Ancient Grains –Back to the Future

Elizabeth A. ArndtConAgra Foods, Inc.

“Just Food”Foods from the Past - Trends Today - Foods of the

FutureDecember 4-5, 2008, West Des Moines, Iowa

Overview

Consumers and the Changing Market

Grains Definitions

Ancient Grains

Finding and Using Ancient Grains

Labeling and Identification

Challenges for Whole Grain Foods

Consumption increasing

Labeling confusion – consistency needed!

U.S. health status– Heart - Weight management– Digestive - Diabetes– Cancer

Gluten Free growing awareness

Increased desire for Clean Label

What do consumers want? Convenience—prepared meals, quick and

easy preparation, simple choices

Taste—ethnic cuisine, unique flavors

Variety—variety is good, but avoid overload

Health—need clear, easy to understand messages

Value

How do whole grains fit?

Allows consumers to “do something right” for their health

Whole grain products have a healthy halo

Whole grains are “hot” – timing right for new products

Sources: wholegrainscouncil.org, mypyramid.gov

What consumers are saying aboutwhole grain foods

More than half of consumers say they buy whole wheat or wholegrain bread

40% of consumers say whole grain is most important quality when purchasing bread

Almost half of consumers say they buy whole wheat or multigrain pasta

Purchase indices higher as cooking skills increase

Source: Mintel Oxygen

Consumers say they purchase more whole grain bread

Types of bread purchased in the last year, by age, May 2008 *Source: Mintel Reports: Bread – June 2008 - US

North America leads, followed by Europe

0

100

200

300

400

500

600

700

800

900

1000

2001 2002 2003 2004 2005 2006 2007 2008

North America

Europe

Asia Pacific

Latin America

Middle East and Africa

*Source: Mintel GNPD

Wholegrain introductions, global, by region, 2001-2008

US introductions show growth

*Source: Mintel GNPD

Products with wholegrain positioning, US, by category, 2001-2008

Baked goods (including breads, tortillas, biscuits, muffins, quick breads)

Bars (granola, nutritional, fruit & grain)

Hot & RTE cereals

Snacks – sweet and savory

Toppings/Stir-ins

Desserts

Breaded/battered products

Vegetarian patties

Pasta

Soups and Side Dishes

Beverages

Whole Grains enhance the nutritional composition & resulting benefits in product applications

Whole Grain Recommendations Based on the 2005 Dietary Guidelines for Americans and

MyPyramid recommendations at least HALF of daily grain intake should be whole grain

Ounce equivalent – new term describing a serving size of grain foods

Consume 3 or more ounce-equivalents of whole grain foods daily (2,000 calorie diet)

Examples of ounce-equivalents of whole grain: – 1 slice of bread– 1 cup ready-to-eat cereal– ½ cup cooked rice, cooked pasta, or cooked cereal

One Whole-Grain Ounce-Equivalent *

Food Item Amount in Household Measures

Prepared Weight

(g)

Dry Weight of Whole Grain or Whole Grain

Flour (g)

Bread, whole-wheat, commercial

1 slice 28 16** Cereal, whole grain, ready-to-eat 1 cup 28 ~28

Cereal, whole grain, cooked

1/2 cup 112 27Rice, brown, medium grain, cooked

1/2 cup 98 29

Pasta, whole wheat, cooked

1/2 cup 70 25

* Reference: Dietary Guidelines for Americans, pg 54, Appendix A-2, Note 2. ** Sixteen grams is just over ½ an ounce – about 2 tablespoons of flour.

