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Food Technology to Change the Course of U.S. Grain Consumption

August 11, 2008

FutureCeuticals, Inc., a leader in whole grain nutrition, has announced an advanced, patented technology that will make it easier than ever before for consumers to include grains in their diets.

According to a 2007 Food and Health Survey by the IFIC (International Food Information Council), 71% of consumers are “trying to consume more” whole grains; consequently, food manufacturers are constantly scouting new technologies that can drive new and interesting grain-based products.

The FutureCeuticals Trim technology, originally developed by researchers at the United States Department of Agriculture (USDA), naturally produces a formulation-friendly dispersible powder that makes it possible to incorporate grains into a new variety of food products, beyond traditional grain-based foods.

Common liquid products such as soups, ice cream and yogurt can now be infused with healthy natural grain fiber from real whole grains, providing unique soluble and insoluble fiber claims on nutrition labels that cannot be claimed with many other “fibers” on the market today.

Additionally, products formulated with Trim-processed grains deliver potent digestive and cardiovascular benefits. The Food and Drug Administration (FDA) has recognized the cholesterol-lowering benefits of some grains and has approved heart health label claims for products containing grains such as oats and barley that can be communicated directly to consumers on food labels.

FutureCeuticals offers a number of Trim technology ingredients, including: Nutrim(R) and Calorie ControlTrim(R) Oat Bran, BarleyTrim(R) Barley Bran, SoyTrim(R), RiceTrim(R) and the new AncienTrim(R) Ancient Grains Blend. While many of these ingredients qualify for the FDA heart health claim, they all impart a lush, creamy mouthfeel, great taste, and can be easily included in a variety of products such as ready-to-drink smoothies, sauces, salad dressings, breads, tortillas, baked goods, pastries and pastas.

With almost 15 times as many new whole grain products introduced globally in 2007 as in the year 2000, (Mintel Global New Products Database), clearly manufacturers and consumers have an agenda to include new grain products that are not only healthy, but tasty and more convenient for the average American’s lifestyle.

By expanding the product range of possibilities for grains, the Trim technology could add tremendous fuel to the burgeoning grain revolution. As consumer demand grows for products that conveniently satisfy the daily food pyramid requirements, the versatility of Trim grains will continue to grow in importance to the food industry and to the future of grain nutrition in the United States.

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