Ancient Grains – Back to the Future

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 aboutwhole 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 *Source: Mintel Reports: Bread – June 2008 - US Types of bread purchased in the last year, by age, May 2008

8. North America leads, followed by Europe Wholegrain introductions, global, by region, 2001-2008 *Source: Mintel GNPD

9. US introductions show growth Products with wholegrain positioning, US, by category, 2001-2008 *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

13. * 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 167 • Wheat 117.5 • Corn 27 • Rice 18.5 • Oat 3.02 • Barley 0.45 • Rye 0.44 Opportunity: Increase utilization of minor & exotic grains http://www.ers.usda.gov/data/foodconsumption/FoodAvailIndex.htm

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% Fiber B vitamins Minerals Phytonutrients Carbohydrates 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.

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. Source: www.wholegrainscouncil.org

19. Whole Grain Definitions • 21 CFR 137.200 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

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, 2004-2007 *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 • 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 GrainsMacronutrient 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 1800 • Quinoa seed, white 3200 • Quinoa seed, black 4800 • Quinoa seed, red 3900 • 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 Productswith 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. Refined Flour Control Red/ Regular P Size White/ Regular P Size White/ Fine P Size Snack Crackers: Effect ofGrain Color and Flour Particle Size

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

46. 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 Ancient Grain Ingredient Considerations

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 • 15 - 30% • 51 - 100% • Multigrain mixes • Liquid requirements • Cook times • Mixing requirements • Additional functional ingredients may be necessary

48. Pasta with Ancient Grain BlendsAll are ConAgra Food Ingredients estimates * Reference Amount Customarily Consumed (RACC) for dry pasta is 55 g

49. Whole Grain Foods – Labeling & Identification

50. Labeling & IdentifyingWhole 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