[NUTRACEUTICALS] by Linda Milo Ohr

Good Things Come in Small Sizes

ncient , whole grains, consumption of whole products and fullness. Researchers at the nutritional seeds, and super resulted in a greater reduction in the Dept. of Food Science and Nutrition Aseeds. They offer protein, percentage of fat mass, whereas at the University of Minnesota con- essential fatty acids, fiber, and anti- body weight changes did not differ ducted a human clinical trial to look oxidants all in one tiny package. between the subjects who consumed at the impact of brown and white These nutritional powerhouses pro- refined and the subjects who on satiety in 20 normal weight adult vide benefits associated with heart consumed wheat. Serum subjects. The results showed that health, weight management, immu- total and low density lipoprotein cho- satiety differed significantly, with nity, and overall wellness. lesterol increased in those who subjects reporting increased satis- Consumers are increasingly consumed refined wheat but not faction and fullness after eating the aware of these tiny yet mighty whole whole grain wheat, which may sug- white rice or brown rice compared to ingredients. According to Innova gest a cardioprotective role for consuming a glucose beverage. Market Insights, Duiven, the whole grain. Additionally, a study presented at Small foods like brown rice Netherlands (www.innovadatabase. Brown rice has been linked to Experimental Biology 2012 showed and other grains and seeds pack surprisingly high com), launch numbers for food and healthier diets and weight manage- eating white or brown rice helped amounts of nutrients. drink products containing grains ment (USA Rice, 2012b). At the 2012 improve diet and manage weight and Photo courtesy of USA Rice such as , chia, , IFT Annual Meeting & Food Expo, other risk factors for disease (USA Federation hemp, and have been rising research was presented showing strongly in recent years (Innova, that white or brown rice provided a 2013). Take a quick look on the inter- high level of satisfaction net at nutrition blogs and social media sites like Pinterest. You will find recipes, nutritional information, and reported health benefits for whole grains and seeds like quinoa and chia. These fit some or all of the trends, including whole food ingredi- ents, less processed, gluten-free, and low carbohydrates.

Whole Grains Today’s mainstream whole grains include , whole wheat, , and brown rice. They boast reported health benefits such as reduced risk of cardiovascular disease and weight control. Kristensen et al. (2012) demonstrated a potential cardio-pro- tective role for whole grain. The researchers studied the effect of replacing refined wheat with whole grain wheat for 12 weeks on body weight and composition in 79 over- weight or obese postmenopausal women. They found that

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Rice, 2012a). The research con- ConAgra Mills, Omaha, Neb. plant science. Most ‘modern grains’ ducted at Tufts University Friedman (www.conagramills.com), offers have been extensively cross-bred to School of Nutrition was based on Ultragrain® whole wheat flour, made make them easier to grow and ulti- data from the National Health and from a proprietary variety of wheat, mately process, while ancient grains Nutrition Examination Survey 2007– specially grown to have a sweeter, remain closer to their original form. Because of this, ancient grains retain Ingredient suppliers are helping companies to a distinctive and rich nutty flavor capitalize on the ancient grain trend with new ingredient offerings. sure to round out any meal, and are full of beneficial fiber, protein, and other nutrients.” 2008, and revealed that people who milder taste and lighter color than Ingredient suppliers are helping ate rice consumed significantly more conventional wheat. The whole companies to capitalize on the folic acid, iron, potassium, and vita- wheat is ground using a patented ancient grain trend with new ingredi- mins B-6, B-12, A, and D, and milling technology that maintains the ent offerings. Corbion, Lenexa, Kan. consumed a lower percentage of flour’s mild taste and develops the (www.corbion.com), in 2013 intro- calories from fat and saturated fat. smooth texture, while preserving the duced Hydrated Ancient Grains, a The benefits of brown rice are that it fiber, antioxidants, phytonutrients, soaked grain product. Hydrated is a whole grain, gluten-free, and low and other essential vitamins and min- Ancient Grains contains amaranth, allergen, and it contributes more than erals found in the whole wheat bran quinoa, and chia, which are all high in 15 vitamins and minerals. and germ. protein. The grains are easily added In addition to whole grain ingredi- to current bread formulas, can be ents, ingredient manufacturers offer Ancient Grains added on top of current formulations, various whole grain flours for product Ancient grains are increasingly being and contain a blend of hydrated and developers. For example, Horizon used in products such as breads, cooked (soaked) seeds and grains. Milling, a joint venture of Cargill and , and bars. The Whole Grains Quinoa is one of today’s most CHS, Wayzata, Minn. (www.horizon- Council, Boston, Mass. (www.who- recognizable ancient grains. milling.com), provides whole wheat legrainscouncil.org), offers the According to Innova, launches of flour products, including white following description of ancient products containing quinoa rose spring, stone ground, cracked, and grains on its website. “Traditionally nearly 50% over the 12 months end- crushed whole wheat flours. hailing from South and Central ing September 2013, and have risen ’s use in food WheatSelect® whole wheat flour is America, Asia, and Africa, an more than five-fold over a five-year products is expected to milled to a granulation size that pre- ‘ancient grain’ refers to grains or period. In addition to finding a place increase, according to The Whole Grains Council. serves the whole grain properties seeds that are just that: ancient,” the in a variety of different grain-based Photo courtesy of SK Food and performs well in a wide variety of website states. “These seeds food categories, the use of quinoa in International Inc. baking applications. haven’t been modified over time by other food product categories is ris- ing and now includes confectionery, beverages, ready meals, and baby foods. There is also a focus on glu- ten-free formulations; 38% of launches that featured quinoa used a gluten-free positioning. Quinoa is also a good source of protein and offers essential amino acids as well as potassium. The Whole Grains Council has indicated the following grains to keep a lookout for in 2014: amaranth, buck- wheat, , sorghum, and (Whole Grains Council, 2014). Amaranth contains, on average, more than three times more calcium than other grains, is high in magne- sium and phosphorus, and is a good source of iron. It is gluten-free and has been documented to contain vitamin C. In addition, amaranth is pg 58 02.14 • www.ift.org [NUTRACEUTICALS]

