Growing Grain Innovation, Ardent Mills 2017 - 3

Boosting Fiber with Whole Grains

n May 20, 2016, the U.S. Food and Drug Administration
(FDA) released mandatory nutrition labeling revisions, making
changes to the content and format of the Nutrition Facts label
as well as to the reference amounts that determine the serving sizes
of conventional foods. Along with these changes came a definition
for "dietary fiber," a nutrient that now needs to be declared on the
Nutrition Facts panel. Prior to the May 20 ruling, declaring dietary
fiber was voluntary.
Fiber is a nutrient of concern in the diet. In other words, most
people do not consume enough for overall wellbeing and longevity.
Diets rich in fiber are associated with a number of positives ranging
from improved gastrointestinal health to a possible reduction in the
risk of developing chronic diseases, according to the FDA. Therefore,
increased fiber intake may provide health and wellness benefits.

According to FDA's definition, which is based on the definition
developed by the Institute of Medicine in 2001, a product must
meet one of two criteria to qualify as fiber. It can be either a nondigestible soluble or insoluble carbohydrate (with three or more
monomeric units) or lignin that is intrinsic and intact in plants, or it
can be an isolated or synthetic non-digestible carbohydrate (with
three or more monomeric units) that has been determined by FDA
to have physiological effects beneficial to human health.
"Our ingredients are only milled, rolled, chopped or crushed,"
said Alison Watkins, senior regulatory scientist, Ardent Mills, Denver.
"Therefore, our fiber-containing grains, including ancient grains,
barley, rye and wheat are considered sources of fiber. The fiber is
intrinsic and remains intact during processing."
Beyond the health benefits, there are sensorial benefits of adding
fiber-containing whole grains to food formulations. This includes
the contribution of color, flavor, texture and overall culinary appeal.
For example, Ardent Mills offers a number of blue, black and purple
barleys that provide a unique burst of color to traditionally beigecolored baked goods.
"In cracked and flaked forms, whole grains can offer a toothy
bite to any application, while at the same time deliver visual
distinctiveness that many of today's consumers find appealing,"

said Don Trouba, Go-To-Market Senior Director of Specialty at
Ardent Mills. "Because they come from intact sources, fibers from
grains can be tied back to the regions where the grains originated
or to the particular growers who grew them. This is important in
setting the backdrop for the ingredient story consumers are hungry
for and marketers are happy to tell."

Sustagrain® High-Fiber Barley
Sustagrain® Barley is a proprietary identity-preserved barley variety that
has a balanced blend of insoluble and soluble fibers, with the highest
level of beta-glucan and the lowest glycemic index of any grain ingredient
commercially available to food formulators. It is also the highest-fiber
whole grain ingredient commercially available to
food formulators, with three times the fiber of oats
and corn flour and 10 times the fiber of brown
rice. A 100-gram serving provides 34 grams of
total dietary fiber and 12 grams of beta-glucan
soluble fiber.
The FDA approved a heart-health label claim
for soluble fiber from barley foods. Therefore,
foods made with Sustagrain® Barley may qualify
for such claim. Whole grain and fiber content claims may also possible.
Food formulators should consult with their regulatory and legal personnel
with respect to any claims.
Sustagrain® Barley is the ideal way to add whole grain nutrition and
fiber to a variety of applications. It is available in fine flour, quick flake
and steel-cut forms. Applications include all types of baked goods, cereals,
energy bars, pastas, soups, tortillas and wraps, as well as extruded foods.

Located at Ardent Mills' headquarters in downtown Denver is a
state-of-the-art customer support facility that features lab-sized
flour mills, a wheat quality and bake lab, culinary test kitchen and
chef's demo kitchen.

Table of Contents for the Digital Edition of Growing Grain Innovation, Ardent Mills 2017

Growing Grain Innovation, Ardent Mills 2017 - 1
Growing Grain Innovation, Ardent Mills 2017 - 2
Growing Grain Innovation, Ardent Mills 2017 - 3
Growing Grain Innovation, Ardent Mills 2017 - 4
https://www.nxtbook.com/sosland/ArdentMills/plant-forward-ardent-mills
https://www.nxtbook.com/sosland/ArdentMills/special-category-report-the-rise-of-organic-grains-and-flours
https://www.nxtbook.com/sosland/ArdentMills/2017_03_01
https://www.nxtbook.com/sosland/ArdentMills/2016_03_01
https://www.nxtbookmedia.com