IBIE, special edition & show preview -- 2013 - (Page 91)

INGREDIENTS: ANCIENT GRAINS What’s Old is New Again Ancient grains and variety flours boost the nutrition profile of baked foods. by Jeff Gelski, Milling & Baking News Andes” because it carries more essential amino acids than most other cereal grains. Teff is a source of vitamin C, and 20% to 40% of its carbohydrates are resistant starches, according to the Whole Grains Council. A cup of cooked teff has about 123 mg of calcium. Millet contains such components as fiber, minerals, vitamins and phytochemicals, according to the Institute of Food Technologists’ Comprehensive Reviews in Food Science and Food Safety. The review, which involved researchers from China Agricultural University, Beijing, and Assiut University, Assiut, Egypt, also said novel processing and preparation methods are needed to enhance the bioavailability of the micronutrients. ConAgra Mills, Omaha, has offered ancient grains since 2007. The line began with amaranth, quinoa, sorghum, millet and teff. This year, the company added buckwheat, spelt and a variety of puffed and toasted grains for whole grain, multigrain, gluDuring IBIE, companies mentioned in ten-free and artisan this article can be found at the foods. following show floor locations: Bay State Milling, ADM Milling 9619 Quincy, MA, invested Bay State Milling 5219 in its ancient grain ConAgra Mills 9230 Bakers wanting to expand or enhance their product lines by tapping into the better-for-you and gluten-free trends will find plenty of resources at IBIE 2013. Several exhibitors will be on the show floor ready to discuss their work with ancient grains and variety flours and the health benefits they offer. And IBIE’s education program has three seminars dedicated to these trends. Ancient grains such as quinoa and teff promise to pack plenty of nutrition into many foods developed for the 21st century consumer. Likewise, formulating with bean or pea flours will boost protein and fiber in baked foods. Gluten-free formulating also is an option with some ancient grains. The NPD Group, Chicago, reported in its Dieting Monitor that 30% of adults claimed to have cut down on or avoided gluten completely in January. The United Nations dubbed 2013 the “International Year of Quinoa.” Quinoa, pronounced “keen-wah,” is known as “the golden grain of the IBIE interactions portfolio in 2012. The company partnered with growers to offer OrganicEssentials whole spelt and white spelt flours. To expand its variety offerings, the company acquired T.J. Harkins Basic Commodity Brokers, Inc., Bolingbrook, IL, a supplier of ancient grains as well as edible seeds, sweet spices, specialty grain flours and grain blends. The 2010 Dietary Guidelines for Americans back up the nutritional benefits of beans and peas, also referred to as the pulses. According to the guidelines, beans and peas are excellent sources of protein and fiber, and they provide such nutrients as iron, zinc, potassium and folate. Beans and peas also have high levels of lysine, an essential amino acid. Cereal grains contain lower levels of lysine but higher levels of cysteine and methionine. According to David Hahn, PhD, director of technical services and business development, Northern Crops Institute, adding bean or pea flour to grain-based foods will improve protein balance in regard to amino acid profiles. ADM Milling, Decatur, IL, includes cooked bean powder in its VegeFull line of bean ingredients. Bean powders can stand in for portions of flour in snacks, crackers, bread and cereals with the added benefit of lowering fat content. MBN Quinoa, a popular ancient grain, possesses essential amino acids and other highly desirable nutritional benefits. IBIE 2013 / SPECIAL EDITION / 91

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013