1. Ancient Grains – Back to the Future
Elizabeth A. Arndt
ConAgra Foods, Inc.
“Just Food”
Foods from the Past - Trends Today - Foods of the Future
December 4-5, 2008, West Des Moines, Iowa

2. Overview Consumers and the Changing Market Grains Definitions
Ancient Grains
Finding and Using Ancient Grains
Labeling and Identification

3. Challenges for Whole Grain Foods
Consumption increasing
Labeling confusion – consistency needed!
U.S. health status
Heart - Weight management
Digestive - Diabetes
Cancer
Gluten Free growing awareness
Increased desire for Clean Label

4. What do consumers want?
Convenience—prepared meals, quick and easy preparation, simple choices
Taste—ethnic cuisine, unique flavors
Variety—variety is good, but avoid overload
Health—need clear, easy to understand messages
Value

5. How do whole grains fit?
Allows consumers to “do something right” for their health
Whole grain products have a healthy halo
Whole grains are “hot” – timing right for new products
Sources: wholegrainscouncil.org, mypyramid.gov

6. What consumers are saying about whole grain foods
More than half of consumers say they buy whole wheat or wholegrain bread
40% of consumers say whole grain is most important quality when purchasing bread
Almost half of consumers say they buy whole wheat or multigrain pasta
Purchase indices higher as cooking skills increase
Source: Mintel Oxygen

7. Consumers say they purchase more whole grain bread
Types of bread purchased in the last year, by age, May 2008
*Source: Mintel Reports: Bread – June US

8. North America leads, followed by Europe
Wholegrain introductions, global, by region,
*Source: Mintel GNPD

9. US introductions show growth
Products with wholegrain positioning, US, by category,
*Source: Mintel GNPD

11. Whole Grains enhance the nutritional composition & resulting benefits in product applications
Baked goods (including breads, tortillas, biscuits, muffins, quick breads)
Bars (granola, nutritional, fruit & grain)
Hot & RTE cereals
Snacks – sweet and savory
Toppings/Stir-ins
Desserts
Breaded/battered products
Vegetarian patties
Pasta
Soups and Side Dishes
Beverages

12. Whole Grain Recommendations
Based on the 2005 Dietary Guidelines for Americans and MyPyramid recommendations at least HALF of daily grain intake should be whole grain
Ounce equivalent – new term describing a serving size of grain foods
Consume 3 or more ounce-equivalents of whole grain foods daily (2,000 calorie diet)
Examples of ounce-equivalents of whole grain:
1 slice of bread
1 cup ready-to-eat cereal
½ cup cooked rice, cooked pasta, or cooked cereal
When USDA presented the new MyPyramid in 2005, a new term was used to describe servings or portions of grain foods. The new term is called “ounce equivalent”.
The ounce equivalent typically describes a gram serving, depending on the product.
In general, 1 slice of bread, 1 cup ready-to-eat cereal, or ½ cup cooked rice, cooked pasta, or cooked cereal is considered 1 ounce equivalent from the Grains Group.
8. What is an ounce equivalent?
a) a new term for serving size for any food
b) a new term for serving size for grain foods
c) a new term for serving size for whole grain foods only
the amount of grain that children are recommended to eat each day
9. For grains and breads, the term “ounce equivalent” is equal to:
a) 1/2 serving of grains
b) 1 serving of grains
c) 2 servings of grains
d) 3 servings of grains

13. One Whole-Grain Ounce-Equivalent *
Food Item
Amount in Household Measures
Prepared Weight
(g)
Dry Weight of Whole Grain or Whole Grain Flour (g)
Bread, whole-wheat, commercial
1 slice 28
16**
Cereal, whole grain, ready-to-eat
1 cup
~28
Cereal, whole grain, cooked
1/2 cup
112 27
Rice, brown, medium grain, cooked 98 29
Pasta, whole wheat, cooked 70 25
* Reference: Dietary Guidelines for Americans, pg 54, Appendix A-2, Note 2.
** Sixteen grams is just over ½ an ounce – about 2 tablespoons of flour.

