ConAgra Mills Appoints National Starch to Take Sustagrain Ingredient to Europe
Sustagrain is a natural, low GI ingredient solution that enhances the overall nutritional composition and flavour, texture and appearance of a variety of applications.
23 Nov 2009 --- At this year’s Food Ingredients Europe, National Starch Food Innovation launched Sustagrain, the highest fibre wholegrain ingredient on the market. ConAgra Mills has granted National Starch Food Innovation exclusive rights to sell its Sustagrain flour and flakes to the European, Middle Eastern and African food and beverage markets. This partnership responds to increased global demand for the next generation of natural, fibre-rich foods.
“We’re thrilled to be able to partner with a company with the skill and stature of ConAgra Mills,” says Jorgen Kokke, Vice President & General Manager EMEA, National Starch Food Innovation. “The synergies between the two companies will ensure the success of this exciting open innovation project. Like ourselves, ConAgra Mills is committed to providing innovative ingredients to global markets. ConAgra Mills’ world-class reputation and proven history mean our customers will benefit from its reliability, consistency and supply chain support. We look forward to working together to use our respective strengths to work jointly with customers bringing new natural products and innovations to market.”
Mike Veal, vice president of marketing, ConAgra Mills adds: “National Starch Food Innovation’s health and wellness platform combined with its strong global presence make it an ideal partner for us. Its sales and distribution network in Europe, the Middle East and Africa is an exceptional vehicle for the introduction and growth of Sustagrain flour and flakes. Sustagrain is a nutrient-dense, whole food ingredient that provides an unmatched level of fibre, plus antioxidants and B vitamins. National Starch Food Innovation’s nutrition experts understand the market potential of Sustagrain and they are perfectly placed to introduce it to important new geographies.”
“As a natural, sustainable, high fibre wholegrain, Sustagrain complements our established range of high performance nutritional ingredients, which includes Hi-maize resistant starch,” comments Pauline Taggart, National Starch Food Innovation’s Business Manager for Nutrition. “By extending our portfolio with a wholegrain offering, we hope to become the first choice for European manufacturers seeking ways to produce innovative, nutritious foods that meet changing consumer demands. Our ingredients bring naturally appealing, high fibre wholegrain goodness to everyday foods, easily.”
National Starch Food Innovation launchede two Sustagrain products at FiE 09. Sustagrain Flakes are high fibre whole barley flakes designed for optimal thickness and granulation profile. They are ideal for use in nutrition/energy bars, hot and cold cereals and baked goods. Sustagrain Flour is a high fibre wholegrain barley flour that is milled to a micro-fine particle size. It can be used in cold cereals, baked goods, snacks, pasta and beverages.
Sustagrain is a natural, low GI ingredient solution that enhances the overall nutritional composition and flavour, texture and appearance of a variety of applications. Although all grains contain fibre, many grain-based products do not have enough to be labelled a “source of fibre” or “high in fibre.” Sustagrain is a proprietary identity-preserved barley variety with more than 30 per cent total dietary fibre (TDF), which is three times the TDF and soluble fibre of whole oats, and up to eight times more fibre than other wholegrains. Sustagrain therefore offers the highest fibre content of any commercially available wholegrain. A full 40 per cent of this fibre is present as beta-glucan, which makes Sustagrain a powerful ingredient for helping to maintain heart health.
