Abstract
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).
Original language | English |
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Publication status | Published - 2006 |
MoE publication type | Not Eligible |
Event | Turkish Cereal Congress - Gaziantep, Turkey Duration: 7 Sept 2006 → 8 Sept 2006 |
Conference
Conference | Turkish Cereal Congress |
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Country/Territory | Turkey |
City | Gaziantep |
Period | 7/09/06 → 8/09/06 |