Ancient grains: Opportunities for amaranth, quinoa, millet, sorghum and teff in gluten-free products

Transcription

1 Ancient grains: Opportunities for amaranth, quinoa, millet, sorghum and teff in gluten-free products Elizabeth A. Arndt Gluten-free foods: Opportunities and challenges IFT Annual Meeting, Chicago, IL July 19, 2010

2 Today s Topics Gluten Free Market and Needs Definitions Ancient Grains Product Development with Ancient Grains Wrap Up

3 How many with celiac disease? Estimated at 0.9% of adult population 1 in million adults if all were diagnosed 300,000 medically diagnosed with celiac disease (2010 estimate) 150,000 more are self-diagnosed or gluten intolerant 3

4 Gluten Free Specialty Products Market Size $300 million in 2009 annual sales Grew +15% versus year ago Estimated market size is $1.6 billion in specialty products if entire estimated population diagnosed 4

5 More whole grains needed in gluten free diets Intake for overall population: Whole Grains <1/3 of recommended intake (<1 srv/day) Fiber ~1/2 of recommended (14-15 g/day) Gluten free baked goods tend to be lower in fiber, vitamins and minerals than wheat-based counterparts Starches and refined rice flour commonly used (brown rice, sorghum and bean flours also used) Enrichment not common 5

6 Support for Use of Whole Grains in Gluten Free Foods Whole grains deliver significant quantities of several nutrients. There is considerable science support for the health & wellness benefits of whole grains. At least half of daily intake of grains should be from whole grain foods. We are not eating enough whole grain foods or fiber More whole grain gluten free foods are needed in the market.

7 Types of Grains Recommended to FDA by AACCI Whole Grain Task Force 2006 Cereal Grains Wheat (includes spelt, emmer, farro, einkorn, Kamut, durum) Rice - Millet Corn (maize, popcorn) - Wild Rice Oats - Triticale Barley - Sorghum Rye -Teff Canary Seed - Job s Tears Fonio Pseudocereal Grains Amaranth - Buckwheat - Quinoa

8 What is an Ancient Grain? No official definition Grains that have a long history of use and generally considered less changed by modern plant science practices Also includes ancient wheats - spelt, Kamut, farro, einkorn, emmer Amaranth Aztec culture, higher protein & mineral content Quinoa Inca culture, higher protein & mineral content Sorghum 5th highest in world, versatile, most cost effective Millet 6 th highest in world, versatile, mild flavor Teff staple in Ethiopia, very tiny seed, higher mineral content What is different/better about ancient grains? Unique flavors Visual interest seed size, shape and color Primarily used as whole grains generally not refined

9 Ancient Grains Consumer interest is increasing Increased use in fine dining Now found beyond natural foods section of supermarkets Health & wellness benefits of interest Product applications include bakery, pasta, extruded snacks, batters & breadings

10 Amaranth (Amaranthus spp.) Classification: Pseudocereal Grain Family: Amaranthaceae Genus Species: Amaranthus cruentus (relative of pigweed) History: Amaranth was a staple of the Aztec culture. Growth Habit: Tolerates poor soil Features: Very small seeds (<1/16 in.); fresh corn husk flavor Uses: Popped snack food, cereals, breads (particularly for gluten free), muffins, pancakes, crackers; higher water binding capacity than wheat starch Nutritional: Higher quality protein; comparatively higher mineral content calcium, iron, magnesium

11 Millet Classification: Cereal Grain Family: Poaceae Genus Species: Panicum miliaceum (proso millet) Millets include pearl millet, finger millet, proso millet, foxtail millet, Japanese millet History: A staple in India and common in Africa, domesticated more than 4,000 years ago from a wild West African grass Growth Habit: Tolerates hot, dry climates; will yield a crop even during severe drought Features: Small round seeds (resembles mustard seed), white, gray, yellow or red; mild flavor Uses: More common in animal foods in US; found in some cereals, baked goods Nutritional: Notable for B vitamins, along with other nutrients

12 Teff (Tef) Classification: Cereal Grain Family: Poaceae Genus Species: Eragrostis tef History: An important food source in Ethiopian diet used to make injera flatbread Growth Habit: Tolerates poor soil, dry conditions; still largely unknown outside of Ethiopia, India and Australia Features: Very tiny seeds (1/150 th the size of wheat); red, brown & ivory; light molasses flavor note Uses: Baked goods, porridge, polenta Nutritional: Comparatively higher mineral content calcium, magnesium, manganese; B-vitamins thiamin & folate; gluten free

13 Quinoa Classification: Pseudocereal Grain Family: Amaranthaceae, Subfamily: Chenopodiodeae Genus Species: Chenopodium quinoa a relative of swiss chard & beets History: Originated in Andes, cultivated by the Incans Growth Habit: Will grow at high altitudes Features: Small, slightly flattened round seeds, can be white, yellow, red, purple or black; corn and legume flavor notes Uses: Soups, side dishes, baked goods; rinsed to remove bitter saponin coating Nutritional: Higher quantity and quality of protein; Comparatively higher overall mineral content calcium, magnesium, potassium, iron

