Whole grain consumer 2012 02_01 eng anna

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Whole grain consumer 2012 02_01 eng anna

  1. 1. WHOLE GRAIN FOODSHealth, wellbeing and goodness
  2. 2. WHOLE GRAIN FOODSHealth, wellbeing and goodness
  3. 3. Mediterranean Diet PyramidA contemporary approach to delicious, healthy eating (Barilla adaptation from Oldways Preservation and Exchange Trust)
  4. 4. FOOD AND NUTRITION: A STORY OF COMMITMENT AND PASSIONFor over 130 years, Barilla has been the Italian family Barilla’s commitment is expressed in the way it sharescompany that has seen food as a communal event, the culture of the Mediterranean Nutritional Mo-filled with flavour and love, helping people live better. del, as a positive, contemporary model for choosing to eat foods that are good for us and the world inBarilla is the company that helps to safeguard and which we live.improve people’s wellbeing and health:• by transforming high quality nutritions ingredients into tasty, healthy foods that satisfy the daily nutri- tional needs of the whole family;• by developing its own products that respect the Me- diterranean Nutritional Model and the environment.We genuinely believe that this twofold goal of protec-ting people’s health and the environment is achievable:the Mediterranean Nutritional Model is the funda-mental benchmark for promoting the right, healthyeating habits, and the foods that are the basis for thisModel are also the ones that have the least impact onthe environment.
  5. 5. A GREAT RESOURCE FOR HEALTHAND DELICIOUS MEALS Whole grain means “better For centuries, whole grain cereals have played an important role in the human diet, representing for you”. Because whole an incredible source of energy. However, since grain foods are an the end of the Second World War, foods made incredible source of energy from whole grain cereals have been seen as a and nutrients. “poor man’s food”, the antithesis of refined prod- ucts. White bread was actually the symbol of a move away from the poverty and hunger caused by the war. Interestingly, the removal of the germ4
  6. 6. was also essential to preserve the product (whichotherwise would go rancid). Today, advances in THE WHOLE GRAINfood technology have enabled that these parts ofthe whole grains, rich in nutritional components,can be used in products, without affecting the Endospermflavour and preservation of the foods. (source of carbohydrates Bran and protein) (fibre, B vitamins,Whole grain cereals contain a wealth of minerals and phytonutrients)healthy elements, including carbohydrates,protein, fibre and micronutrients. 2 Foods contain-ing whole grain cereals deliver a wide range offlavours and a broad selection of products for anyoccasion and tastes.Worldwide, the most important cereals arewheat, rice, corn, barley, rye and oats. Germ (essentialGRAIN IS A TREASURE TROVE OF TASTE fatty acids,AND HEALTH vitamin E and B vitamins, tracesWhy is it good to eat whole grain foods? of minerals)Whole grain foods contain many nutrients andcomponents that contribute to our health. Forexample, a slice of whole grain bread containsmore than twice as much fibre and other nutri-ents than white bread, and it’s more filling.1The grain of all cereals is divided into three parts: the inner endosperm (the largest part); the bran, that forms a protective layer around the germ; the germ. 5
  7. 7. WHOLE GRAIN,SYNONYMOUSWITH PROTECTION
  8. 8. Foods made from whole real for breakfast, two slices of whole grain bread and a plate of whole grain pasta for lunch or din-grain cereals contain many ner) to:nutritional elements, such asfibre, vitamins, minerals and help protect your heart, with up to a 30%antioxidants that improve reduction in cardiovascular problems such as ametabolism and contribute heart attack; 5to the health of our heart reduce the risk of diabetes by 20-30%; 5,6and our whole body. reduce the likelihood of developing certainThe United States Dietary Guidelines for Ameri- kinds of tumours (particularly intestinalcans 4 and Italy’s national research institute tumours);7for food and nutrition (INRAN)3 agree that thehealth benefits of foods made from whole grain reduce the risks of other intestinal conditionscereals lead to a reduced risk of heart disease (constipation, inflammation). 7(and conditions affecting the heart and arteries),diabetes, oxidative stress and inflammation. PRESERVING PRECIOUS RESOURCESRegular consumption of whole grain cereals The traditional milling process removes the branalso clearly reduces the probability of becom- and the germ and only keeps the endosperm, los-ing overweight. All of these benefits are not only ing 20% of the grain and a proportionally muchassociated with fibre, but also the other valuable higher quantity of nutrients.components contained in the different parts ofthe whole grain.1 For example, the aleurone layer, inside the cover- ing of the grain (which is also eliminated in theSo much so that during the 2011 American So- traditional milling process) is incredibly valuable,ciety of Nutrition conference, experts confirmed as it contains 4 times as many vitamins and 10that foods made from whole grain cereals are an times more minerals than the whole of the grain. 8integral part of a healthy diet and lifestyle. All youneed is three servings a day of foods made from By removing both the bran and the germ, andwhole grain cereals (for example, whole grain ce- leaving only the endosperm, we lose: 7