14. U.S. Grain Consumption (USDA ERS)
2004 per capita availability adjusted for loss
Grams/Day
Total Grain
Wheat
Corn
Rice
Oat
Barley
Rye
Opportunity: Increase utilization of minor & exotic grains

15. Grain Types – A Comprehensive List (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
Legumes, Oilseeds and Nuts are not Grains (e.g., flax, sunflower, soybeans, chia)

16. Whole Wheat Kernel 15% 82% 2 - 3% Fiber B vitamins Carbohydrates
Minerals
Phytonutrients
Carbohydrates
Protein
Let’s look at a diagram of a whole grain—that contains all three parts of the grain kernel.
The ENDOSPERM is the largest part. It contains starchy carbohydrates, protein and small amounts of B vitamins and minerals.
The BRAN is the outer covering that protects the seed. It contains antioxidants, B vitamins, fiber, and trace minerals.
The GERM is the nourishment for the seed. It contains B vitamins, vitamin E, some protein, minerals, fats, and phytonutrients.
2. What part makes up the greatest percentage by weight of a whole grain kernel?
Germ
Endosperm
c) Bran
d) They are all the same
3. The bran of a whole grain is the main source of:
a) Fiber
b) Vitamin E
c) Carbohydrate
d) Protein
2 - 3%
Unsaturated Fats
Vitamin E
B vitamins
Phytonutrients

17. Whole Grains Have Key Nutrients
Dietary fiber helps to lower cholesterol and reduce heart disease risk, assists with digestion and fullness with fewer calories.
B vitamins (thiamin, riboflavin, niacin and folate) aids metabolism, releasing energy from macronutrients, nervous system, red blood cells.
Iron carries oxygen in the blood.
Magnesium helps build bones, helps release energy from muscles.
Selenium protects cells from oxidation, healthy immune system.
Manganese helps bone and connective tissue development.
Chromium assists in glucose and insulin regulation.
The bran, germ and endosperm components of whole grains contain nutrients.
Dietary fiber may be helpful in reducing heart disease risk by lowering cholesterol, in addition to helping with digestion.
The B vitamins - thiamin, riboflavin and niacin play a key role in metabolism by helping to release energy from the food we eat and assist with nervous system function. Folate helps the body form red blood cells.
Many minerals play key roles in helping us to maintain our health too.
11. Which of the following is (are) key nutrient(s) provided by whole grains?
a) Dietary fiber
b) B vitamins
c) Iron
d) All of the above

18. What is a Whole Grain?
Whole grains contain all the parts (and naturally occurring nutrients) of the entire grain seed kernel.
Grains have three parts:
Endosperm
Bran
Germ
If the grain is processed (e.g., cracked, rolled, extruded, and/or cooked), it should contain the same amounts of endosperm, bran and germ before and after processing.
A “Whole Grain” contains all the parts of the grain kernel: the endosperm, bran and germ. Whole grain flour is milled from whole grains and can be used to make whole grain breads, pasta, cereal and other products. Whole grains may also be eaten without milling, as brown rice or wild rice, for example.
The Food and Drug Administration indicates that whole grains can be processed by being ground, cracked or flaked, but must contain all three parts of the kernel in the same relative proportions as they exist in the intact grain kernel. For example, rolled oats, steel-cut oats, and whole oat flour are processed differently but contain all three parts of the grain kernel in the same proportions as in the intact oat kernel—making these ingredients whole grains.
1. What three parts make up the whole grain?
a) Endosperm, germ, wheat
b) Bran, germ, fiber
c) Endosperm, bran, kernel
d) Endosperm, bran, germ
Source:

19. Whole Grain Definitions
21 CFR Whole wheat flour
(a) whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat, that when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36 mm (No. 8) sieve and not less than 50 percent passes through a 850 [micro]m (No. 20) sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered.
AACC International (1999)
"Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis.”
Whole Grains Council (2004)
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