U.S. Grain Consumption(USDA ERS)

2004 per capita availability adjusted for loss

Grams/Day Total Grain 167 Wheat 117.5 Corn 27 Rice 18.5 Oat 3.02 Barley 0.45 Rye 0.44

Opportunity: Increase utilization of minor & exotic grains

http://www.ers.usda.gov/data/foodconsumption/FoodAvailIndex.htm

Grain Types – A Comprehensive List

(recommended to FDA by AACCI Whole Grain Task Force 2006) Cereal Grains

– Wheat (includes spelt, emmer, farro, einkorn, Kamut®, durum)

– Rice - Millet

– Corn (maize, popcorn) - Wild Rice

– Oats - Triticale

– Barley - Sorghum

– Rye - Teff

– Canary Seed - Job’s Tears

– Fonio

Pseudocereal Grains– Amaranth - Buckwheat - Quinoa

Legumes, Oilseeds and Nuts are not Grains (e.g., flax, sunflower, soybeans, chia)

Whole Wheat Kernel

Carbohydrates

Protein

Unsaturated Fats

Vitamin E

B vitamins

Phytonutrients

Fiber

B vitamins

Minerals

Phytonutrients

15% 82%

2 - 3%

Whole Grains Have Key Nutrients

Dietary fiber helps to lower cholesterol and reduce heart disease risk, assists with digestion and fullness with fewer calories.

B vitamins (thiamin, riboflavin, niacin and folate) aids metabolism, releasing energy from macronutrients, nervous system, red blood cells.

Iron carries oxygen in the blood. Magnesium helps build bones, helps release energy from

muscles. Selenium protects cells from oxidation, healthy immune system. Manganese helps bone and connective tissue development. Chromium assists in glucose and insulin regulation.

Source: www.wholegrainscouncil.org

What is a Whole Grain? Whole grains contain all the parts (and naturally

occurring nutrients) of the entire grain seed kernel.

Grains have three parts:– Endosperm – Bran– Germ

If the grain is processed (e.g., cracked,rolled, extruded, and/or cooked), it should contain the same amounts of endosperm, bran and germ before and after processing.

Whole Grain Definitions 21 CFR 137.200 Whole wheat flour

– (a) whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat, that when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36 mm (No. 8) sieve and not less than 50 percent passes through a 850 [micro]m (No. 20) sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered.

AACC International (1999)– "Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose

principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis.”

Whole Grains Council (2004)– Whole grains or foods made from them contain all the essential parts and naturally-

occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

What is an ‘Ancient’ Grain? No official definition

– Grains that have ‘survived intact for centuries– Not altered by modern plant science practices

Commonly includes amaranth, millet, quinoa, spelt (wheat), Kamut® (wheat)

Others – sorghum, teff, farro (wheat), einkorn (wheat)

What is different/better about ancient grains?– Unique flavors– Visual interest – seed size, shape and color– Balance of nutrients

Ancient Grains

Most ancient grains are positioned as whole grain

Consumer interest is increasing– Traditionally found in natural food stores

– Increased use in fine dining

– Now found in natural foods sections of supermarkets

– Appealing to adventuresome consumers

– Health & wellness benefits of interest

Health & Wellness Trends–Gluten Free Foods

Growing awareness of celiac disease – autoimmune disorder – treatment is lifelong avoidance of gluten

Gluten containing grains - wheat (including spelt, einkorn, emmer, Kamut, durum, farro), rye, barley, triticale

Broad array of new products – including breads, pasta, cereals, crackers, cookies

GF projected growth - $870mm to $1.7b by 2010• 2007 – 395 products• 2006 – 250• 2005 – 239• 2004 – 174

Ancient Grains – global introductions

*Source: Mintel GNPD

Ancient grain introductions, global, by type, 2004-2007

Ancient grain claims

*Source: Mintel GNPD

New global ancient grain food introductions, by claim: Jan 2004 – Oct 2008

• Strong presence of “health and wellness” claims associated with products made with ancient grains

Ancient grains product introductions

•Natural Ovens Bakery’s Organic Bread, USA, made with organic spelt flour; Nature’s Path

•Foods’ Synergy Organic 8 Whole Grains Cereal, Americas, made with millet and quinoa

