Innovative Whole Grain Ingredients

Mark D. Pickard, President InfraReady Products Ltd.

Saskatoon, SK

What are Whole Grains?

• Whole Wheat Flour in Canada -- contains at least 95% of the original kernel

• Whole Grain Whole Wheat Flour in Canada -- contains 100% of the original kernel

• "Whole grain whole wheat flour" would be redundant in the U.S.A. -- whole wheat flour is always whole grain in the States. But not in Canada.

Why Use Whole Grains? • Nutritional Benefits - Pulses

– Good source of protein and complex carbohydrates (soluble and insoluble dietary fibers)

– Low in fat

– Excellent source of B vitamins, especially folate

– Good source of iron, zinc, magnesium, calcium, potassium, phosphorous and selenium

– Contain beneficial antioxidants

– Low glycemic index

Nutritional Benefits = Health Benefits

• Consumption can play a role in preventing chronic diseases – cardiovascular, diabetes, and gut health

• May also help with weight loss and regulation

• Pulses = Gluten-free

• Specialty products • Baby food ingredients • Low micro products

• Bakery mixes

• Multigrain breads

• Crackers

• Breakfast cereals

• Soup ingredients • Side dishes • Pilaf products

InfraReady Applications

What is Infra-red Cooking

• High Temperature, Short Time Process

• Uses Natural Gas

• Wide range of applications

Core Competency Cereals, Pulses, Oilseeds

• Use of IR cooking technology • Flaking/Milling/Granulating/Sprouting • Multi-Grain Blending • Co-manufacturing/ Custom Blending • Accreditation

Accreditation and Credibility

• Accreditation is a process • Credibility is earned • BRC-GFSI Accredited • Responsible, Reliable and Secure

Framework for Innovation

Key Selling Features • Variety and Marketing Appeal • Convenience • Texture • Water Absorption • Shelf Life • Food Safety • Health and Nutrition • Custom Processing and Blending

Thermal Processing • Key Processing Technology for food

products • Limitations – sensory and nutritional

quality

Pulse Innovations • New? Novel? Applications

• Differentiated and Value added

• Stealthy Inclusions

• Bakery (Gluten Free), Snacks (Alternatives to Corn or Potato), Meat Extensions

• Complementary to Health and Wellness

• Pulse preparation is often time consuming – pre-soaking step, extensive cooking time

• Pulses are hard to digest if not cooked thoroughly

(raw starch), complex carbohydrates = issues

Value Creation through Pulse Inclusions

• InfraReady’s process pre-gelatinizes the starch – making pulses more digestible – reduces the cooking time, and eliminates the soaking step

• Our pulse products offer greater convenience and can be easily incorporated into a variety of innovative applications

Value Creation through Pulse Inclusions

Convenience, Shelf life and Food Safety

Convenience • Reduced processing times • Precooked Lentil Powders cooks in 3 minutes

Shelf Life • Infrared processing reduces the activity of rancidity causing

enzymes • Significant reduction of Lipoxygenase (LOX) enzyme activity

in pulse powders

Food Safety • Infrared processing reduces the microbial count

Convenience Type of

Precooked Beans

COOK TIME (Minutes)

Precooked

Raw

Whole Bumped Flaked Powder

Red Beans

180

55-60 40-45

5-7

1-2 Black Beans 65-70 30-35 Navy Beans 65-70 30-35

Garbanzo Beans 90 25-30

Shelf Life • Infrared processing reduces the activity of rancidity causing enzymes • Significant reduction of Lipoxygenase (LOX) enzyme activity in pulse

powders

Food Safety

• Infrared processing reduces the microbial load

• Stricter microbial specifications can be attained

Water Absorption

• Infra-red processing increases the water absorption of cereals and legumes

• Water is the cheapest ingredient

Health and Nutrition • Infrared (IR) processing reduces anti-nutritional factors:

• Trypsin inhibitor in pulses and oilseeds

• IR improves digestibility of starch and protein

• IR does not reduce the quality of protein, dietary fiber, vitamins, minerals

• Offer significant protection against cardiovascular disease, diabetes and gastrointestinal cancers

For Consumers • Convenient

• Versatile

• Nutritious and High Quality = Good for You

• Meat Alternatives

• Soup, Side Dish, Salad, One Dish Dinners

• Affordable and Cross Cultural, with Exotic Appeal

• Slow Cook vs. Microwave • Slow cooking can still be ready in 15-20 minutes

Functionality Benefits • Pulse flour inclusion into baked goods

(tortilla, bagels, crackers, flat breads, pizza crusts, cookies) at 20-30% does not adversely effect quality, flavor, and functionality. (L. Malcolmson et al., Cereal Foods World, 2013, Vol. 58).