20. What is an ‘Ancient’ Grain?
No official definition
Grains that have ‘survived intact for centuries
Not altered by modern plant science practices
Commonly includes amaranth, millet, quinoa, spelt (wheat), Kamut® (wheat)
Others – sorghum, teff, farro (wheat), einkorn (wheat)
What is different/better about ancient grains?
Unique flavors
Visual interest – seed size, shape and color
Balance of nutrients

21. Ancient Grains Most ancient grains are positioned as whole grain
Consumer interest is increasing
Traditionally found in natural food stores
Increased use in fine dining
Now found in natural foods sections of supermarkets
Appealing to adventuresome consumers
Health & wellness benefits of interest
The taste of ancient grains often is distinctive. One reason is that many of then' have survived the centuries virtually untouched by modern plant science.
Ancient grains often are a richer source of nutrients than conventional grains. Quinoa, for instance, is dubbed the supergrain because researchers have found that it can contain up to 50 percent more protein than common grains, as well as higher levels of fat, calcium, phosphorus, iron and B-vitamins. Amaranth, a companion to quinoa once revered by the Aztecs, has a nutritional profile so impressive that it was named once of the world's 'most promising foods by the National Academy of Sciences. It is high in protein, calcium, iron and fiber, as well as lysine and methionine, amino acids often in short supply in grains.
Spelt, mentioned in the Old Testament and believed to have been first cultivated in Europe some 9,000 years ago, also tops wheat in protein (though not by as much as quinoa or amaranth), amino acids, minerals and vitamins B-1 and B-2. It is rich in complex carbohydrates and fiber.
In addition to being nutritious, ancient grains also bring dietary relief to people who suffer from allergies to wheat and other common grains. Mitchell estimates his stores sell 60 percent of their ancient grains to people hoping to avoid the headaches, lethargy and diarrhea wheat products can induce in them.

22. Health & Wellness Trends–Gluten Free Foods
Growing awareness of celiac disease – autoimmune disorder – treatment is lifelong avoidance of gluten
Gluten containing grains - wheat (including spelt, einkorn, emmer, Kamut, durum, farro), rye, barley, triticale
Broad array of new products – including breads, pasta, cereals, crackers, cookies
GF projected growth - $870mm to $1.7b by 2010
2007 – 395 products
2006 – 250
2005 – 239
2004 – 174

23. Ancient Grains – global introductions
Ancient grain introductions, global, by type,
*Source: Mintel GNPD

24. Ancient grain claims
New global ancient grain food introductions, by claim: Jan 2004 – Oct 2008
Strong presence of “health and wellness” claims associated with products made with ancient grains
*Source: Mintel GNPD

25. Ancient grains product introductions
Most of the ancient grains we see on store shelves are in the bakery or breakfast cereal categories, as can be seen by these typical examples. On US restaurant menus, ancient grains appear both in more upscale offerings and more straightforward ones for children.
Natural Ovens Bakery’s Organic Bread, USA, made with organic spelt flour; Nature’s Path
Foods’ Synergy Organic 8 Whole Grains Cereal, Americas, made with millet and quinoa
Source: Mintel GNPD, Mintel Menu Insights

26. Ancient grains product introductions
Hain-Celestial Group’s Arrowhead Mills Ancient Grain Cereal, USA, made with spelt, quinoa, barley, amaranth, and millet
The Food Doctor’s Flame Grilled Chicken & Quinoa Pilau, UK
Safeway’s Eating Right Ancient Grains Bread, USA, with amaranth, teff, millet, quinoa, and kamut
Source: Mintel GNPD, Mintel Menu Insights

27. Ancient Grains Amaranth Quinoa Millet Sorghum Teff
Whole Grain Nutrition
Unique Flavors
Light Seed Coat Color
Gluten Free

28. 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.); light earthy 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 overall mineral content – calcium, iron, magnesium; gluten free

29. Millet Classification: Cereal Grain Family: Poaceae
Genus Species: Panicum miliaceum (proso is common 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; gluten free

