global trade exchange & midwest specialty grains conference emerging growth markets for specialty...
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Global Trade Exchange & Midwest Specialty Grains ConferenceEmerging Growth Markets for Specialty Grains and SoybeansBecky StarrWestern Region ManagerCell 916-995-7361www.harvest-innovations.com Harvest Innovations---Delivering Natures Ingredients for a Healthy Lifestyle!HARVEST INNOVATIONSSpecializes in Non-GMO, Organic, and Gluten FreeStart with only Non-GMO or Organic beans, legumes or grains
No chemical solvents, such as hexane, used at any stage of processing
Certified Gluten Free
Products with optimal nutrition, taste and functionality
Leading technical expertise
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2Non-GMO and Organic Only 7% of Acres3
USDA NASS 2013U.S. Acres in Organics4
USDA, National Agricultural Statistics Service, www.nass.usda.gov New Soy Protein Food Launches by RegionThe market for new soy protein-rich foods is very strong in the US and North American market, followed by the Asia-Pacific region where soy has long been recognized as a food staple
Source: Mintel GNPDProcess designed to extract oil for industrial uses prior to WWIIFood use of protein: 1958 - an after-thoughtOff flavor: a lingering problemProcess is under scrutiny Negative PerceptionLoss of protein functionality and nutritionSolvent Extraction
66Whats Up With Hexane?7Easily inhaled or absorbed through the skin, hexane has been recognized for more than 40 years to cause long-lasting and even permanent nerve damage in feet, legs, hands, and arms.
People living near workplaces where hexane is manufactured or used, or near hazardous waste sites containing hexane, can be exposed when the solvent is released into the surrounding air.
The FDA does not monitor hexane in foods, nor does it require companies to test for it.
Independent testing commissioned by the nonprofit Cornucopia Institute created a stir in 2010 when it found hexane residues in soy oil, as well as in soy grits and soy meal. Protein 50% - 75%Fat 5% 10%Crude Fiber 2% - 3%TDF 16%Total Isoflavones 2,400 mcg/gPDI 15 - 65
Typical Product Characteristics88Examples of Non-GMO and Organic Soy Consumer Products
MEAT ALTERNATIVESDAIRY ANALOGSSNACKS, CEREALS / BARS
CONDIMENTS
RAW MILLED OR PREGELATINIZED:
Non-GMO CornRice (Brown and White)GarbanzoLentil (Red and Green)Black BeanNavy BeanPinto BeanBuckwheatAmaranthMilletQuinoa (Red and White)Pea (Yellow and Green)Gluten Free Flours and Blends10
Gluten Free No Fad!>than 3 million Americans suffer from celiac; 95% undiagnosed.
7% - 8% of the U.S. population (20 million Americans) have some degree of sensitivity to gluten
G-free diets popular with people suffering from auto immune diseases, including autism, ADD, irritated bowel syndrome and MS
G-free growing among non-celiacs because they believe they feel better and perceive the practice is healthier
Source: USDPALC
Why Do Consumers Buy Gluten Free Foods?12Source: Based 2013 Mintel Survey published in Bakery and Snacks: 17-Feb-2014FoodCalories (kcal)Fat (g)Carbs (g)Fiber (g)Protein (g)Dry Pea Flour
3652652624Lentil Flour
3531653325Chickpea Flour3877581122Peanut Flour42822311634Potato Flour35708367Rice Flour36618026Corn Flour36147777AP Wheat Flour364176310WW Flour3392731214Macronutrient Contentof 100 gm Samples of Various Flours13Source: USDA National Nutrient Database for Standard ReferencePasta Nutritional Comparison Semolina Pasta aBrown Rice PastaRed Lentil Pasta Protein (%) 13725Carbohydrates (%) 757666Fiber (%) 3.2516Sodium (mg/100g)61510Glycemic Index b595029aData from USDA National Nutrient Data BasebData from Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab Care 2008; 31(12)Top 10 Reasons to Use PEAS, LENTILS, & CHICKPEAS in Product Innovation15
1. EXCELLENT SOURCES OF FIBER.2. GOOD SOURCES OF PROTEIN.3. PEAS AND LENTILS ARE FAT-FREE, CHICKPEAS ARE LOW FAT.4. PEAS AND LENTILS ARE SODIUM-FREE, CHICKPEAS ARE VERY LOW SODIUM.5. GOOD SOURCES OF IRON.6. EXCELLENT SOURCES OF FOLATE.7. LENTILS ARE A GOOD SOURCE OF POTASSIUM.8. LOW GLYCEMIC INDEX/LOAD INGREDIENTS.9. GLUTEN-FREE.10. RICH CULINARY HISTORY; FOUND IN SO MANY FLAVORFUL FOODS.
15Alternative Grain and Bean Consumer Products
Whats Next??
Lupins?Urad Dal?Cranberry Beans?
Teff?ContactsSales:[email protected] (President)[email protected] (West)Technical Information:[email protected]@[email protected] Service and Sales Account Mgr:[email protected]
1818Thank You for Your Attention19