale 65% Mulino Bianco Armonie Fette Biscottate con farina integrale 49% Mulino Bianco Granetti con farina integrale 29% Mulino Bianco Sfoglia di Grano Crakers integrali 95% Mulino Bianco Biscotti Primizie con farina di frumento integrale macinata a pietra 35% Grancereale Cereali croccanti. Naturale. Con cereali integrali 39% Grancereale Cereali croccanti. Fave di Cacao. Con cereali integrali 32% Grancereale Cracker ai cereali 58% Grancereale Biscotto Classico 68% Grancereale Biscotto Frutta 60% Grancereale Biscotto Fibra&Fibra 55% Grancereale Barrette di Cereali, Nocciole e Cioccolato puro 40% Grancereale Barrette di Cereali, Mandorle e Mirtilli rossi 36% Grancereale Barrette di Cereali, Mela e Cannella 39% For more information contact: 12

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15 REFERENCES AND SOURCES 1. Anson NM, Havenaar R et al. Journal of Cereal Science 2010;51: European Union.The healthgrain. EU Sixth Framework Programme U.S. Department of Agriculture, U.S. Department of Health and Human Services. Dietary Guidelines for Americans INRAN. Più cereali, legumi, ortaggi e frutta. Linea guida 2; Venn B.J, Mann JI. Cereal grains, legumes and diabetes. Eur J Clin Nutr 2004;58(11): Riccardi G, Giacco R, Costabile G et al. Effects of whole grain intake on insulin, glucose and lipid metabolism in subjects with metabolic syndrome:a 3 month intervention. 28th International Symposium on Diabetes and Nutrition. Oslo, Norway 1-4 July Slavin JL, Martini MC, Jacobs Jr DR, Marquart L. Am J Clin Nutr 1999;70(suppl):459S-63S. 8. AACC - American Association of Cereal Chemists. AACC International Defines Aleurone Barilla. 14

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