Milling & Baking News - October 9, 2018 - 34

Nutrition and Health

Newly discovered compounds
may explain whole grain benefits
KUOPIO, FINLAND - New research
from the University of Eastern Finland
reveals new findings on the cell level
effects of a whole grain-rich diet. Published in The American Journal of Clinical Nutrition, the study found that a
high intake of whole grains increased
the levels of betaine compounds in the
body, resulting in improved glucose
metabolism.
"We know that a high intake of
whole grains protects against type 2
diabetes and cardiovascular diseases,"
said Kati Hanhineva, Ph.D., principal
investigator of the study at the University of Eastern Finland and founder
and chairman of Afekta Technologies.
"Up until now, however, we haven't
understood the cellular mechanisms
through which a whole grain-rich diet
impacts our body."
Over the course of 12 weeks,

researchers investigated the effects of
a whole grain-rich diet on mice and
humans' metabolites using metabolomics analysis. Mice were fed rye and
wheat bran-rich foods or a high-fat
diet while humans with characteristics of the metabolic syndrome were
randomly assigned to either a whole
grain-enriched or control diet.
Scientists found that eating more
whole grains increased the levels of
betaine compounds in both subjects.
In particular, concentrations of pipecolic acid betaine and valine betaine
were increased.
"This is the first time many of these
betaine compounds were observed in
the human body," Dr. Hanhineva said.
Researchers also observed a correlation between improved glucose metabolism.
During their investigation, the

C.D.C. says Kellogg Honey Smacks
Salmonella outbreak is over
ATLANTA - The Centers for Disease
Control and Prevention on Sept. 26 concluded its investigation into an outbreak
of Salmonella Mbandaka associated with
Honey Smacks cereal manufactured by
Battle Creek, Mich.-based Kellogg Co.
The agency said a total of 135 people infected with the strain were reported from
36 states between March 3 and Aug. 29.

Thirty-four people were hospitalized, but
no deaths were reported.
"Epidemiologic and laboratory evidence indicated that Kellogg's Honey
Smacks cereal was the likely source of
this multistate outbreak," the C.D.C.
said. "In interviews, ill people answered
questions about the foods they ate and
other exposures in the week before they

group discovered 5-aminovaleric acid
betaine (5-AVAB), a betaine compound
that resides in metabolically active tissues such as the heart.
The researchers observed that
5-AVAB reduced cardiac muscle cells'
use of fatty acids as an energy source
by inhibiting the function of a certain
cell membrane protein, said Olli Kärkkäinen, Ph.D., a researcher at the University of Eastern Finland.
"This cell level effect is similar to
that of certain drugs used for cardiovascular diseases," Dr. Kärkkäinen
said. "However, it is important to keep
in mind that we haven't proceeded beyond cell level experiments yet. We
need further research in animals and
humans to verify that 5-AVAB really
can impact the function of our body."
Dr. Hanhineva said the researchers
will continue to examine the effects
these compounds have on the human
body and how intestinal microbes
may contribute to the compound's
formation. MBN

became ill. Sixty-three (75%) of 84 people
interviewed reported eating Kellogg's
Honey Smacks cereal. Ill people in this
outbreak reported this cereal more often
than any other cereals or food items."
Kellogg recalled the cereal on June 14,
but the Food and Drug Administration
in early September became aware the cereal still was being offered for sale. At the
time, the C.D.C. issued a statement telling
retailers not to sell any Kellogg's Honey
Smacks because it could be contaminated
with Salmonella and make people sick. MBN

Cereal Partners Worldwide launches Barilla debuts a line of
organic versions of popular cereals single-ingredient legume pastas
LAUSANNE, SWITZERLAND - Cereal Partners Worldwide
(C.P.W.), a collaborative company formed in 1990 by Nestle S.A.
and General Mills, Inc., has launched organic versions of its
Chocapic, Nesquik and Cheerios ready-to-eat cereals in France,
Spain and Portugal. The cereals will become available in other
markets in 2019.
In addition to being certified organic, the R.-T.-E. cereals contain whole grain as the No. 1 ingredient and are free from artificial colors and preservatives.
"At C.P.W. we believe breakfast is the foundation for a better
future," said David Clark, chief executive officer of C.P.W. "We
are committed to continuously innovating and adapting our
products to ensure every bowl of our breakfast cereal gives consumers the best possible start to their day. We know that consumers' preference for organic products has grown over the last
few years. Organic cereal options for the entire family remain
limited. We are excited that the launch of the Organic Nestle
Breakfast Cereal range addresses the need for tasty and fun options, providing parents with a high-quality, nutritious choice
that the family will love to eat." MBN
34 / October 9, 2018

Milling & Baking News

NORTHBROOK, ILL. - Barilla is launching a new line of oneingredient pastas made
with chickpeas or red
lentils instead of wheat.
Varieties include red lentil rotini, red lentil penne,
chickpea rotini and chickpea casarecce. The products are gluten-free and
BARILLA
provide a good source of
plant-based protein and an excellent source of fiber, according
to the company.
"At Barilla, we only have one way of doing business: 'Good
for you, good for the planet,'" said Jean-Pierre Comte, president
of Barilla Americas. "This means constantly innovating and improving our products to provide people with high-quality foods
that are healthy, sourced from responsible supply chains and
inspired by the Italian lifestyle and Mediterranean Diet."
The pastas are available at Amazon.com and select retailers
nationwide for a suggested retail price of $2.99. MBN
bakingbusiness.com / world-grain.com

http://www.Amazon.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 9, 2018

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