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taste may not be such a barrier for wholegrain acceptance
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the taste of wholegrain breads, compared to bread made from refined grains, may not inhibit consumption amongst consumers as much as previously thought, suggests a new study. taste has been identified as a key restraining factor on consumer acceptance of wholegrain products, despite the health benefits associated with wholegrains over refined grains. indeed, dr. richard shepherd from the university of surrey told attendees of an aacc international conference in montpellier, france in may that consumers refuse to sacrifice taste over health. as survey carried out across the united kingdom, finland, italy and germany, found that consumers rated whole grain products above refined grain products, in terms of perceived healthiness. but no matter how much awareness there is about the healthiness of certain products, the majority of consumers would not purchase them if they do not bring the added value of good taste, he said. "in general, most people will not sacrifice taste and sensory enjoyment," said shepherd. the new study, published in the journal of food science , supports the view that taste plays a key role, but the barrier to acceptance may not be high as previously thought. "a segment of the consumer population liked refined breads better than whole wheat breads, indicating that sensory properties are a barrier to consumption of whole wheat bread," wrote the researchers, led by zata vickers from the university of minnesota. "a large proportion of participants, however, liked the commercially available samples of refined and whole wheat bread equally well, which may indicate that taste is not as great a barrier as has been previously assumed," they stated. the researchers recruited 89 people to take part in a taste test of nine different breads chosen to represent refined and whole wheat breads. the tasters were also rated according to their 6-n-propylthiouracil (prop) taster status (a bitter tasting compound), and completed a questionnaire about preferences and purchasing habits for bread. the researchers report that when the breads were made in the laboratory using equivalent ingredients and procedures, the taster preferred the refined bread to the whole wheat bread. when the bread was made with commercial samples of refined and whole wheat, the breads were equally well liked. when the volunteers were classified according to bread preference, those who stated a preference for refined bread liked the refined bread better in all taste comparisons, said the researchers. "sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread," concluded the researchers. whole grains have received considerable attention in the last year, especially in the us where the fda permits foods containing at least 51 per cent whole grains by weight and are low in total fat, saturated fat, and cholesterol to carry a health claim linking them to a reduced risk of heart disease and certain cancers. the term wholegrain is considered to be more consumer-friendly than the term fibre, which leads some manufacturers to favour it on product packaging since it is likely to strike more of a chord of recognition for its healthy benefits.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
21
August
2007
Category :
Grains,Cereals And Oil Seeds a
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for many consumers, though, eating gluten-free foods is a necessity, not a choice. they are gluten-intolerant due to a medical or health condition such as celiac disease, gluten/wheat intolerance or sensitivity, adhd, autism and other conditions. and while many people know they have these conditions, there are also those who are undiagnosed. both segments are benefiting from the improved awareness of gluten-intolerance and the growing number of products serving this sector.
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tate & lyle has announced the introduction of a new line of branded fibre ingredients called promitor, which can be used in a broad range of food products to help consumers meet fibre intake targets. in both europe and the us, surveys have shown that consumers struggle to meet daily recommended fibre intake though natural dietary sources alone. in the uk, recommended fibre consumption is 18g per day; in france 25 to 30g; and in germany 30g.
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ingredients specialist dsm is helping bakers target the lucrative health-conscious market with its newest enzyme product, designed to overcome the typical obstacles associated with producing high fibre breads. according to the company, bakezyme wholegain efficiently tackles the problems of reduced volume and unstable crumb structure - promising better taste, texture, feel and aesthetic value than generic wholegrain products.
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irish mineral specialist marigot's aquamin complex appears to have benefits beyond enhancing the mineral content of certain specialist bakery products: it has also been seen to improve the texture of gluten-free bread. the ingredient, rich in calcium and magnesium, is derived from red seaweed lithothamnion coralliodides , which is harvested under licence by marigot off the south west coast of ireland.
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