Followed by the health claims of Cargill, for its barley-based products, World Grains Summit in San Francisco has reportedly given way to similar claims by ConAgra’s Elizabeth Arndt. ConAgra claims that the addition of barley and rye in a range of foodstuffs would increase the overall consumption of ‘whole grains’ of the American consumers.
The point made by the retail food Company is that usage of barley and rye would not only be functional to the food processors, in terms of adaptability and sensory properties of the grain, but also to the consumers in terms of potential health benefits.
Doubtless, of the fact that barley and rye are high-fiber whole grains and are capable of reducing estrogen levels and steadying the blood sugar levels, but their application in foodstuffs as a substitute of wheat would not mean much for the sole reason that barley and rye like their wheat cousin are high in gluten.
Nevertheless, Mintel’s Global New Product Database provides that 56 new barley products were launched in the Asian countries with two new barley-based soups in the US. The trends show that barley and rye as whole grain foods are catching-up and as pointed out by ConAgra, consumers are attracted more towards the commercialization of ‘whole grain’ option rather than packaging stunts decked-up with specific health benefits.
Consumers looking for new options in whole grain products, or contrarily, products that usually do not pack-up the whole grain punch would definitely try out of the box flavor of barley and rye.
Barley and rye might draw consumers in cereals, patties, tortillas, smoothies, cakes, cookies, breads, soups and beverages. Its innovative use in non-conventional foodstuffs would depend on the effect of barley and rye on the flavors of products like sauces, au gratin mix, as a binder in place of cornstarch and cornflour and much more.
