Transcript Slide 1
Rediscovering Ancient Grains Paul Anderson Champagne Foods Ltd Ancient Grains • Kamut® • Spelt • Emmer • Einkorn • Amaranth • Millet • Quinoa • Teff • Chia Kamut® ● Egyptian for “Soul of the Earth” ● Mysterious origins, thought to be cultivated over 6000 years ago ● Relative of durum wheat ● Untouched by modern breeding programs ● More protein than other wheat varieties (15 – 17%) ● Possible alternative for people with wheat allergies (not suitable for coeliacs) ● Sweeter flavour than traditional wheat varieties Spelt • A covered wheat • Ancient remains found in the Middle East and Europe • Also of the wheat family, but may be a suitable alternative for wheat allergy sufferers (not for coeliacs) • High protein (~17%) and high in fibre (~9%) • Easily adapted to bread recipes • Pleasant nutty flavour Emmer • A covered wheat • Known as Farro or Grano Farro in Europe • Standard daily ration of the Roman legions • Primary wheat in Europe, Asia and Africa for the first 5000 years of recorded agriculture • High in protein (17%) and easy to digest • Very tasty and makes excellent pasta Einkorn • A covered wheat • Cultivated over 10,000 years ago • Typically high in protein (17%) • Poor bread making qualities • Grows well in marginal conditions • Excellent for making cookies and cakes Amaranth ● “Never Fading Flower” ● Aztec origin, but used in Africa and parts of Asia because of the plant's hardy nature and nutritive value. ● 70-80% of the plant can be consumed ● Sweet, malty flavour. Great for puffing ● Well balanced amino acid complex, high in fibre, protein and vitamins. Quinoa (keen-wah) • Staple food of the Inca • Considered a super food • Good source of linoelic acid and essential fatty acids • Considered a “pseudocereal “ • Related to spinach, beets and Swiss chard • Bitter flavour when uncooked • Nutty flavour, fluffy texture when cooked Millet • One of the oldest foods • Highly Nutritious • Easy to Digest • Does not contain gluten • High in Fibre ( 5-6%) • High in Protein (15%) Teff (Eragrostis) • One of the smallest grains in the world • Mostly germ and bran (nutrient dense) • Almost gluten-free (not suitable for coeliacs) • Primary cereal crop in Ethiopia • Seeds discovered in Egyptian Pyramids • Can be made into flour • Ideal in soups and stews Chia • Called ‘running food’ by South American Indians • Very high in Protein (20%) • Very high in oil ( 30%) mostly Omega-3 fatty acids) • Very expensive (Harvested by hand) A Superfood! New Products 2006 – 2008 (Europe) • Approximately 200 products launched in the bakery sector • Spelt is the most common Ancient Grain • Health / nutrition significant aspects • Natural is a key descriptor • Organic = Significant added value! New Products 2006 - 2008 Cereal and Fruit Speculoos Biscuits 13/11/2008 France Spelt Crackers 04/11/2008 Switzerland Cookies with Cocoa Cream 04/11/2008 Italy Chocolate Chip Cookies 24/10/2008 Spain Caramelised Biscuits 24/10/2008 Spain New Products 2006 - 2008 Oat Cookies 21/10/2008 Austria Wholegrain Spelt Flour 14/10/2008 Austria Chocolate Tartlets 13/10/2008 Portugal Spelt and Rosemary Crackers 06/10/2008 Italy 6 Pitta Breads 02/10/2008 U.K Final Thoughts Why Ancient Grains? • Nutrition • Provenance • Texture • Taste Could Ancient be the New New? Thank you for your time Paul Anderson Champagne Foods Ltd