This 2006 industry report from IDG.com is now available for free download. It provides guidance to the UK food industry on whole grains.
Archive for category Whole grains
UK Whole Grain Guidance
Mar 13
Until March 18th you can dowload the 64 page report “Contemporary Food Trends” on Nutrition Trends for free. Thanks, Hartman Group. The world is a very, very different place than it was 12 months ago. To look back at where we’ve been as well as where we are headed, to try to make sense of life in these uncertain economic times. Consumers are beginning to approach nutrition in critically different ways than in past epochs: Consumers are increasingly looking to specific foods ‘” ideally non-packaged versions of those foods ‘” which are considered to provide nutritional benefits originally obtained from supplements. As a direct consequence of this trend, we are already noting precipitous declines in supplement usage in certain critical categories. Enjoy reading.
Sen. Tom Harkin stated that the school lunch program is an opportunity “to make a lasting impact on the nutrition and eating habits” of the nation’s children. Two-thirds of the nation’s elementary schools serve meals that exceed the recommended amount of saturated fat content. Harkin suggested that schools phase out food items with little or no nutritional value and instead introduce no-fat milk, lean meats, whole grain products and fresh produce in their meals.
Quaker Oats Co. said Monday that it will focus more of its marketing effort on its whole-grain oat products. The new campaign from Quaker, owned by PepsiCo Inc (PEP.N), includes television commercials, print and digital ads, billboards, bus and taxi signs, and an event where Quaker employees will give away a million bowls of oatmeal for free. Television ads will start on March 16, with print ads rolling out next month.
The focus of the report is on measurable effects of breakfast on behaviour and learning. Including the effect of relatively short dietary interventions on specific cognitive functions such as memory and attention. It appears that the largest beneficial effect may be observed in children with the poorest habitual diet. This group may also be expected to benefit most from interventions such as the provision of school meals. The report was prepared by researchers from University of Copenhagen and it has a short English summary.
This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin.
A total of 2078 men and 2159 women, aged 55-69 years, were included in the analysis. The risk of being obese as compared to normal weight was 10% lower for each additional gram of grain consumption men eat. And 4% lower in women. Whole-grain consumption may protect against becoming overweight or obese; however, the cross-sectional design of the study does not allow conclusions about the causality of the association.
Whole-grain and fruits were the foods negatively associated with metabolic syndrome. The intake of soluble fibers, particularly from whole-grain foods and fruits, may have a protective role for the presence of metabolic syndrome in this studied sample of 214 patients with type 2 diabetes.
18 samples were analyzed for dietary fiber and dietary fiber components. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%).
17 obese women at increased risk for insulin resistance consumed 5 test meals. Blood samples for glucose and insulin response were obtained prior to and 30, 60, 120 and 180 min after consuming the test meals. Consumption of 10 g of beta-glucan significantly reduced peak glucose. This is is able to induce physiologically beneficial effects on postprandial insulin responses in obese women at risk for insulin resistance.