Baking&Snack - April 2012 - 53

TRENDS

FORMULATION

EQUIPMENT

OPERATIONS

SPECIAL REPORT

Whole Grains
by Laurie Gor Gorton

Whole grains still reveal plenty of potential a decade after entering the pantheon of bakery formulating.

Although many food gurus pronounce whole grains “the new norm,” formulators know a plethora of new applications can still be tapped. Manufacturers have yet to plumb the full depths of whole grain’s potential. “There’s a lot of room for expansion of the whole grain category,” said Colleen Zammer, director of product marketing, Bay State Milling, Quincy, MA. Some experts go even further, as did Beth Arndt, PhD, director of R&D, ConAgra Mills, Omaha, NE. “When working with formulators and new product developers, the first and most important consideration is that there is a whole grain solution for any application,” she said. Considerable progress marks the whole grains category. Just 10 years ago, whole grain products seemed limited to whole wheat, rye and a few multigrain choices. In 2005, however, the Dietary Guidelines for Americans Advisory Committee recommended whole grains for a bigger role in daily eating patterns, an idea that had simmered for some time beforehand. The 2010 committee’s report further underlined the role it wanted whole grains to play in the

diet by recommending, “Make half your grains whole.” And in January, the US Department of Agriculture unveiled new nutrition standards calling for all grains offered in school meals be at least 51% whole grain. Much progress has been made, but much remains to be done, especially in formulating for mainstream appeal. “There are consumers who like the unique flavor and texture of the various grains, who seek out whole grain products for a different, more adventurous eating experience,” said Susan Kay, applications manager, Bay State Milling. “And there are consumers who want whole grains to be neutral in their impact on the food.”

Flax and sunflower seeds combine with a variety of ancient grains to give a different flavor to toppings and inclusions.
ConAgra Mills

Mainstream and beyond
While whole grains now appear in many categories — cookies, donuts and cakes being the more adventurous — the bread aisle, in-store bakery-delis and food service channels stand to benefit most. “Innovation with grains has still not topped out to its full extent in breads, tortillas, flatbreads and similar products,” said Rajen Mehta, PhD, senior director, fiber applications, SunOpta Ingredients Group, Chelmsford, MA.

Private label breads offer untapped potential, especially for the whole grain white category, according to Don Trouba, director of marketing, ConAgra Mills. These applications can follow the “made with whole grain” template established by premium brands. “Creating 30% whole wheat and 51% whole wheat private label brands can make the transition to more whole grains easy for both bakers and consumers thanks to the mainstream taste, texture and appeal of the white whole wheat flour now available,” he said. Expanding whole grains to bagels, tortillas and flatbreads make

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Baking&Snack - April 2012

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