The food industry should embrace the possibilities offered by open innovation if they are to succeed in an increasingly competitive market place, says a new review. The reviewers concluded: ‘œAs such, the sector should exhibit a significant number of open innovation strategies, the purpose of which could range from merely securing access to external sources of human capital to actively taking part in the creation of inter-organisational knowledge and skills”.
Archive for category Whole grains
Oatmeal is shaping up as the company’s most successful food launch of all time. Within just a few weeks — and despite unseasonably warm weather in many markets — oatmeal has become the best-selling food item throughout Starbucks’ entire system, knocking reduced-calorie coffee cake from the top spot.
General Mills cites research suggesting that incorporating whole grain foods into a reduced calorie diet can result in lowering risk factors associated with metabolic syndrome and heart disease. Cynthia Harriman from the Whole Grains Council and other experts stars in the new videos.
For the second straight year, “increasing the availability of whole grains” was the top response given by school nutrition directors when they were asked about changes they were making in school meal programs. According to the School Nutrition Association’s 2008 Back to School Nutrition Trends Report, 85.2% of schools cited whole grains.
Supermarket brands Barilla, Ronzoni and Mueuller’s make whole-grain pasta that passes the test for taste, texture and nutrition, and they’re well-priced, too. Barilla Whole Grain Rotini is made with whole wheat and oat fiber, offers 28 grams of whole grains per serving. Unlike the first wave of whole-grain pastas, which skewed either toward gravelly or gluey, Barilla cooks up delightfully al dente with a flavor that”s slightly nutty but subtle, making it game for any sauce.
1. Add whole grains to your salads 2. Include fresh fruit and nuts in your breakfast foods 3. Mix vegetables and fruits into your pilafs and grain salads 4. Use crushed whole grain cereals to coat poultry or fish 5. Turn whole grain granola bars into dynamite desserts 6. Partner delicious dips with whole grain crackers or chips 7. Transform cooked whole grains into tasty fillings 8. Opt for all natural high fiber frozen meals.
Two cereals, Kellogg’s Honey Smacks and Post Golden Crisp, are more than 50 percent sugar (by weight) and nine are at least 40 percent sugar. And that’s not the only issue. Although Kellogg’s Rice Krispies has only 4 grams of sugar per serving, it got only a Fair rating, largely because it is higher in sodium and has zero dietary fiber. Read more about this new report from Consumer Reports in the US.
A higher intake of whole grains (about three servings per day) was associated with lower BMI and central adiposity. In addition, people who consume more whole grains are likely to have a healthier lifestyle as fewer of them smoke, they exercise more frequently and they tend to have lower fat and higher fibre intakes. This is based on a systematic review and analysis of observational studies reporting whole-grain consumption and measures of body weight.
The price of food has jumped. Where to put your money. Scientists and dietitians from Ohio State University Medical Center have identified the top 4 foods for staying healthy on a budget. They are: Tomatoes, Beans, Oats and Pasta.
Researchers just found a potential biomarker for whole grain consumption. By testing people’s urine for DHPPA you get an estimate of that persons intake of whole grain wheat, barley and rye. Maybe someday your family doctor will say: You have not been eating enough whole grains!