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Enhancing Products with Oat Components for Health-Conscious Consumers

Explore the rising trend of whole grain in consumer products with a focus on oat-based ingredients. Learn about consumer data, glycemic index implications, and innovative oat product applications in the food and beauty industries.

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Enhancing Products with Oat Components for Health-Conscious Consumers

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  1. Value Added Oat Products William A. Bonner ConAgra Mills July 23, 2006

  2. Outline • Whole Grain Trends • Consumer Trends • Conventional Value Add • Component Values

  3. Whole Grain Trends Never strayed from whole grain Practical reasons – oil separation

  4. Whole Grain Trends Wheat – biggest usage in baking Varieties specific to end product Integrity in finished product Actual amount labeling Milk fat example

  5. Whole Grain Trends Rice – crisped rice to Brown Rice Corn – corn germ shelf life implications Barley

  6. Consumer Data – Hot Cereal Year end 2003 – 352,974,560 # Year end 2004 – 353,750,016 Year end 2005 – 369,195,456 12 Mo 6/18/06 – 370,942,848

  7. Consumer Data – Hot Cereal % Change year ago Year end 2003 – (3.1) Year end 2004 – 0.2 Year end 2005 – 4.4 12 Mo 6/18/06 – 1.0

  8. Consumer Data – RTE Cereal Year end 2003 – 2,223168,000 # Year end 2004 – 2,169,517,056 Year end 2005 – 2,143,369,472 12 Mo 6/18/06 – 2,131,229,568

  9. Consumer Data – RTE Cereal % Change year ago Year end 2003 – (3.3) Year end 2004 – (2.4) Year end 2005 – (1.2) 12 Mo 6/18/06 – (1.0)

  10. Consumer Data – Granola Bars Year end 2003 – 122,563,944 # Year end 2004 – 128,589,464 Year end 2005 – 140,274,288 12 Mo 6/18/06 – 142,443,888

  11. Consumer Data – Granola Bars % Change year ago Year end 2003 – 7.5 Year end 2004 – 4.9 Year end 2005 – 9.1 12 Mo 6/18/06 – 7.1

  12. INDUSTRY ENVIRONMENT CONVENTIONAL OAT MILLING Consumer Trends • Increasingly diverse consumer population creates new eating habits • Chewy granola bars and cereal bars in general strong expansion • Hot cereal consumption renewed. Indicated growth in Hispanic market • Continuing health trends and positive findings for whole grains • Glycemic index and diabetes • Obesity

  13. Glycemic Index Glycemic Indexing is a ranking of foods based on the effect on blood sugar levels • Test foods are compared against glucose solution or white bread on an equal available carbohydrate basis • GI <55 is Low GI(compared to glucose solution=100) • Applicable for carbohydrate-based foodsCrisped rice cereal, GI = 82 White bread, GI = 70 Oatmeal, GI = 58Pasta = 55 Blood Sugar Level Hours

  14. Conventional Value Add • WOG/SCOG Gruel • Flakes • Flavored instant oatmeal • Precooked – heat & serve • Drinks • Smoothie/Vegetable based • Nutraceutical

  15. Conventional RTE Value Add • Whole Grain Product • Functionality

  16. Conventional Flake Value Add • Coated Oats/Grains • Whole grain appearance • Bland toasted background note • Designed textures

  17. Component Value Add • Oat Fiber • Pure clean insoluble fiber • No heart health claim • 80 – 90 % TDF • Relatively bland • Moisture control • Best in conventional baked goods • Oat Cellulose

  18. Component Value Add • Oat Protein – • Hydrolyzed – greater solubility than native • Hair and skin applications • Replace animal derived proteins • Fat binding

  19. Component Value Add • Oat Oil – • Dermatological applications – Linoleic • Emulsification • Antioxidant • Polar, bipolar and non polar lipids

  20. Component Value Add • Oat Starch • Oat Bran • Phytochemical Separations • Colloidal Oatmeal

  21. Value Added Oat Products William A. Bonner ConAgra Mills July 23, 2006

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