LACC3: O projeto “Pão Saudável” da União Europeia. Por Jan Willem van der Kamp.

Dando continuidade à série de posts com alguns dos temas a serem abordados nas palestras da LACC3 (Latin American Cereal Conference), que vai acontecer em Curitiba, de 29/03 a 01/04 de 2015. E nāo esqueça: A cada semana iremos postar uma matéria com um novo tema que envolve a conferência. Não perca.

Jan Willem van der Kamp tem mais de 35 anos de experiência em cereais e alimentos pesquisa, biotecnologia, gestão de pesquisa e comunicação. Além de suas posições de P&D na Unilever e desde 1985 no TNO atuou na ICC como presidente e atualmente como Presidente da Academia ICC, e em AACC como Director Internacional. Ele participou de uma vasta gama de projectos da UE, e liderou a transferência de tecnologia e atividades de comunicação em HEALTHGRAIN.

Jan-Willem-Van-der-Kamp-TNO-project-leader-HealthBread_dnm_gallery

 

Conversamos com Jan Willem e conseguimos, na integra, entender um pouco da sua pesquisa e palestra:

The EU HealthBread project: a new basis for developing clean label bread products tasting like white bread with health benefits at least similar to wholegrain bread

Dietary guidelines worldwide recommend 25-40 g dietary fibre/day for adults. Whole grain (WG) and cereal fibre products– with their wide range of vitamins, minerals, anti-oxidants and other bioactive compounds as co-passengers – are increasingly mentioned as a preferred option. Results of observational studies indicate that a major shift from white to WG bread will contribute to lowering the incidence of heart diseases, diabetes type-2 and colon cancer. However, most consumers prefer the mild taste, soft crumb and crispy crusts of white bread over the taste of wholegrain (also called wholemeal) bread.
Based on studies in the EU HEALTHGRAIN project (2005-2010), the largest cereal-health project ever, the EU HealthBread project (2012-2014) – with its research institutes (TNO, VTT), flour millers, suppliers of ingredients and eight craft bakeries –developed a range of clean label bread products with a taste similar to white bread and health benefits at least matching those of WG bread.

The common basis of these products is

  • Wheat flour made with white flour plus a special, mild tasting wheat fraction high in fibre and micronutrients.
  • Long (> 12h) fermentation processes (’bioprocessing’) of the fraction, and often also of the dough, contributing to higher bioavailability of iron and zinc, better taste, and longer freshness.
  • Optimisation of dough and bread properties (e.g. bread volume similar to white bread) by using specific food grade enzymes.
  • Science and EU Regulation based nutrition and health information for consumers (no ‘fancy’ stories!).

In 2014 6 HealthBread bakeries developed their own HealthBread product(s) and launched these as premium products after positive evaluation in consumer tests.
HealthBread’s flour and ingredient suppliers started January 2015 with launching at national level in Austria, Germany and Italy specific HealthBread wheat fractions – fermented WG concentrate, and aleurone of soft and and durum wheat – in combination with technological and nutritional guidance for bakeries. Launches of HealthBread products in other countries, including France, the Netherlands, Turkey and USA, are planned later this year.

J.W. van der Kamp, TNO Food and Nutrition, the Netherlands.

 

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Ainda nāo se inscreveu na LACC3 2015? Entāo nāo perca tempo!

http://lacc3brazil.com/inscricoes/

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