By Weegels, Peter

Client pushed Cereal Innovation: the place technological know-how Meets contains a choice of papers from oral and poster shows, in addition to all of the abstracts from the 1st Spring assembly prepared by way of Cereals&Europe, the ecu component to AACC foreign. those court cases speak about the key innovation demanding situations the cereal is dealing with to fulfill shoppers calls for and expectations.

Consumers wishes are maybe top summarized as meals which are secure, fit, and engaging. This publication is helping solution tricky questions relating to those crucial wishes. With recognize to security, the cereal can already boast of a great recognition and an extended culture of safeguarding cereals and their items. yet how can one outline fit ? How does one distinguish among truth and fiction? If the easiest how one can upload wellbeing and fitness merits to cereal items are to be made up our minds, the shopper s palate wishes first to be happy. What are the main reasonable how one can manufacture grain-based items for security, wellbeing and fitness, and palatability? This convention addressed those vital questions and this publication is the results of the study and insights of the various brightest minds in grain technology today.

Areas of concentration - client pushed Cereal Innovation convention Proceedings

Plenary Papers from Invited Lecturers:

buyer Attitudes in the direction of fit Cereal Products

customer, Cereals and overall healthiness: developments, Fads and Reality

overall healthiness merits of entire Grain Products

Science Track:

purchaser Insights and dietary features of cutting edge Cereal-based Products

dietary and Sensory Quality

Physiology

Cereals: resource of top quality Nutrients

legislation and sensible Nutrients

Methodology

Technology music:

greater methods for greater Nutrition

Bioactive Ingredients

Product Quality

Product Texture and Quality

Shelf Life

Toxicology

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Extra resources for Consumer Driven Cereal Innovation: Where Science Meets Industry

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P. LEMAN (1), H. GOESAERT (1), J. DELCOUR (1). U. LEUVEN, Leuven, Belgium. Bread recipes are commonly supplemented with amylases. Through their action, these enzymes provide reducing sugars which support yeast metabolism, improve crust color and reduce dough viscosity in the initial phases of baking, hence facilitating dough expansion. Some heat-stable amylases (including a Bacillus stearothermophilus maltogenic amylase, BStA) are also very effective in retarding bread staling, although their functionality is still poorly understood at present.

The new EU Regulation EC 1924/2006 on nutrition and health claims made on foods (Anonymous, 2007) is aiming at avoiding situations where nutrition or health claims mask poor overall nutritional quality of a food product. To this end nutrient profiles will be defined. These will take into account the content of different nutrients and substances with a nutritional or physiological effect, such as salt/sodium, sugars, saturated and trans fats, excessive intakes of which in the overall diet are not recommended, as well as poly- and mono-unsaturated fats, available carbohydrates other than sugars, vitamins, minerals, protein and fibre.

ARO (2), V. HIETANIEMI (2), P. LEHTINEN (1), K. POUTANEN (1). (1) VTT Technical Research Centre, Espoo, Finland; (2) MTT Agrifood Research Finland, Jokioinen, Finland. Oat is a superior source of soluble fibre plus phytochemicals, unsaturated fatty acids and high-quality protein. The consumers are aware of the health-promoting properties of oat and the physiological effects of oat β-glucans are evident and well-documented, Different type of commercial β-glucan fractions are available on global market.

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