hfenton@intergrain.com

Innovation in reformulations of grain foods to provide more nutritious options, while satisfying consumer demand for simpler ingredients and for cleaner labels is a challenge. The opportunity however to address key nutrition and health concerns, including increased dietary fibre, lower cholesterol, and improved glucose control, through the inclusion of additional grains is of interest.

Recently, breeding of cereal varieties for specific nutritional properties, developments and expanding knowledge in processing technologies, changes in legislation, and consumer interest are driving the development of composite grain products.

The inclusion of oat and barley grains in food products has real promise in addressing both nutrition and health concerns, as well as potential for promotion as a sustainable prospect in the long term.

While nutritional profiles of value to consumers can be created, meeting the expectations of quality, and providing appealing sensory experiences are harder to deliver. In this workshop session, the benefits of including oat and barley in baked products will be discussed.