Milling & Baking News - January 31, 2017 - 24

Food Ingredient Solutions X

this difference and produce excellent artisan-style bread with rye,
which are becoming more popular
with the general public."
Jeff Stopa, senior scientist and
research chef for ADM, mentioned
teff and farro.
"The earthy flavor and crunchy texture of teff adds interest to crackers
and cereals, and teff flour adds complexity to leavened and flat breads,"
he said. "Farro contributes a luxurious texture and tender bite to chilled

JEFF GELSKI

Daniel Marciani, executive development chef for Ardent Mills, demonstrated how to
incorporate both triticale and rye into a whole grain bun last year at the Whole Grains
Council conference "Whole Grains in Foodservice, the Next Frontier."

A clue for children:
Make whole grain items bright, appealing

S.M. BEAGLE/SHUTTERSTOCK.COM

rominently displaying the amount of whole grains on a product pack- to 50% of the total grain with whole grain," said Beth Arndt, a formulator for
age is unlikely to elicit a gasp of delight from a child. Bright colors and Panhandle Milling, Dawn, Texas. "How the food is usually consumed is also
cartoon characters on the package are more likely to prompt grins. an important factor that will influence the appearance and flavor perception
Getting children to eat more whole grains also could involve incorporating of the whole grain. For example, a hot dog bun can likely be formulated with
a higher inclusion of whole grain because the bun serves as a holder for a hot
the whole grains into items they already eat, like hot dog buns.
Both children and adults are attracted to bright color, shininess and dog or other filling and is therefore not the main focus, whereas a biscuit is
moistness in food, said David Sheluga, director, consumer insights for Ar- commonly served alone and may be cut in half or torn into pieces with butter,
jam or other spread applied to the inner surface."
dent Mills, Denver.
Companies should look to incorporate ancient grains, which are whole
"To encourage children to eat foods with whole grains, we need to add
color and shine," he said. "Imagine a bread with a colorful glittery swirl grains, into applications familiar to children, like pizza, chicken nugget
or colorful shiny toppings. Imagine those toppings or inclusions changing breadings, yogurts, cereals and extruded snacks, said Brian Anderson,
with the holidays and seasons. This would excite moms to buy and chil- Ph.D., vice-president of innovation and marketing for Bunge in St. Louis.
"Additionally, ancient grains can be blended with
dren to eat, and today's glittery toppings are made with
other grains that are more commonly used so that finnatural food dyes such as beet juice or carrot juice and
ished products can maintain the flavors and textures
contain no sugars. So moms won't object."
that are familiar to kids," he said.
Food manufacturers might catch the attention of a
Ardent Mills has had success with its Ultragrain
child by making products more visually appealing, said
white whole wheat flour, which comes with whole
Katie Harris, product development scientist, Bay State
grain nutrition as well as the taste, texture and appearMilling, Quincy, Mass.
ance of refined white flour.
"This can be achieved by using different colors,
"While some children enjoy a variety of grains
shapes or photos of their favorite TV character on the
thanks to parents who encourage them, the vast mafront of the package," she said. "Making whole grain
jority prefer grains with the taste, texture and appearproducts into fun shapes or utilizing common TV charance most like white flour," said Don Trouba, director of
acters on the package could be helpful in guiding kids
marketing for Ardent Mills. "In school food service this
to eating a diet that includes more whole grains."
phenomenon is most prevalent in grades K-8, with stuSince children are not that interested in nutritional valdents in the upper grades becoming somewhat more
ues, food formulators need to help parents deliver nutriadventurous in their food choices."
tion in ways that are "fun, portable and palatable," said
Studies have shown that children often will select
Gerrie Bouchard, director of marketing for Archer Daniels Consider hot dog buns as a
Midland Co., Chicago.
way to get children to eat more whole wheat products produced from hard white over
hard red whole wheat, said Rachel Warner, director of
"Kids are sensitive to textures," she said. "So incor- whole grains.
national accounts for Grain Craft, Chattanooga, Tenn.
porating grains in novel ways such as ADM's quinoa
"Both visual and blind taste tests were performed,
crisps is a great way to incorporate health benefits in a
and in both scenarios, children seemed to prefer the white whole wheat
cool, kid-friendly way."
products," she said. "In addition, finer particle size may be more apMs. Harris also pointed out taste perception changes with age.
"Whole grains can be challenging for children to consume because of pealing, as products appear more similar to refined flour. Manufacturthe bitterness often noted in a number of whole grain products," she said. ers can also use whole grain products in items that children like to eat
"It is common to see children select foods that are sweeter and have no such as pizza."
While some may view children as difficult eaters, they really only want
bitterness due to the maturity of their taste buds. Adults have a more developed sensory perception and can tolerate foods with bitterness and can simple applications that make sense, Ms. Bouchard said.
"A product that is meant to be smooth should be smooth," she said. "A
be more sensitive to sweetness."
The amount of whole grains in a recipe might be pivotal in children's food. product that is crunchy should be crunchy. They are interested in what they
"In some foods, it may be helpful to start by replacing or formulating 25% understand." MBN

24 / January 31, 2017 XMilling & Baking News

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