Whole grain consumer by BARILLA G. e R. Fratelli S.p.A.

WHOLE GRAIN FOODS Health, wellbeing and goodness

Mediterranean Diet Pyramid A contemporary approach to delicious, healthy eating

(Barilla adaptation from Oldways Preservation and Exchange Trust)

FOOD AND NUTRITION: A STORY OF COMMITMENT AND PASSION

For over 130 years, Barilla has been the Italian family company that has seen food as a communal event, ﬁlled with ﬂavour and love, helping people live better. Barilla is the company that helps to safeguard and improve people’s wellbeing and health: • by transforming high quality nutritions ingredients into tasty, healthy foods that satisfy the daily nutritional needs of the whole family; • by developing its own products that respect the Mediterranean Nutritional Model and the environment. We genuinely believe that this twofold goal of protecting people’s health and the environment is achievable: the Mediterranean Nutritional Model is the fundamental benchmark for promoting the right, healthy eating habits, and the foods that are the basis for this Model are also the ones that have the least impact on the environment.

Barilla’s commitment is expressed in the way it shares the culture of the Mediterranean Nutritional Model, as a positive, contemporary model for choosing to eat foods that are good for us and the world in which we live.

A GREAT RESOURCE FOR HEALTH AND DELICIOUS MEALS Whole grain means “better for you”. Because whole grain foods are an incredible source of energy and nutrients.

For centuries, whole grain cereals have played an important role in the human diet, representing an incredible source of energy. However, since the end of the Second World War, foods made from whole grain cereals have been seen as a “poor man’s food”, the antithesis of reﬁned products. White bread was actually the symbol of a move away from the poverty and hunger caused by the war. Interestingly, the removal of the germ

was also essential to preserve the product (which otherwise would go rancid). Today, advances in food technology have enabled that these parts of the whole grains, rich in nutritional components, can be used in products, without affecting the ﬂavour and preservation of the foods.

THE WHOLE GRAIN

Endosperm (source of carbohydrates and protein)

Whole grain cereals contain a wealth of healthy elements, including carbohydrates, protein, ﬁbre and micronutrients. 2 Foods containing whole grain cereals deliver a wide range of ﬂavours and a broad selection of products for any occasion and tastes.

Bran (ﬁbre, B vitamins, minerals and phytonutrients)

Worldwide, the most important cereals are wheat, rice, corn, barley, rye and oats. GRAIN IS A TREASURE TROVE OF TASTE AND HEALTH Why is it good to eat whole grain foods? Whole grain foods contain many nutrients and components that contribute to our health. For example, a slice of whole grain bread contains more than twice as much ﬁbre and other nutrients than white bread, and it’s more ﬁlling.1 The grain of all cereals is divided into three parts: the inner endosperm (the largest part); the bran, that forms a protective layer around the germ; the germ.

Germ (essential fatty acids, vitamin E and B vitamins, traces of minerals)

WHOLE GRAIN, SYNONYMOUS WITH PROTECTION

Foods made from whole grain cereals contain many nutritional elements, such as fibre, vitamins, minerals and antioxidants that improve metabolism and contribute to the health of our heart and our whole body. The United States Dietary Guidelines for Americans 4 and Italy’s national research institute for food and nutrition (INRAN)3 agree that the health benefits of foods made from whole grain cereals lead to a reduced risk of heart disease (and conditions affecting the heart and arteries), diabetes, oxidative stress and inflammation. Regular consumption of whole grain cereals also clearly reduces the probability of becoming overweight. All of these benefits are not only associated with fibre, but also the other valuable components contained in the different parts of the whole grain.1 So much so that during the 2011 American Society of Nutrition conference, experts confirmed that foods made from whole grain cereals are an integral part of a healthy diet and lifestyle. All you need is three servings a day of foods made from whole grain cereals (for example, whole grain ce-

real for breakfast, two slices of whole grain bread and a plate of whole grain pasta for lunch or dinner) to: help protect your heart, with up to a 30% reduction in cardiovascular problems such as a heart attack; 5 reduce the risk of diabetes by 20-30%; 5,6 reduce the likelihood of developing certain kinds of tumours (particularly intestinal tumours);7 reduce the risks of other intestinal conditions (constipation, inﬂammation). 7 PRESERVING PRECIOUS RESOURCES The traditional milling process removes the bran and the germ and only keeps the endosperm, losing 20% of the grain and a proportionally much higher quantity of nutrients. For example, the aleurone layer, inside the covering of the grain (which is also eliminated in the traditional milling process) is incredibly valuable, as it contains 4 times as many vitamins and 10 times more minerals than the whole of the grain. 8 By removing both the bran and the germ, and leaving only the endosperm, we lose: 7

What other countries recommend 1 IN THE USA From the 2010 Dietary Guidelines for Americans:

“All age groups should make at least half of their grains whole grain”.