Source: Mintel GNPD, Mintel Menu Insights

Ancient grains product introductions

•Hain-Celestial Group’s Arrowhead Mills Ancient Grain Cereal, USA, made with spelt, quinoa, barley, amaranth, and millet

•The Food Doctor’s Flame Grilled Chicken & Quinoa Pilau, UK

•Safeway’s Eating Right Ancient Grains Bread, USA, with amaranth, teff, millet, quinoa, and kamut

Source: Mintel GNPD, Mintel Menu Insights

Ancient Grains

Amaranth Quinoa Millet Sorghum Teff

Whole Grain Nutrition

Unique Flavors

Light Seed Coat Color

Gluten Free

Amaranth(Amaranthus spp.)

Classification: Pseudocereal Grain Family: Amaranthaceae Genus Species: Amaranthus cruentus (relative of pigweed)

History: Amaranth was a staple of the Aztec culture.

Growth Habit: Tolerates poor soil

Features: Very small seeds (<1/16 in.); light earthy flavor

Uses: Popped snack food, cereals, breads(particularly for gluten free), muffins, pancakes,crackers; higher water binding capacity thanwheat starch

Nutritional: Higher quality protein;comparatively higher overall mineral content –calcium, iron, magnesium; gluten free

Millet Classification: Cereal Grain Family: Poaceae Genus Species: Panicum miliaceum (proso is common millet) Millets include pearl millet, finger millet, proso millet, foxtail millet, Japanese millet

History: A staple in India and common in Africa, domesticated more than 4,000 years ago from a wild West African grass

Growth Habit: Tolerates hot, dry climates; will yield a crop even during severe drought

Features: Small round seeds (resembles mustard seed), white, gray, yellow or red; mild flavor

Uses: More common in animal foods in US;found in some cereals, baked goods

Nutritional: Notable for B vitamins, along with other nutrients;gluten free

Teff (Tef)

Classification: Cereal Grain Family: Poaceae Genus Species: Eragrostis tef

History: An important food source in Ethiopian diet – used to make injera flatbread

Growth Habit: Tolerates poor soil, dry conditions; still largely unknown outside of Ethiopia, India and Australia

Features: Very tiny seeds (1/150th the size of wheat); red, brown & ivory

Uses: Sweet molasses-like flavor; used in baked goods, porridge, polenta

Nutritional: Comparatively higher overall mineral content – calcium, magnesium, manganese; B-vitamins – thiamin & folate; gluten free

Quinoa

Classification: Pseudocereal Grain Family: Amaranthaceae, Subfamily: Chenopodiodeae Genus Species: Chenopodium quinoa – a relative of swiss chard & beets

History: Originated in Andes, cultivated by the Incas

Growth Habit: Will grow at high altitudes

Features: Small, slightly flattened round seeds, can be white, yellow, red, purple or black; nutty, earthy flavor

Uses: Soups, side dishes, baked goods; rinsed to remove bitter saponin coating

Nutritional: Higher quantity and quality of protein;Comparatively higher overall mineral content –calcium, magnesium, potassium, iron; gluten free

Sorghum (Milo) Classification: Cereal Grain Family: Poaceae Genus Species: Sorghum bicolor

History: Origin believed Ethiopia; Grown in Egypt 2200 B.C.; Staple in Africa and India. Worldwide 5th most important cereal. Staple food crop for arid and semiarid parts of the world. Also commonly referred to as kafir corn, milo, sorgos, durra and guinea millet

Growth Habit: Tolerates poor soil, dry conditions; grown in U.S. midwest

Features: Medium, round seeds; yellow, red, purple or black; mild flavor

Uses: Side dishes, baked goods, popped as snack;gluten-free mixes and baked goods

Nutritional: Includes whole grain nutrients –vitamins, minerals, antioxidants, gluten free

Whole GrainsMacronutrient Comparison

Amaranth, Millet, Quinoa, Sorghum, Teff Comparison to

Wheat

B-Vitamins Millet: > or = to Wheat Thiamin: Teff 2.5x higher Folate: Millet & Teff 2-3x Wheat Niacin: All < Wheat