Precooked Pulses in Bakery Products

• Stealthy Inclusions: – Spiced Pumpkin Lentil

cupcakes

– Additional research has been completed on Precooked Black Bean Brownies, chickpea poppy seed muffins

– Pulses cracker applications

Snacks

Nutritional Bars • Work conducted by University of Manitoba using

micronized/pre-cooked lentil flakes • A consumer acceptable bar developed which has

more dietary fiber, protein, and iron as well as 7x higher folate than conventional oat based nutritional bar (Ryland et al, Food Research International, Vol. 43, Issue 2, March 2010)

Pulses in Meat Extensions • Micronized- Pre-cooked Lentil flours incorporated into beef burgers

• led to improved colour stability indicating a slowing of oxidation of the main pigment, myoglobin

• The finding could lead to prolonged shelf-life and greater consumer acceptance in terms of perceived meat quality (based on colour)

• The Pre-cooked flour also acted to reduce lipid oxidation during frozen storage

82% meat, 1% salt, 6% binder, 11% water

Applications • As a thickener in Soups and Dips

– Precooked Pulse powders can replace corn starch in creamy soups, boasting nutritional value while GMO free.

– Example P/C Navy Bean Powder

• Reduced cooking time for Chili’s, Pilafs, and Soups

– Bumped split yellow or split green peas for soup, precooked beans for chili, multi-pulse mix for pilafs

– reduced cooking time while maintaining nutritional properties.

Friendship Soup Mix • Developed to aid our local soup

kitchen and Saskatoon Food Bank as a healthy quick cooking, high satiety alternative

• Mix of peas, lentils, and barley, processed using infrared technology • Produces a easy to prepare, healthy

meal alternative packed with nutrients.

Friendship Soup • Sales in 2013 = $4,000

• Donation made to Friendship Inn, Typhoon Relief in the Philippines

• Product would provide 50,000 bowls of soup

• Product of interest to clients in Mexico - 1st Export Sale

• Organoleptic – Taste at high levels of inclusion • Price competitiveness (potential use of broken, splits) • Digestive concerns amongst consumers • Convenience

Pulse Incorporation Challenges

ReadyMate™ and Malted Products • Pre-cooked Waxy Hulless Barley

• High content of gelatinized amylopectin resulting in a high levels of water absorption (300%)

• Used as a fat replacer

• Soluble fiber benefits

• Applications: • Muffins, granola bars, bakery mixes, tortillas, snacks

• Malted Products: Wheat, barley, rye • Diastatic reduction or promotion • Savory, colour additions, sweet products

Ancient Grains • Wide variety of ancient grains are available

• Spelt, Kamut® Khorasan Wheat, Amaranth, Quinoa, Millet, Teff, etc…

• Rise in consumer awareness and popularity

• Incorporations into breads, muffins, and additional bakery items

• What about Rye? • Although Rye is not considered an ancient grain, it’s weaker gluten

structure lends itself well to flatbreads and crackers • It also has a considerable amount of Total dietary fibre, higher than

wheat and oats.

