CANARY SEED. Opportunities on the Horizon
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1 CANARY SEED Opportunities on the Horizon Canaryseed Development Commission of Saskatchewan AGM January11 th, 2016 Carol Ann Patterson, PhD, PAg Pathfinders Research & Management Ltd
2 Breeding Nutrient composition 1994 Toxicology Heavy metals Mycotoxins Microbiology Allergenicity Product Development Dietary Intake 2015
3 Regulatory Decision Documents Health Canada Novel Food Decisions-Approved Products U.S. Food & Drug Administration Inventory of GRAS Notices ling/gras/noticeinventory/
4 (Photos courtesy of P. Hucl, University of Saskatchewan)
5 Photos: P. Hucl, UofS Canary seed groat colour
6 Proximate Composition Proximate Composition (% Dry Matter) Protein (N x 6.25) Brown Canary seed groats Yellow Canary seed groats Wheat (Hard Red) Oats Lentils Crude Fat Dietary Fibre Starch Ash
7 Processing Options Clean and dehull Canary seed Raw Canary Seed Groats Heat Treated (240 F/8 min) No Tempering Tempering (to 14% moisture) Roasting (300 F-350 F for 8-14 min) ( Milling Roasting (300 F-350 F for 8-14 min) ( Milling Whole groats Flours Whole groats Flour/Flakes Saskatchewan Food Development Centre
8 Hulled Groats Flakes Yellow Brown
9
10 Intended Uses Food Category Proposed Uses Baked goods & baking mixes Flours & brans Breakfast cereals Grain products & pastas Snack foods Bagels, biscuits, breads, rolls, cookies, crackers, doughnuts, pancakes & waffles, muffins, pies Pre-packaged flours & brans Instant and regular hot cereals, RTE cereals Energy, meal replacement and fortified bars, granola & cereal bars, macaroni & noodle products, pasta Savory snacks, seed-based snacks
11 Photos: CIGI
12 Roasted Yellow CS Muffins Whole groat canary seed Snaps Photos: CIGI & Guelph Food Research Centre
13 Gluten Free Products 15% 20% 25% Brown CS 15% 20% 25% Yellow CS Photos: SK Food Industry Development Centre
14 Gluten Free Products 25% Brown CS + other starches 25% Brown CS only 25% Yellow CS + other starches SK Food Industry Development Centre 45% Yellow CS only
15 Extruded Products SK Food Industry Development Centre
16 Fractionation of canary seed components (Abdelaal, 2015) Canaryseed groats Ethanol extraction Centrifugation Alkaline extraction Ethanol solubles Centrifugation Oil recovery Protein slurry Sediment ph adjustment (4.0) Water extraction Salty whey Precipitated protein Sieving 210 µ m Pass through Retained Sieving 70 µ m Coarse fiber Sieving 52 µ m Pass through Retained Centrifugation Fine fiber Starch Wash water
17 Gluten Free Gluten Free-YES Does not contain gluten Pose low health risk to gluten intolerant individuals (Celiac disease) Manufacturers must follow Canada s gluten-free regulations (20ppm or less gluten)
18 Wheat Allergy (?) Wheat allergy and celiac disease involve the immune system Gluten proteins that cause celiac disease are not the same proteins that elicit a wheat allergic reaction Possible that a canary seed protein is similar to a protein in wheat that causes an allergic reaction still under investigation Canary seed is not a PRIORITY allergen
19 Product labelling will address the wheat allergy issue Ingredient List: whole wheat flour, canary seed flour, oats, sugar, honey, coconut, egg, buttermilk, spices. Contains: wheat, egg, milk DOES NOT NEED CAUTIONARY STATEMENT
20 Product labelling will address the wheat allergy issue Ingredient List: canary seed flour, oats, sugar, honey, coconut, egg, buttermilk, spices. Contains: egg, milk Canary seed may not be suitable for consumers with a wheat allergy
21 CDCS Responsibilities number on website Annual report to Health Canada about any adverse reactions to canary seed Manufacturers/sellers/distributors ensure that marketed products are in compliance with all applicable statutory and regulatory requirements.
22 Funder Recognition Agriculture Development Fund Agri-Food Innovation Fund Advancing Canadian Agriculture and Agri- Food Saskatchewan Canadian Agriculture Adaptation Program
23 Partner Recognition Intertek Agra Processing Co
24
25 Contacts Kevin Hursh Executive Director, CDCS Carol Ann Patterson The Pathfinders Research & Management Ltd
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