Adding BlackGrain from Yellow Fields™ to your recipe can elevate the nutritional value of the final product to source of fibre or high in fibre. This presents a significant advantage in creating more sustainable and healthy food choices to meet the growing demand on the market. 

Health-related food trends such as gluten-free, gut-friendly, FODMAP, and high-fibre diets define an important part of the present and future market in food production. Apetit’s Research and Development Manager Juha-Pekka Järvinen discusses what BlackGrain has to offer different food applications in terms of fibre. 

Elevate nutritional value with an ingredient that is naturally rich in fibre 

To earn the label “high in fibre” in the EU, a food product must contain 6g of dietary fibre per 100g of the product. The minimum fibre content for labelling a product a “source of fibre” is 3g/100g. 

– Our new rapeseed powder ingredient BlackGrain contains 38 grams of fibre per 100g of BlackGrain. The ingredient is not meant to be consumed on its own but rather used in select food applications such as granola bars, bread, extruded products, cereals, or meat analogues, Järvinen explains. 

Extensive research in Apetit’s test kitchen has shown that adding BlackGrain to a food product can elevate the nutritional value of the final product to source of fibre or high in fibre, depending on the chosen dosage. 

– Including a moderate amount of BlackGrain in the recipe resulted in the final product meeting the requirements for source of fibre in all the food application examples listed above. In some cases, the final product was fibre-rich enough to be labelled high in fibre. 

With BlackGrain, chocolate muffins can be a source of fibre and wheat bread high in fibre – and maintain great taste  

For example, ordinary wheat bread has a very low, almost non-existent fibre content. By adding 10% of BlackGrain to the dough, the requirements for the label “high in fibre” can be met with ease. 

– Chocolate muffins are another product that is not generally considered healthy or nutritious. We experimented with the recipe, added 15% of BlackGrain, and reached the requirement for source of fibre, Järvinen relates. 

In addition to nutritional value, food product development focuses on texture, appearance and above all, delicious taste. BlackGrain itself has a mild taste, making it easy to flavour according to the food product at hand. 

– I had a critical jury of eager young muffin tasters at home compare the new fibre-rich chocolate muffins to chocolate muffins baked with the regular recipe. We did a blind tasting, and the muffins with added BlackGrain were a clear winner also in terms of taste, Järvinen says with a smile. 

More sustainable and healthy food choices to meet a growing demand 

BlackGrain from Yellow Fields™ aims to make food production better and simpler and ultimately help to create more high-quality food choices to meet the growing demand for sustainable and healthy products. 

Järvinen would like to encourage consumers to cherish their enthusiasm for high-quality, fibre-rich foods and food innovators to take heed of this important health trend. 

– By working with rapeseed in this way, we are blazing a trail for many more to follow. We have successfully completed the novel food authorisation process and BlackGrain is approved to be placed on the EU market as of February 2021. Thanks to its sustainable origin and unique combination of protein, fibre, and healthy fats, this ingredient is a gamechanger in food production.  

Do you have an idea for the next plant-based food phenomenon? Get in touch!