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high in protein content. Buckwheat is flakes are custom-milled and can be benexia.com), offers chia seed, chia an excellent source of protein, man- processed according to specific fiber, and chia oil.Benexia ® Chia seed ganese, tryptophan, magnesium, and requirements. Teff grains are min- has 1,000 mg of omega-3/5 g and dietary fiber. Freekeh is young green ute—just 1/150 the size of wheat contributes 41 g of fiber/100 g of wheat that has been toasted and kernels. Teff is gluten-free and a seed. From the total fiber contrib- cracked. It is high in fiber. Freekeh good source of protein, carbohy- uted, 35% is insoluble and 5% is offers a whole grain source of sele- drates, calcium, magnesium, and soluble. Benexia Chia seed also con- nium, potassium, magnesium, zinc, iron. tains 21% protein. iron, and protein. Sorghum, which Flaxseed’s health benefits are doesn’t have an inedible hull like Super Seeds due in large part to its omega-3 some other grains, is commonly Chia seeds are riding high on con- essential fatty acids (alpha-linolenic eaten with its outer layers, which sumer awareness. They have a high acid), lignans, and fiber. About 42% of means that all of its nutrients are concentration of omega-3 fatty acids flaxseed is oil, and more than 70% of retained. It is gluten-free and pro- (63% of the total fat), and are high in that oil is polyunsaturated fat. vides antioxidants, calcium, protein, dietary fiber, and antioxi- Flaxseed is also one of the richest magnesium, potassium, zinc, and dants. According to Innova, chia plant sources of lignans. In January niacin. seeds are showing a similar growth 2014, the Flax Council of Canada, SK Food International Inc., Fargo, rate to quinoa. Launches of products Winnipeg, Manitoba (www.flaxcoun- N.D. (www.skfood.com), in 2013 has containing chia seeds rose from cil.ca), announced the acceptance of announced the addition of Identity probably single figures five years ago a health claim by Health Canada link- Preserved Non-GMO and Certified to in the hundreds now, with an ing ground whole flaxseed to Organic Precooked Sorghum Flakes increase of nearly 50% in the 12 cholesterol lowering. to its line of Premium Quality months ending September 2013. Grain Millers Inc., Eden Prairie, Ingredients. The precooked sorghum Benexia, Santiago, Chile (www. Minn. (www.grainmillers.com), in [NUTRACEUTICALS]

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March 2013 launched its new SafeFlax™ line of flax- heat-stabilization and pasteurization treatment seed products. More than a year in development, all developed by Grain Millers. The SafeFlax line SafeFlax products undergo a proprietary includes SafeBake™ and SafeBev™, solutions that have been designed for the baking, , and bev- erage markets. products will also be used Sunflower seeds add nutrients, texture, and flavor to baked goods and SafeFlax also make a healthy snack on their own. Photo courtesy of National Sunflower in a variety of mixes that Grain Millers currently Association sells. Sunflower seeds are known for their high vita- min E content. According to the National Sunflower Association, Mandan, N.D. (www.sunflowernsa. com), sunflower seeds offer 76% of the Recommended Dietary Allowance (RDA) for vitamin E, which makes them the richest whole-food source of vitamin E. In addition, most of the vitamin E in sunflower seeds is in the form of alpha-tocopherol. An ounce of sunflower seeds also provides about 25% of daily needs for selenium. They also contain copper, which plays a vital role in antioxidant enzymes in the body. This may further prevent oxi- dative stress. Sunflower seeds are naturally “low-carb,” provide healthful unsaturated fat and fiber to replace carbohydrates in the diet, and pro- vide 4 g of carbohydrate/1 oz serving, 2 g of which are fiber. They contain 6 g of protein/1 oz serving. Hemp seeds provide protein, omega fatty acids, fiber, antioxidants, and minerals. According to Manitoba Harvest Hemp Foods, Winnipeg, Manitoba (www.manitobaharvest.com), hemp seeds contain a complete and balanced content of all essential amino acids and have an omega-6 to omega-3 ratio of 3.75:1. Hemp seeds are also rich in the omega-6 fatty acid, gamma linolenic acid (GLA). Hemp seeds are an excellent dietary source of pro- tein and contain all of the essential amino acids like arginine, histidine, cysteine, and methionine. FT

Linda Milo Ohr, Contributing Editor, Denver, Colo. • [email protected]

REFERENCES Innova. 2013. Ancient grains advance on tradition, nutri- tion and naturalness. Innova Market Insights, Duiven, the Netherlands. Press release, Dec. 16. Kristensen, M., Toubro, S., Jensen, M.G., Ross, A.B., Riboldi, G., Petronio, M., Bügel, S., Tetens, I., and Astrup, A. 2012. Wholegrain compared with refined wheat decreases the percentage of body fat following a 12-week, energy-restricted dietary intervention in post- menopausal women. J. Nutr. 142(4):710-716. USA Rice. 2012a. Rice eaters have healthier diets. USA Rice Federation, Arlington, Va. Press release, April 23. USA Rice. 2012b. Attention dieters: Rice helps fill you up…not out! Press release, June 26. Whole Grains Council. 2014. A look at 2014’s whole grain trends. Jan. 7. http://wholegrainscouncil.org/newsroom/ blog/2014/01/a-look-at-2014s-whole-grain-trends.

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