Rye and oats innovative processing and ingredients

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1 Rye and oats innovative processing and ingredients Pekka Lehtinen, VTT Wednesday 25 March 2009, Newcastle upon Tyne, UK GRAINITY PROJECT SATELLITE SYMPOSIUM: Nordic experience and approaches on using grains for health

2 Rye and oats for health WHEAT OATS RYE BARLEY

3 Rye -full of dietary fibre Wholegrain OATS Wholegrain RYE Wholegrain WHEAT White wheat flour Protein Starch Fat Dietary Fibre Ash, Minerals ,5 Energy 1460 kj 350 kcal 1280 kj 303 kcal 1470 kj 350 kcal 1630 kj 380 kcal

Cereal consumption in Finland 1900-2003 Barley was the most common grain used in Finland until 1800s, when rye surpassed it in popularity.

4 Cereal consumption in Finland Barley was the most common grain used in Finland until 1800s, when rye surpassed it in popularity. Rye was overtaken by wheat in the middle of the last century. (kg / capita / year) Rye Barley Oat Wheat Rice Reference: The Finnish Bread Information

5 Turn of the Tide for Oats and Rye Oat consumption started to increase in the late 80 s and then again around 2002 Rye consumption has increased from 2004 onwards kg/capita Oat consumption started to increase Rye consumption started to increase wheat rye oats barley Reference: MMM; TIKE

6 Number of citations on rye on major newspaper in Helsinki Citations on Rye

7 Case: Oats for celiac patients Celaic patients have an immune-mediated disorder of the small bowel Triggered by exposure to gluten Symptons include chronic diarrhea, weight loss, abdominal distention Only effective treatment is life-long gluten free diet Intake of NSP is endangered

8 Triggering protein fraction is gluten Gluten is a mixture of storage proteins that are not soluble in water or salt solution Alcohol soluble prolamins are rich in proline and glutamine which are poorly hydrolyzed in gastrointestinal tract In wheat, rye and barley prolamins comprise around 80% of the total storage proteins

10 Sontag-Strohm, Lehtinen and Anu Kaukovirta-Norja, Oat products and their current status in the celiac diet, in GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES, Edited by Arendt and Bell, 2008

11 OAT CONTAMINATION WITH OTHER CEREALS Oats can be contaminated with other cereals during growth, harvesting transport Milling further processing Barley, wheat and rye was detected in Swedish oat products

12 PURE OAT CONCEPTS Barley is the most common contaminant in Nordic countries Pure oats production has been developed in recent years Certified to be free from gluten The Canadian Celiac Association provides a certification for pure, uncontaminated Oats and Oat products (PAVENA ) Testing of oat contamination with barley is technologically difficult as current method overestimates barley contamination

13 CASE: TAKING RYE FIBRE FURTHER Rye bran is good source for phenolic antioxidants and plant lignans However, in baking process rye bran reduced the product quality in terms of flavour and structure By removing outer layer of rye kernel prior the bran separation, it is possible to obtain bran with improved technological and sensory properties with only limited compromises in bioactive constituents Rye bran can further be modified by controlled microbial fermentation

14 Rye bran processing RYE KERNELS PEELING LIGNOCELLULOSIC FRACTION PEELED RYE KERNELS BRAN SEPARATION STARCHY ENDOSPERM FLOUR RYE BRAN BRAN FERMENTATION BREAD MAKING WITH 20 % OF FERMENTED RYE BRAN

fermentation together were lighter colour, less coarse

15 Peeling and fermentation improves the processesability and sensory properties Sensory changes induced by peeling and fermentation together were lighter colour, less coarse crumb, and milder flavour than in breads containing native bran

16 Case: OAT FOR HEALTH? Heart health Serum cholesterol Blood glucose Glycaemic response Digestive health Fermentation in the large intestine, prebiotic, anti-cancer Weight loss Satiety, transit time, glycaemia Immune function Anti-inflammatory, wound healing, anti-tumour activity

17 OATS -RICH IN BETA-GLUCAN Beta-glucan Starch granule

18 Contents of dietary fibre and beta-glucans in different oat products Oat endosperm flour 5-10 % of dietary fibre 1-3 % of beta-glucan Whole grain products (flakes, steel cut grains) % dietary fibre 4-5 % beta-glucan Conventional oat bran products % dietary fibre 8-12 % beta-glucan Oat bran concentrates % dietary fibre % beta-glucan Beta-glucan isolates Up to 80 % of beta-glucan; due to the high price, only seldom used in food applications

and Sweden) Allowed as a product specific claim in Holland

19 PREVIOUSLY ALLOWED BETA-GLUCAN HEALTH CLAIMS Heart health / Serum cholesterol Allowed as a generic health claim (US, UK and Sweden) Allowed as a product specific claim in Holland Glycaemic response Allowed as a product specific claim in Sweden

20 Joint Health Claims Initiative - UK The inclusion of oats as part of a diet low in saturated fat and a healthy lifestyle can help reduce blood cholesterol (May 6, 2004) Claims relate to: oat bran; 5.5% -glucan soluble fibre rolled oats; 4% -glucan soluble fibre whole oat flour; 4% -glucan soluble fibre 0.75 g -glucan soluble fibre per defined serving, or in an amount that is customarily consumed in a day that makes a reasonable contribution to a healthy diet. state the proportion it contributes to a 3 g suggested daily intake Sufficient evidence exists to substantiate a generic health claim in relation to oats, but not isolated oat -glucan (June 2, 2006).

21 EU nutrition and health claims regulation Health claims other than those referring to the reduction of disease risk and to children s development and health (article 13) A nutrient or other substance has been shown to have a beneficial nutritional or physiological effect Substance has to present in the final product in significant quantities for expected consumption patterns Substance has to be in a form that is available for the body Average consumer can understand the beneficial effects Nutrition and health claims shall be based on and substantiated by generally accepted scientific evidence

22 WHOLEGRAIN / CEREAL DIETARY FIBRE RELATED CLAIMS COLLECTED FROM INDUSTRY Finnish Food Safety Authority surveyed the health claims used 2006 to complain list of health claims for article 13 Several claims related to wholegrain / cereal dietary fibre Cholesterol Weight management Carbohydrate metabolism, insulin resistance Bowel function Immunostimulation

Products and ingredients Oat raw materials and ingredients Oat flakes Oat endosperm flour (oat flour) Oat bran Oat bran concentrate Steel cut grains Special products Oat extract, malted oat, extruded

23 Products and ingredients Oat raw materials and ingredients Oat flakes Oat endosperm flour (oat flour) Oat bran Oat bran concentrate Steel cut grains Special products Oat extract, malted oat, extruded products Consumer products containing oat Oat flakes and oat bran for porrige, home baking etc Oat bread (typically 5 to 25 % of the flour is oat) Beverages and smoothies Biscuits and snacks Pasta Ice cream, youghurt type products, etc

24 Oats, rye and health on the net New web-sites launched by Nordic cereal scientists Easy reader format for professionals in food industry Health benefits Usage and static's Composition Web-sites act as a platform to collect ongoing Nordic oat and rye research and events Web-sites are made available by the GRAINITY project supported by Nordic InnovationsCenter

Increasing goodness of whole grains in mondelēz international s food offerings

Increasing goodness of whole grains in mondelēz international s food offerings WHOLE GRAINS MONDELEZ INTERNATIONAL R&D September 2014 Gaining nutrition through whole grains The importance and necessity of incorporating whole grains in the daily diet is strongly being advocated by