Cereals are the quintessential breakfast for many. As popular as breakfast cereals are, most of them are far from being healthy as they are packed with empty carbohydrates and sugar. BlackGrain from Yellow FieldsTM offers cereal manufacturers a simple solution to meet the expectations of health-conscious consumers: adding the plant-based and highly nutritious rapeseed powder ingredient BlackGrain to the cereal recipe.
Breakfast is the first and most important meal of the day and it should refuel the body and provide long-lasting energy. Cereals that are high in carbohydrates with little nutritional value do the opposite. According to several studies, large amounts of carbohydrates cause blood sugar levels to rise rapidly, which can be detrimental to health and cause tiredness.
According to Juha-Pekka Järvinen, Research and Development Manager at Apetit, adding BlackGrain to the cereal recipe can result in a healthier breakfast cereal that provides protein, healthy fat, and fibre in a perfect ratio to stabilise blood sugar and keep hunger away longer.
BlackGrain enhances the nutritional value of cereals with a perfect combination of protein, fat and fibre
BlackGrain is made from Nordic rapeseed, a raw material that is high in protein, fibre, and high-quality fatty acids. It can be used in all kinds of cereals, even with kids’ chocolate cereals, to increase the nutritional value. BlackGrain is an easy way to create cereals that stabilise blood sugar and keep hunger away longer
Discover how BlackGrain elevates the nutritional value of the final product.
When something is added to the recipe, something must be left out. In this case adding BlackGrain would result in decreasing the amount of the main ingredient: rice, wheat, or oat, all of which are purely carbohydrates and starch.
The plant-based powder can be easily added to the flour mix before the cereal is extruded. Adding BlackGrain only has benefits: it elevates the nutritional value of the cereal without sacrificing the quality or taste, for example.
“In our test runs, adding 15% of BlackGrain increased protein and fibre by 4% and fat by 2%. Next, we will test with 20% of BlackGrain, which is the maximum amount of the ingredient that can be added to the mix. The final product can then be labelled as source of fibre or high in fibre, depending on how much BlackGrain was added,” Järvinen explains.
The plant-based ingredient is gut-friendly and meets a broad range of dietary demands
The gut-friendly BlackGrain is suitable for people with limited diets. BlackGrain is gluten-free, GMO-free, soy-free, legume-free, and dairy-free.
”Our ingredient doesn’t contain oligosaccharides, which cause indigestion for some. Once it is combined with another gut-friendly ingredient, it can be safely consumed regardless of age or diet limitations.”
Read more about how BlackGrain suits a wide range of diets.
Test results – this is how BlackGrain works in cereals
- BlackGrain increases the protein, fibre, and fat content of the final product.
- Adding BlackGrain doesn’t affect the cereal structure.
- The coarse, relatively large particle size of BlackGrain enhances cereal extrusion.
- The dark colour of rapeseed suits darker coloured cereals especially well.
- The mild taste of rapeseed doesn’t affect the taste of the cereal product.