Carol Lowry Senior food scientist Cargill

On Feb. 21, 2012, the U.S. Food and Drug Administration (FDA) announced that it would allow continued use of the health claim linking consumption of free plant sterols as well as sterol esters to a reduced risk of coronary heart disease until a final rule is issued. It was good news in that food and dietary supplement manufacturers can keep using free sterols in applications such as beverages and tablets, but the lack of a final decision on health claim requirements may spell continued uncertainty for some of these manufacturers.

FDA’s recent review of the sterols health claim also spurred interesting discussions of the relative merits of and differences between sterol esters and free sterols. At Cargill, we stay on top of regulatory issues so we can inform our customers on FDA’s actions like the proposed amendment of the sterol/heart disease risk reduction health claim. We extend our expertise to our customers to identify which version of sterol ingredient is best for their particular application now and, if the FDA issues a final decision on the health claim at some point in the future, what it might mean for them.

Jeffrey Casper Bakery Applications Technology Leader, Cargill Bakery Technology

Consumers want the digestive health benefits of prebiotic fiber without the uncomfortable or embarrassing side effects, such as gas or bloating. That explains food manufacturers' interest in Cargill's GrainWise® Wheat Aleurone.

Aleurone, the high-fiber, antioxidant-rich layer of the wheat kernel, ferments slowly in the colon due to the arabinoxylan and beta glucan soluble fibers embedded in a plant cell structure. This means that gas, a byproduct of fermentation, is released more slowly than with other soluble fibers—leading to less digestive discomfort and flatulence.   Arabinoxylan is known to be a prebiotic fiber.

In addition to being well tolerated, aleurone packs phytochemicals such as tocopherols, vitamins B1, B3, B9 and E and magnesium, phosphorous, calcium, zinc, iron and niacin. In fact, niacin is found exclusively in the aleurone layer.

Horizon Milling utilizes a patented cost-effective process to separate the aleurone layer from the rest of the bran (which resists fermentation). Since then, our customers have used GrainWise® Wheat Aleurone, in bakery items, bread, nutrition beverages, hot cereals and even pet food. It's an easy addition to pancakes, waffles, pasta, pizza, tortillas and snacks.

Bill Gilbert Principal Food Technologist Cargill

While consumers want more fiber in their diets, they don't want it to change the taste or texture of the foods they love. Enter Cargill's ActiStar™ Resistant Tapioca, a modified food starch that boosts fiber and reduces calories in products such as cereals, breads, tortillas, pizza dough, cookies, crackers, pancakes, cakes and muffins.

ActiStar can substitute for up to 10% of total flour at a 1:1 ratio for a product to be labeled a "good source of dietary fiber" (2.5 g fiber per serving). It can achieve an "excellent source of dietary fiber" claim (5 g fiber per serving) by substituting it for up to 20% of the flour in a formulation.  Additional water may be needed if used at more than 10% of the flour.

Because tapioca starch contains more total dietary fiber than most resistant starches, you don't need to use as much. ActiStar contributes 85% fiber as you add it to a formula, while flour contributes just 2%. And, at .08 calories per gram*, ActiStar also has significantly fewer calories than flour, which has 4 calories per gram.

Fiber is highly sought-after on labels. In addition to imparting weight-management and colon health benefits, research has shown that fiber may help reduce the risk of certain chronic diseases, including heart disease. Because ActiStar is not absorbed in the small intestine, it also provokes a low glycemic response.

Larry Soter Technical Services Specialist Cargill

Ancient grains are a truly modern trend, showing up in everything from breads and rolls to crackers and chips. Grains traditionally unknown to most, such as spelt and amaranth, have become popular ancient grains for their health-boosting attributes and unique tastes and textures.

Unlike corn, rice and modern varieties of wheat, which have been selectively bred over time so that they don't much resemble those of their ancestors, ancient grains have remained essentially unchanged for millennia. While grains are technically grasses, some so-called ancient "grains" are really seeds or herbs that would correctly be termed pseudograins.

In addition to spelt and amaranth, ancient grains include flax, millet, barley, buckwheat, rye, milo (grain sorghum), quinoa (pronounced keen-wa), teff and khorasan wheat.

As consumers look to include more whole grains in their diets, ancient grains are finding their way into baked goods. Not only are they high in protein, fiber, antioxidants, unique phytochemicals and omega-3 fatty acids, but they add interesting tastes and hearty textures that consumers crave. Some, notably amaranth, quinoa, buckwheat, millet and teff, also lack gluten—an appealing trait for people with gluten intolerance.

Jessica Wellnitz Bakery Applications Product Development Lead Cargill

The new standards for the U.S. Department of Agriculture’s (USDA) National School Lunch Program and School Breakfast Program will bring changes to the meals served in lunchrooms across America.

As school communities prepare to implement the new standards, Cargill’s Bakery Applications Product Development Leader Jessica Wellnitz recently sat down with Cynthia Harriman, Director of Food and Nutrition Strategies at Oldways/The Whole Grains Council, to discuss how the food industry can best address the challenges associated with meeting the new whole grain requirements within the regulations.

Jessica: The new rule requires that all grain foods in schools must be "whole grain rich" by the start of the 2014-2015 school year, and at least half should be whole grain until then. What do you think is the best approach for industry – millers, suppliers and manufacturers – to help schools meet these requirements?