14 Sorghum (Milo) Classification: Cereal Grain Family: Poaceae Genus Species: Sorghum bicolor History: Origin believed Ethiopia; Grown in Egypt 2200 B.C.; Staple in Africa and India. Worldwide 5 th most important cereal. Staple food crop for arid and semiarid parts of the world. Also commonly referred to as kafir corn, milo, sorgos, durra and guinea millet Growth Habit: Tolerates poor soil, dry conditions; grown in U.S. midwest Features: Medium, round seeds; yellow, red, purple or black; mild flavor Uses: Side dishes, baked goods, popped as snack; gluten-free mixes and baked goods Nutritional: Includes whole grain nutrients vitamins, minerals, antioxidant

15 Ancient Grains Whole Grain Flour Absorption Flavor Amaranth Strong hydration Fresh corn husk/silk notes Millet Low hydration Low impact flavor, baking can impart bitter finish Quinoa Moderate hydration Corn and legume notes Sorghum Low hydration Slightly sweet, light corn notes Teff Moderate hydration Low impact, hint of molasses 15

16 Grain Macronutrient Comparison (1) Not reported in USDA Standard Nutrient Database (2) J Agric Food Chem, 2001, 49:2437 (3) Cereal Chem, 1999, 76:788 (4) ConAgra Foods

17 Antioxidant Capacity Whole Grain Type ORAC, umole TE/100 g (hydrophilic) Sorghum whole flour 1800 Quinoa seed, white 3200 Quinoa seed, black 4800 Quinoa seed, red 3900 Teff whole flour, ivory 3600 Teff whole flour, brown 3400 Amaranth seed, white 900 Source: Brunswick Laboratories, Norton, MA (2006)

18 Gluten Free Product Development with Ancient Grains 18

19 Gluten Free Breads Fresh bread and baked goods relatively small portion of total GF products Based on focus groups, consumers with celiac disease or gluten intolerance yearn for a good sandwich (source: ConAgra Mills consumer focus groups, 06/2009) 19

20 Formulating Gluten Free Foods with Ancient Grains Ingredient Considerations Flavor profile Nutritional targets Availability U.S. grown vs. imported Ingredient forms available seed, flour, flakes, etc. Support Data Nutritional information Testing/certification for gluten Sanitation and quality programs Cost (sorghum (lowest), amaranth, millet, teff, quinoa)

21 Formulating Gluten Free Breads Processing Considerations Ingredient storage and handling important for optimal flavor and shelf life Moisture absorption is generally higher Mixing requirements are different Added or increased structural/functional ingredients (e.g., egg white, gums, shelf life extenders) Batter/Dough handling Baking requirements Finished product shelf life

22 Gluten Free Breads 25-51% Ancient Grains recommended use level Balance of flour can be blend of starches (tapioca, etc.), brown or white rice flour, bean flour Use level and grain choices depend on nutritional content and labeling targets, as well as cost Formulation Adjustments: Higher water absorption Gluten replacers are needed (egg white + xanthan gum are common) Flour + Water + Structural Ingredients must be balanced for optimum Crumb Texture (resilience, moistness), Loaf Volume, Loaf Shape 22

23 Eagle Mills Gluten Free All Purpose Multigrain Flour Blend Optimized to work across range of products (including pan bread, muffins, cookies, extruded cereals & snacks) Ingredients: whole grain flours (sorghum, brown rice, corn, amaranth, quinoa, millet, teff), corn starch, tapioca flour, rice flour. 51% whole grain 20% dietary fiber

24 GF Bread made with Eagle Mills Gluten Free All Purpose Multigrain Flour Blend 32 g slice 3 g dietary fiber 7 g whole grain Potential Whole Grain Claims: 7 grams whole grain per slice Whole Grains Council Basic Stamp (7 g per serving) Multigrain Bread made with 51% whole grain 7-Grain Bread made with whole grain 51% Whole Grain Bread

25 Gluten free chemically leavened baked goods Muffins, quick-breads, pancakes, cookies, cakes 25-51% Ancient Grains recommended use level Formulas and processing are similar to wheatbased counterparts 25

26 Ancient Grains in Extruded Crisps for Bars, Cereals, Snack Mix Applications 100% Whole 6-Grain (Gluten Free) Serving Size: 30 g Whole Grain: 28 g Fiber: 2 g Whole Grains: brown rice, amaranth, sorghum, quinoa, millet, teff Other Ingredients: Sugar, brown rice syrup, salt

27 Amaranth, Quinoa, Millet, Sorghum and Teff for Gluten Free Foods Naturally gluten free Functionality Product applications include bakery, pasta, extruded snacks, batters & breadings Variety Whole Grain nutritional value 27