Minerals - Amaranth, Quinoa, Teff generally higher overall Calcium: Quinoa 2x, Amaranth 4.5x, Teff 5x Iron: Amaranth & Quinoa 2x Copper: 2x, except sorghum (<) Selenium: All < Wheat

Antioxidant Capacity

Whole Grain Type ORAC, umole TE/100 g (hydrophilic)

Sorghum whole flour 1800 Quinoa seed, white 3200 Quinoa seed, black 4800 Quinoa seed, red 3900 Teff whole flour, ivory 3600 Teff whole flour, brown 3400 Amaranth seed, white 900

Source: Brunswick Laboratories, Norton, MA (2006)

Finding and Using Ancient Grains

Breakfast

Hard red spring wheat, oats, barley, rye, triticale, soft white wheat, spelt, and extra wheat bran

water, whole wheat flour, enriched flour, canola oil, fructose, inulin, dried honey (honey, wheat starch, corn syrup), leavening, soy flour, salt, barley, rye, oats, corn grits, millet, buckwheat, flax seed, oat fiber, soy lecithin

whole sorghum flour, rice flour, tapioca starch, evaporated cane juice, salt; vitamins and minerals

Breads

tapioca flour, whole grain teff flour, whole grain millet flour

Organic whole wheat flour, water, organic whole grains seeds mix (crushed wheat, oats, barley, triticale, corn, sunflower seeds, sesame seeds, spelt, rye, bulgur wheat, kamut, quinoa, brown rice, buckwheat, millet, amaranth)

enriched wheat flour, stone ground 100% whole wheat flour…amaranth bran flour

Enriched wheat flour, water, whole, durum wheat flour, ...contains 2% or less of the following: …rye, oats, barley, corn, millet, triticale, rice flour, flax meal, buckwheat, ….spelt, amaranth flour

Costco

Mixes

Garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour

Whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice sugar, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, xanthan gum

Snacks

organic amaranth, organic quinoa

Enriched flour, soybean oil, whole grains (barley, millet, triticale, sorghum, rye), whole wheat flour…

Sorghum flour

Whole wheat flour, wheat flour…whole oat flour…whole rye flour…whole brown rice, millet flour, whole barley flour, whole buckwheat flour…

Enriched flour, soybean oil, whole grain wheat flour, …whole grain rolled oats, …whole grain triticale, whole grain millet, whole grain rye, whole grain barley flakes…

32 g whole grain

Sides100% whole (wheat, rye, buckwheat, kamut, spelt, millet, barley, brown rice

Main Dishes

Multigrain pasta (organic durum semolina flour, organic whole grain durum flour, organic whole grain kamut flour, organic whole grain spelt flour)

Enriched bleached wheat flour, vegetable oil, multigrain blend (wheat, rye, triticale, barley, yellow corn, millet, soy, flaxseed), whole wheat flour

Creating Productswith Ancient Grains

Product Development Considerations– Base Grain(s) – traditional red or ultrafine white whole wheat flour;

other grains; multigrain mixtures; gluten free

– Inclusion levels to achieve target product attributes & nutrition/claims

– Other – clean label, natural, gluten free, allergen

– Adjustments to formula & process

– Shelf life

– Cost

– Food safety

Label/Identify Foods with Whole Grains to communicate benefits

Snack Crackers: Effect ofGrain Color and Flour Particle Size

Refined Flour Control

White/ Fine P Size

White/ Regular P Size

Red/ Regular P Size

Ancient Grain Ingredient Considerations

Flavor

Color

Texture

Functionality

Nutrition– Macronutrients (fiber, fat, etc)– Protein level & amino acid

profile– Micronutrients & antioxidants– Gluten/Allergens

Shelf Life

Ancient Grain Ingredient Considerations

Flavor

Color

Texture

Functionality

Nutrition– Macronutrients (fiber, fat, etc)– Protein level & amino acid

profile– Micronutrients & antioxidants– Gluten/Allergens

Shelf Life

Availability– U.S. grown vs. imported– Forms available – seed, flour,

flakes, etc.