Sprouted Grains • Sprouted Grain Blends

• Whole grain, sprouted blends • Sprouted pulses • Increase vitamin B1, dialyzable minerals, reduced anti-nutritional

factors • Consumer popularity increasing significantly

• 17 Sprouted Grain Blend

• Applications in Sprouted Breads

The History of AnthoGrain™ • AnthoGrain ™ is a registered trademark for types of purple pigmented

wheat that are high in anthocyanins

• Ancient farmers sought and collected dark pigmented seeds, with the understanding that their color equated to important functionality

• Today we know these anthocyanin plant pigments act as potent antioxidants

• Antioxidants “neutralize” free radicals and offer protection against their constant assault on our bodies, which can lead to oxidative stress

• AnthoGrain ™ , with similar antioxidant activity as blueberries, offers the same health benefits in a more utilizable form

Where it has been Incorporated • Bakery Mixes- Bread • Crackers • Snacks • Beer/Alcoholic Beverage • Pilaf

• Breakfast cereals • Pasta/Asian Noodles

Product Success in S.E. Asia

Product Description • AnthoGrain™ Wheat is registered trademark for types of

purple pigmented wheat that are high in anthocyanins. Contracted exclusively by InfraReady Products, AnthoGrain™ Wheat is a very unique ingredient that stands out in the baking market.

• The anthocyanins in the AnthoGrain™ Wheat impart the purple colour and help protect the body from the formation of free radicals.

• AnthoGrain™ Instant Noodles are either steam-cooked or deep fried and can be served in soups or as a cold dish.

AnthoGrain™ Instant Noodles

Product Advantage • Prolonged exposure to free radicals increases the risk of many chronic diseases • Anthocyanins neutralize free radicals and offer protection against their constant assault on our

bodies • The anthocyanins in the AnthoGrain™ Wheat have similar antioxidant activity compared with

blueberries and offer the same health benefits

• AnthoGrain™ Wheat is rich in fibre, vitamins, and antioxidants making it an ideal ingredient for today’s consumers who are becoming increasingly away of the health benefits of antioxidants and fibre

Antioxidant Measurements Mr. Noodle (Control)

AnthoGrain™ Instant Noodles

Oxygen Radical Absorbance Capacity

(ORAC)

4714.2 mg/Kg 10774.6 mg/Kg

Total Anthocyanin Content (TAC)

Not Detectable 148.8 mg/Kg

AnthoGrain™ Instant Noodles

Product Description • AnthoGrain™ Wheat is registered trademark for types of

purple pigmented wheat that are high in anthocyanins. Contracted exclusively by InfraReady Products, AnthoGrain™ Wheat is a very unique ingredient that stands out in the food and beverage industry.

• The anthocyanins in the AnthoGrain™ Wheat impart the purple colour and help protect the body from the formation of free radicals.

• AnthoGrain™ Vokda, with it’s very unique color, has a smooth taste and a wheaten-vanilla flavour with a hint of apple/pear.

AnthoGrain™ Vodka

Antioxidant Capacity Iceberg Vodka

(Control)

Canadian Whisky Extract

AnthoGrain™ Vodka

DPPH Radical Scavenging Activity (60 min)

6.34 % 25.23 % 66.08 %

Total Anthocyanin Content

Not Detectable

Not Detectable

81.0 mg/L

Total Phenolic Content (Ferulic Acid)

3.1 mg/L 69.0 mg/L 926.6 mg/L

Oxygen Radical Absorbance Capacity (Total Trolox)

55.2 mg/L 189.6 mg/L 2466.3 mg/L

Product Advantage • Optimum extraction conditions were identified to yield highest free radical scavenging

activity. • Trolox Equivalent Antioxidant Capacity (TEAC) on storage remains constant at 10

TEAC/oz.

AnthoGrain™ Vodka

The Good We Get From Grain™ • 60 local suppliers, 250 products • 24 directly employed • 100 customers served • Mission- to create value through

innovation, quality and commitment

• Brand Promise- measurably superior, innovative & nutritious ingredients, environment of honest, open and transparent communication

Opportunities • Recognition of Health Benefits of Whole Grain Food Products

• Sprouted Grains and GABA Barley- improving digestibility, reducing anti-nutritional factors, enhanced nutrient content

• Pulse in meat products- important new research • Strong engagement of industry through producer lead

organizations – APG, SPG, MPG and Pulse Canada will continue the advancement of innovative pulse products.

Summary • Innovation is the lifeblood of the

agriculture, bio-resources and food sector. Business success and vitality flow from a steady stream of new ideas that generate opportunities or solve business problems.

Conclusion

Questions and Comments