IN EUROPE From the Guidelines for cardiovascular disease protection:

“The following foods should be encouraged: fruit and vegetables, whole grain bread and cereals, low-fat dairy products, ﬁsh, white meat”.

IN FRANCE From the National Nutrition and Health Program:

“It is best to eat whole grain foods that are high in ﬁbre. Bread should preferably be whole grain or semi-whole grain”.

80% of the ﬁbre; more than 70% of the B vitamins; 90% of vitamin E; 50% of other antioxidants (such as polyphenols) and minerals (such as zinc). 1 We also lose the variety and ﬂavours that the range of whole grain cereals offers. Eating whole grain foods isn’t just a necessity, it is also a pleasurable opportunity. “Many studies, several systematic reviews and analyses published since 2004 indicate regular intake of whole grains, which includes cereal

ﬁber, reduces the risk of developing cardiovascular disease, decreases the incidence of type 2 diabetes, assists in maintaining lower body weight, and maintains normal gastrointestinal function and health. Thus, the daily consumption of 3 servings of whole grains foods contributes to improved health. New creative cuisines delivered to our contemporary palates will enable us to enjoy the healthfulness of whole grains throughout the day” explains Roger Clemens, Adj Professor Pharmacology and Pharmaceutical Sciences, Associate Director Regulatory Science, at USC School of Pharmacy.

Recommended intake of whole grain foods1

From the “2010 Dietary Guidelines for Americans”:

“For everyone aged 9 and up, everyone should eat at least 3 servings of whole grain foods a day”.

From “Whole Grains Council”:

“One portion of whole grain foods contains at least 16 grams of whole grain cereals or ﬂour”.

THE BACKGROUND TO THE DISCOVERY OF WHOLE GRAIN BENEFITS

Barilla and cereals: 134 years of experience, dedicated to flavour and wellbeing.

BARILLA’S COMMITMENT TO INNOVATION The history of Barilla’s continuing commitment to technological advances is now ﬁrmly established in innovative processes for cereals, preserving nutrients and producing foods that are good for you and taste great.

WHEAT

Barilla Wheat Pearling (Patented)

Grinding (multi steps)

Barilla has adopted the milling process based on “pearling technology”, used for many cereals (rice, barley, oats), but until now not for wheat. Pearling is a more selective process than traditional milling. The outside of the grain is gently scraped then cleaned so the impurities that have built up through contact with the outside world are thus eliminated, but the rich nutrients of the whole grain are retained. The most nutritions parts of the bran, particularly the aleurone layer, are preserved and included in the ﬁnished food products, bringing all the natural goodness of whole grain to the table. 9

Barilla Whole Wheat semolina

THE BEAUTY OF BARILLA’S WHOLE GRAIN PRODUCTS From the ﬁeld to the plate: the durum wheat production chain The agricultural supply chain is the network that links all of the main activities involved in the creation, processing, distribution and marketing of a

food. The most important steps involve durum wheat and common wheat, strategic raw materials whose respective ﬂours (semolina and ﬂour) are the main ingredients of pasta and baked products. Barilla plays a very important role in these steps both on global and a European level for wheat processing. The production of high quality products means combining the latest technology with the best

raw materials. Research is one of the key activities involved in developing raw materials capable of meeting people’s expectations. Barilla assesses and manages every single stage of the processes that create the ingredients: from sowing and buying the grain to storing and processing it. This strategy is based on over a hundred years of business: the development of quality starts in the wheat ﬁeld and ﬁnishes on the plate.

The content of whole grain cereals and flour in Barilla products. Barilla has extensive experience in the preparation of foods using whole grain cereals. The ﬁrst baked products appeared in the mid-1970s. Since then, the range has gradually grown and, in the mid1980s, the ﬁrst generation of whole grain pasta

% whole grain cereals and ﬂour