  9. 9. What other countries recommend 1 IN THE USA From the 2010 Dietary Guidelines for “All age groups should make at least half of their grains whole grain”. Americans: IN EUROPE From the Guidelines for cardiovascular “The following foods should be encouraged: fruit and vegetables, whole disease protection: grain bread and cereals, low-fat dairy products, fish, white meat”. IN FRANCE “It is best to eat whole grain foods that are high in fibre. Bread should From the National Nutrition and Health preferably be whole grain or semi-whole grain”. Program: 80% of the fibre; fiber, reduces the risk of developing cardiovascular more than 70% of the B vitamins; disease, decreases the incidence of type 2 diabetes, 90% of vitamin E; assists in maintaining lower body weight, and main- 50% of other antioxidants (such as polyphe- tains normal gastrointestinal function and health. nols) and minerals (such as zinc). 1 Thus, the daily consumption of 3 servings of whole grains foods contributes to improved health. We also lose the variety and flavours that the range New creative cuisines delivered to our contempo- of whole grain cereals offers. Eating whole grain rary palates will enable us to enjoy the healthful- foods isn’t just a necessity, it is also a pleasurable ness of whole grains throughout the day” explains opportunity. “Many studies, several systematic re- Roger Clemens, Adj Professor Pharmacology and views and analyses published since 2004 indicate Pharmaceutical Sciences, Associate Director Regula- regular intake of whole grains, which includes cereal tory Science, at USC School of Pharmacy. Recommended intake of whole grain foods1 From the “2010 Dietary Guidelines for “For everyone aged 9 and up, everyone should eat at least 3 servings Americans”: of whole grain foods a day”. From “Whole Grains Council”: “One portion of whole grain foods contains at least 16 grams of whole grain cereals or flour”.8
  10. 10. THE BACKGROUND TO THE DISCOVERY OFWHOLE GRAIN BENEFITS
  11. 11. Barilla and cereals: 134 years of experience, dedicated to flavour and wellbeing. BARILLA’S COMMITMENT TO INNOVA- TION WHEAT The history of Barilla’s continuing commitment to technological advances is now firmly established Barilla Wheat Pearling in innovative processes for cereals, preserving nu- (Patented) trients and producing foods that are good for you and taste great. Grinding (multi steps) Barilla has adopted the milling process based on “pearling technology”, used for many cereals (rice, barley, oats), but until now not for wheat. Pearl- ing is a more selective process than traditional Barilla Whole Wheat milling. The outside of the grain is gently scraped semolina then cleaned so the impurities that have built up through contact with the outside world are thus eliminated, but the rich nutrients of the whole grain are retained. The most nutritions parts of the THE BEAUTY OF BARILLA’S WHOLE bran, particularly the aleurone layer, are preserved GRAIN PRODUCTS and included in the finished food products, bring- From the field to the plate: the durum wheat ing all the natural goodness of whole grain to the production chain table. 9 The agricultural supply chain is the network that links all of the main activities involved in the crea- tion, processing, distribution and marketing of a10
  12. 12. food. The most important steps involve durum raw materials. Research is one of the key activitieswheat and common wheat, strategic raw materials involved in developing raw materials capable ofwhose respective flours (semolina and flour) are meeting people’s expectations. Barilla assesses andthe main ingredients of pasta and baked products. manages every single stage of the processes thatBarilla plays a very important role in these steps create the ingredients: from sowing and buyingboth on global and a European level for wheat the grain to storing and processing it. This strategyprocessing. is based on over a hundred years of business: the development of quality starts in the wheat fieldThe production of high quality products means and finishes on the plate.combining the latest technology with the best 11
  13. 13. The content of whole grain was born. Today, Barilla’s range includes a signifi- cant number of whole grain products. For example, cereals and flour in Barilla the table below shows the quantity of wholegrain products. cereals and flours in some products. The percen- tages vary depending on the typical preparation Barilla has extensive experience in the preparation methods for different foods. of foods using whole grain cereals. The first baked products appeared in the mid-1970s. Since then, the range has gradually grown and, in the mid- 1980s, the first generation of whole grain pasta % whole grain Category Product cereals and flour PASTA Barilla Whole Grain pasta 51% Wasa Whole Grain Crispbread 100% Wasa Multi Grain Crispbread 100% Wasa Hearty Crispbread 100% BREAD Wasa Light Rye Crispbread 100% Wasa Sourdough Crispbread 73% Wasa Fiber Crispbread 70% For more information contact: .......................12 www.barillagroup.com
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  15. 15. REFERENCES AND SOURCES 1. European Union.The healthgrain. EU Sixth Framework Programme. http://www.healthgrain.eu/pub/background.php. 2. Anson NM, Havenaar R et al. Journal of Cereal Science 2010;51:110-114. 3. INRAN. Più cereali, legumi, ortaggi e frutta. Linea guida 2; 2010. http://www.inran.it/files/download/linee_guida/lineeguida_02.pdf 4. U.S. Department of Agriculture, U.S. Department of Health and Human Services. Dietary Guidelines for Americans 2010. 5. Venn B.J, Mann JI. Cereal grains, legumes and diabetes. Eur J Clin Nutr 2004;58(11):1443-61. 6. Riccardi G, Giacco R, Costabile G et al. Effects of whole grain intake on insulin, glucose and lipid metabolism in subjects with metabolic syndrome:a 3 month intervention. 28th International Symposium on Diabetes and Nutrition. Oslo, Norway 1-4 July 2010. 7. Slavin JL, Martini MC, Jacobs Jr DR, Marquart L. Am J Clin Nutr 1999;70(suppl):459S-63S. 8. AACC - American Association of Cereal Chemists. AACC International Defines Aleurone. www.aaccnet.org/definitions/aleurone.asp 9. Barilla. http://barillagroup.com/corporate/it/home/cosafacciamo/dai-campi-alle-persone/seminare-raccogliere.html.14

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