There is rapidly expanding evidence from nutrition research about the protective effect of whole grain foods and cereal fibre against many chronic diseases. This evidence is reflected in dietary recommendations and also health claims, motivating to increase the intake of whole grain foods and foods rich in cereal fibre. However, the current processes have been optimised to deliver products made of refined grains. Taste is the most important factor affecting food choice. Thus new technological solutions must be developed in order to deliver healthy cereal foods matching the expectations of modern consumers. New tools are needed for design of sensory quality of foods containing more of the grain. The challenge in future food processing lies in the capability to retain and optimise the health value of the original raw material in such a form which fulfils consumer expectations in multiple ways. The 5-year integrated EU-project HEALTHGRAIN aims to exploit European grain, especially wheat and rye, for consumer health, and to develop new tailored cereal-derived ingredients and foods with improved health benefits. New knowledge will be produced regarding mechanisms behind improved insulin economy and satiety of diets rich in specific cereal foods. This will provide food quality criteria for development of grain processing. Consumer studies will reveal expectations to cereal-based products modified to contain more health-promoting properties. Bioprocessing and milling technologies will be developed to find new ways of delivering healthy and tasty grain foods. This study is financially supported by the European Commission in the Communities 6th Framework Programme, Project HEALTHGRAIN (FOOD-CT-2005-514008).
|Publication status||Published - 2006|
|MoE publication type||Not Eligible|
|Event||Turkish Cereal Congress - Gaziantep, Turkey|
Duration: 7 Sept 2006 → 8 Sept 2006
|Conference||Turkish Cereal Congress|
|Period||7/09/06 → 8/09/06|