rediscovering ancient grains paul anderson champagne foods ltd
TRANSCRIPT
RediscoveringAncient Grains
Paul AndersonChampagne 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 AndersonChampagne Foods Ltd