30. 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 (1/150th the size of wheat); red, brown & ivory
Uses: Sweet molasses-like flavor; used in baked goods, porridge, polenta
Nutritional: Comparatively higher overall mineral content – calcium, magnesium, manganese; B-vitamins – thiamin & folate; gluten free

31. 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 Incas
Growth Habit: Will grow at high altitudes
Features: Small, slightly flattened round seeds, can be white, yellow, red, purple or black; nutty, earthy flavor
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; gluten free

32. 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 5th 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, antioxidants, gluten free

33. Whole Grains Macronutrient Comparison

34. Amaranth, Millet, Quinoa, Sorghum, Teff Comparison to Wheat
B-Vitamins
Millet: > or = to Wheat
Thiamin: Teff 2.5x higher
Folate: Millet & Teff 2-3x Wheat
Niacin: All < Wheat
Minerals - Amaranth, Quinoa, Teff generally higher overall
Calcium: Quinoa 2x, Amaranth 4.5x, Teff 5x
Iron: Amaranth & Quinoa 2x
Copper: 2x, except sorghum (<)
Selenium: All < Wheat

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

36. Finding and Using Ancient Grains

37. Breakfast
whole sorghum flour, rice flour, tapioca starch, evaporated cane juice, salt; vitamins and minerals
water, whole wheat flour, enriched flour, canola oil, fructose, inulin, dried honey (honey, wheat starch, corn syrup), leavening, soy flour, salt, barley, rye, oats, corn grits, millet, buckwheat, flax seed, oat fiber, soy lecithin
Hard red spring wheat, oats, barley, rye, triticale, soft white wheat, spelt, and extra wheat bran

38. Breads
Enriched wheat flour, water, whole, durum wheat flour, ...contains 2% or less of the following: …rye, oats, barley, corn, millet, triticale, rice flour, flax meal, buckwheat, ….spelt, amaranth flour
enriched wheat flour, stone ground 100% whole wheat flour…amaranth bran flour
tapioca flour, whole grain teff flour, whole grain millet flour
Costco
Organic whole wheat flour, water, organic whole grains seeds mix (crushed wheat, oats, barley, triticale, corn, sunflower seeds, sesame seeds, spelt, rye, bulgur wheat, kamut, quinoa, brown rice, buckwheat, millet, amaranth)

39. Mixes
Whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice sugar, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, xanthan gum
Garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour

40. Snacks
Enriched flour, soybean oil, whole grain wheat flour, …whole grain rolled oats, …whole grain triticale, whole grain millet, whole grain rye, whole grain barley flakes…
organic amaranth, organic quinoa
Sorghum flour
32 g whole grain
Whole wheat flour, wheat flour…whole oat flour…whole rye flour…whole brown rice, millet flour, whole barley flour, whole buckwheat flour…
Enriched flour, soybean oil, whole grains (barley, millet, triticale, sorghum, rye), whole wheat flour…

41. Sides
100% whole (wheat, rye, buckwheat, kamut, spelt, millet, barley, brown rice

42. Main Dishes
Enriched bleached wheat flour, vegetable oil, multigrain blend (wheat, rye, triticale, barley, yellow corn, millet, soy, flaxseed), whole wheat flour
Multigrain pasta (organic durum semolina flour, organic whole grain durum flour, organic whole grain kamut flour, organic whole grain spelt flour)

43. Creating Products with Ancient Grains
Product Development Considerations
Base Grain(s) – traditional red or ultrafine white whole wheat flour; other grains; multigrain mixtures; gluten free
Inclusion levels to achieve target product attributes & nutrition/claims
Other – clean label, natural, gluten free, allergen
Adjustments to formula & process
Shelf life
Cost
Food safety
Label/Identify Foods with Whole Grains to communicate benefits

44. Snack Crackers: Effect of Grain Color and Flour Particle Size
Refined Flour Control
White/ Fine P Size
White/ Regular P Size
Red/ Regular P Size

45. Ancient Grain Ingredient Considerations
Flavor
Color
Texture
Functionality
Nutrition
Macronutrients (fiber, fat, etc)
Protein level & amino acid profile
Micronutrients & antioxidants
Gluten/Allergens
Shelf Life