Price

Support Data– Nutritional information– Testing/certification for

allergens, gluten, organic– Sanitation and quality

programs

Product Development Considerations

Baked Goods – Breads, Muffins, Pancakes, Cookies, etc. Side Dishes Main Dishes

Inclusion level (nutrient contribution, sensory impact, system compatibility) – Minimal inclusion for label appeal

– 15 - 30%

– 51 - 100%

– Multigrain mixes

Liquid requirements Cook times Mixing requirements Additional functional ingredients may be necessary

Pasta with Ancient Grain Blends

All are ConAgra Food Ingredients estimates

Formula %

Whole Grain

Whole Grain per

RACC*

Dietary Fiber

per RACC*

Claims Examples

(based on 55 g RACC* serving)

0 0 1.5 g ----------

15% Whole Grain (Ancient Grains)

8 g 2.4 g

8 grams of whole grain per serving

51% Whole Grain

(15% Ancient Grains + 36%

Ultragrain White Whole Wheat)

28 g 4 g

28 grams whole grain per serving

FDA Good Source of Fiber

FDA Fiber from Grains, Fruit & Veg/Cancer (101.76)

FDA Whole Grain/Heart, Cancer (99P-2209)

* Reference Amount Customarily Consumed (RACC) for dry pasta is 55 g

Whole Grain Foods – Labeling & Identification

Labeling & IdentifyingWhole Grain Foods

Product Name

Amount of Whole Grain– Grams or Ounce Equivalents – Factual Statements

Symbols – Whole Grains Council Stamp

FDA Approved Whole Grain Health Claim– “Diets rich in whole grain foods and other plant foods, and low in total fat,

saturated fat and cholesterol may reduce the risks of heart disease and certain cancers.”

– Product must conform to claim criteria (at least 51% of product weight is whole grain & meets other composition criteria)

Ingredients– Look for whole grain ingredients as first or predominant in ingredients list

“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.”

Whole Grain Claims

FDA Draft Guidance (Feb 2006) – Factual Statements Allowed, Examples are:

• “X grams of whole grain” (X can be any number)• “1/2 ounce of whole grain”

– “Whole wheat Product Name” (eg. pizza/bagel) recommended only if entirely whole grain or conforms to standard of identity

– Whole grain health claim (must conform to claim criteria)

USDA/FSIS Interim Policy Guidance (Oct 2005) – Factual Statements Allowed, Examples are:

• “X grams whole grain per serving” (X is at least 8 g)– “Product Name made with whole grain” OR “Made with whole

wheat Product Name” (at least 8 g per serving & per RACC & 51% of grain ingredients or conforms to standard of identity)

Whole Grain Ingredients

Ingredient Legend/Product Label Avoid use of common terms that don’t specifically indicate whole grain

Designate whole grain ingredients as ‘Whole’ or ‘Whole Grain’– Rolled Oats Whole Rolled Oats– Brown Rice Whole Brown Rice– Millet Whole Millet– Sorghum Flakes Whole Sorghum Flakes

Clarify ambiguous terms– Multigrain – Doesn’t guarantee whole grain

Bundling Whole Grain Ingredients in Legend– Helps consumers identify foods with whole grains– Helps determine compliance for programs such as HealthierUS School Challenge

Approaches to Increasing Whole Grain Intake with Ancient Grains

Customize product appearance and texture– Grain seed coat color– Flour particle size, particulates, whole seeds

Choose grain type / mixtures to optimize flavor, texture and appearance

Use ancient grains in blends to minimize impact to product and manage cost

Embrace ancient grains with innovative and novel whole grain recipes and products

Thank You!