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