46. Ancient Grain Ingredient Considerations
Flavor
Color
Texture
Functionality
Nutrition
Macronutrients (fiber, fat, etc)
Protein level & amino acid profile
Micronutrients & antioxidants
Gluten/Allergens
Shelf Life
Availability
U.S. grown vs. imported
Forms available – seed, flour, flakes, etc.
Price
Support Data
Nutritional information
Testing/certification for allergens, gluten, organic
Sanitation and quality programs

47. Product Development Considerations
Baked Goods – Breads, Muffins, Pancakes, Cookies, etc.
Side Dishes
Main Dishes
Inclusion level (nutrient contribution, sensory impact, system compatibility)
Minimal inclusion for label appeal % %
Multigrain mixes
Liquid requirements
Cook times
Mixing requirements
Additional functional ingredients may be necessary

48. (based on 55 g RACC* serving)
Pasta with Ancient Grain Blends All are ConAgra Food Ingredients estimates
Formula %
Whole Grain
Whole Grain per RACC*
Dietary Fiber
per RACC*
Claims Examples
(based on 55 g RACC* serving)
1.5 g
15% Whole Grain (Ancient Grains)
8 g
2.4 g
8 grams of whole grain per serving
51% Whole Grain
(15% Ancient Grains + 36% Ultragrain White Whole Wheat)
28 g
4 g
28 grams whole grain per serving
FDA Good Source of Fiber
FDA Fiber from Grains, Fruit & Veg/Cancer (101.76)
FDA Whole Grain/Heart, Cancer (99P-2209)
* Reference Amount Customarily Consumed (RACC) for dry pasta is 55 g

49. Whole Grain Foods – Labeling & Identification

50. Labeling & Identifying Whole Grain Foods
Product Name
Amount of Whole Grain
Grams or Ounce Equivalents – Factual Statements
Symbols – Whole Grains Council Stamp
FDA Approved Whole Grain Health Claim
“Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol may reduce the risks of heart disease and certain cancers.”
Product must conform to claim criteria (at least 51% of product weight is whole grain & meets other composition criteria)
Ingredients
Look for whole grain ingredients as first or predominant in ingredients list

51. “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.”
Here are examples of a manufacturers using whole grain ingredients and calling out Whole grain in the name of the product or in the description of the product.

52. Whole Grain Claims FDA Draft Guidance (Feb 2006)
Factual Statements Allowed, Examples are:
“X grams of whole grain” (X can be any number)
“1/2 ounce of whole grain”
“Whole wheat Product Name” (eg. pizza/bagel) recommended only if entirely whole grain or conforms to standard of identity
Whole grain health claim (must conform to claim criteria)
USDA/FSIS Interim Policy Guidance (Oct 2005)
“X grams whole grain per serving” (X is at least 8 g)
“Product Name made with whole grain” OR “Made with whole wheat Product Name” (at least 8 g per serving & per RACC & 51% of grain ingredients or conforms to standard of identity)

53. Whole Grain Ingredients
Ingredient Legend/Product Label
Avoid use of common terms that don’t specifically indicate whole grain
Designate whole grain ingredients as ‘Whole’ or ‘Whole Grain’
Rolled Oats Whole Rolled Oats
Brown Rice Whole Brown Rice
Millet Whole Millet
Sorghum Flakes Whole Sorghum Flakes
Clarify ambiguous terms
Multigrain – Doesn’t guarantee whole grain
Bundling Whole Grain Ingredients in Legend
Helps consumers identify foods with whole grains
Helps determine compliance for programs such as HealthierUS School Challenge

54. Approaches to Increasing Whole Grain Intake with Ancient Grains
Customize product appearance and texture
Grain seed coat color
Flour particle size, particulates, whole seeds
Choose grain type / mixtures to optimize flavor, texture and appearance
Use ancient grains in blends to minimize impact to product and manage cost
Embrace ancient grains with innovative and novel whole grain recipes and products

55. Thank You!