Cynthia:  Clarity is key. All four parties – millers, suppliers, manufacturers, and schools – need to fully understand what qualifies as a "whole grain rich" product, and communicate clearly with each other. All too often, there’s a high level of misunderstanding. A school district nutrition supervisor in Minnesota contacted us a few months ago, for instance, because someone had told her their rolls were "whole wheat but not whole grain." I assured her that whole wheat is a kind of whole grain. When we get emails like this, we see what a lack of basic understanding there is out there at all levels. We want schools and companies to realize that the Whole Grains Council is here to help through this transition. Visit our website at www.WholeGrainsCouncil.org, or email me at cynthia@oldwayspt.org and we’ll answer your questions.

Jody Mattsen Senior Food Technologist Cargill's Bakery Applications Team

When looking for a whole grain ingredient to add to a variety of your applications, corn should be on your list.  MaizeWise® whole grain corn ingredient offers whole-grain nutrition in a variety of granulation and flavor profiles for a taste and texture tailor-made to your product. Our corn flours are versatile and can be used on their own for extruded applications such as cereals, cheese puffs, cookies and crackers, or blended with a gluten-containing flour such as WheatSelect® whole grain wheat flour  for yeast leavened applications such as sandwich bread.

A common concern when using whole grain products is shelf life.  Through a proprietary process, we are able to enhance the storage stability of products our ingredient goes into.  Further, through our corn origination program we have a dependable supply of corn that allows us to produce a consistent product.  As such, MaizeWise whole grain corn products can be a direct replacement for existing ingredients, allowing manufacturers to easily reformulate into a whole grain solution. 

Cargill is hosting a free Webinar on February 29 with Food Processing's very own Erin Erickson as moderator.

The webinar will provide an overview of the discussion of the rapidly changing environment surrounding sodium levels in foods. Our experts will discuss the status and implications of sodium reduction issues including dietary guidelines, menu and labeling legislation and other initiatives. Our panel will also identify technical solutions for salt and sodium optimization.

Date: Wed., Feb. 29, 2012
Time: 2:00 - 3:00 p.m. Eastern Time
Cost: Complimentary

Jim Marrs Technical Service Representative, Horizon Milling

With more than 65% of Americans trying to fit more whole grains into their diets, the market is ripe for whole wheat baked products. Yet increasing whole grain content can present formulation challenges that drive up costs.

Cargill's WheatSelect® white spring whole wheat flour can help food manufacturers avoid some of the added expenses often tied to increasing whole grains while producing products that appeal to the growing whole grain segment. WheatSelect flour has optimal granulation size, mixing resiliency and ability to absorb water can reduce bowl costs and save time and labor.

WheatSelect requires roughly 25% less vital wheat gluten than other white whole wheat flours to produce the same volume; at approximately 90 cents a pound for vital wheat gluten, that's a significant savings. WheatSelect also requires few formulation or processing changes and no other added dough conditioners to achieve the same volume and tolerance as other white whole wheat flours. Also, WheatSelect performs consistently because it doesn't require large adjustments in mixing from batch to batch. 

Wade Schmelzer Principal Food Scientist Cargill Health & Nutrition

Truvia® stevia leaf extract, Cargill's natural zero-calorie sweetener, is a revolutionary way to achieve sweetness in beverages without all the calories. Now, a new product grade, Truvia stevia RA80, is creating opportunities for manufacturers to save on ingredient costs while formulating great tasting reduced calorie beverages.

Truvia stevia RA80 contains 80% rebaudioside A (the best-tasting part of the stevia plant's leaves).  It has performed extremely well for formulators looking to reduce sugar in beverage applications such as juice drinks, sweetened teas, carbonated beverages, dairy-based beverages and alcoholic drinks.  Up to 30% sugar reduction can be achieved, depending on the beverage, while maintaining great taste and flavor relative to traditional full-sugar beverages.

We’re all aware that there is increasing consumer demand to reduce sugar and calories in foods and beverages, but as formulators, we also have to consider the rising market prices for traditional, nutritive sweeteners, high-intensity sweeteners and other ingredients while working to create reduced sugar products.  Sugar reduction using Truvia stevia RA80 provides a unique opportunity for manufacturers to naturally reduce sugar in products while potentially offering ingredient cost savings up to 20%.*

Wen-Juin Shieh Technical Leader Cargill Texturizing Solutions

If you use gum Arabic in your products, you know that prices reached record highs in 2011 and are nearly 40% higher than they were a year ago. The continuous appreciation of the US Dollar against the Sterling, Euro and other currencies is still causing increases in gum Arabic prices. And the continuing instability in top grower Sudan, coupled with natural variations in quality, is expected to further limit the gum supply for the 2012 season.

Gum Arabic, the hardened sap of the acacia tree, helps citrus flavors and other oil-based flavors remain evenly suspended in beverages such as sports drinks, carbonated soft drinks and juice drinks. In addition to being an effective emulsifier in beverages, it also is an excellent carrier for the spray-dried flavors used in instant beverage formulations and savory snacks.

However, with gum Arabic in short supply, food and beverage manufacturers have turned to Cargill for more reliable and lower-cost functional solutions such as EmulTru® starch.  Our customers include both global and regional beverage manufacturers and flavor emulsion manufacturers, which produce concentrated flavor emulsions for dilution at bottling companies.