# Presentation: 712200

## Value Added Oat Products

- William A. Bonner
- ConAgra Mills
- July 23, 2006

## Outline

- Whole Grain Trends
- Consumer Trends
- Conventional Value Add
- Component Values

## Whole Grain Trends

- Never strayed from whole grain
- Practical reasons – oil separation

## Whole Grain Trends

- Wheat – biggest usage in baking 	Varieties specific to end                 	product
- 	Integrity in finished product
- 	Actual amount labeling
- 	Milk fat example

## Whole Grain Trends

- Rice – crisped rice to Brown Rice
- Corn – corn germ shelf life implications
- Barley

## Consumer Data – Hot Cereal

- Year end 2003 – 352,974,560 #
- Year end 2004 – 353,750,016
- Year end 2005 – 369,195,456
- 12 Mo 6/18/06 – 370,942,848

## Consumer Data – Hot Cereal

- 		% Change year ago
- Year end 2003 – (3.1)
- Year end 2004 –  0.2
- Year end 2005 –  4.4
- 12 Mo 6/18/06 –  1.0

## Consumer Data – RTE Cereal

- Year end 2003 – 2,223168,000 #
- Year end 2004 – 2,169,517,056
- Year end 2005 – 2,143,369,472
- 12 Mo 6/18/06 – 2,131,229,568

## Consumer Data – RTE Cereal

- 		% Change year ago
- Year end 2003 – (3.3)
- Year end 2004 – (2.4)
- Year end 2005 – (1.2)
- 12 Mo 6/18/06 – (1.0)

## Consumer Data – Granola Bars

- Year end 2003 – 122,563,944 #
- Year end 2004 – 128,589,464
- Year end 2005 – 140,274,288
- 12 Mo 6/18/06 – 142,443,888

## Consumer Data – Granola Bars

- 		% Change year ago
- Year end 2003 –  7.5
- Year end 2004 –  4.9
- Year end 2005 –  9.1
- 12 Mo 6/18/06 –  7.1

## Consumer Trends

**Consumer Trends**

- INDUSTRY ENVIRONMENT
- CONVENTIONAL OAT MILLING

**Increasingly diverse consumer population creates new eating habits**
**Chewy granola bars and cereal bars in general strong expansion **
**Hot cereal consumption renewed.  Indicated growth in Hispanic market**
**Continuing health trends and positive findings for whole grains **
**Glycemic index and diabetes **
**Obesity**

## Test foods are compared against glucose solution or white bread on an equal available carbohydrate basis

GI <55 is Low GI(compared to glucose solution=100)

Applicable for carbohydrate-based foodsCrisped rice cereal, GI = 82
	White bread, GI = 70
	Oatmeal, GI = 58Pasta = 55

**GI <55 is Low GI****(compared to glucose solution=100)**
**Applicable for carbohydrate-based foods**Crisped rice cereal, GI = 82
- 	White bread, GI = 70
- 	Oatmeal, GI = 58Pasta = 55
**       **

- Hours

- Blood Sugar Level

*      **Glycemic Index** *

_**Glycemic Indexing is a ranking of foods **_
_**based on the effect on blood sugar levels**_

## Conventional Value Add

- WOG/SCOG Gruel
- Flakes
- Flavored instant oatmeal
- Precooked – heat & serve
- Drinks
- Smoothie/Vegetable based
- Nutraceutical

## Conventional RTE Value Add

- Whole Grain Product
- Functionality

## Conventional Flake Value Add

- Coated Oats/Grains
- Whole grain appearance
- Bland toasted background note
- Designed textures

## Component Value Add

- Oat Fiber
- Pure clean insoluble fiber
- No heart health claim
- 80 – 90 % TDF
- Relatively bland
- Moisture control
- Best in conventional baked goods
- Oat Cellulose

## Component Value Add

- Oat Protein –
- Hydrolyzed – greater solubility than native
- Hair and skin applications
- Replace animal derived proteins
- Fat binding

## Component Value Add

- Oat Oil –
- Dermatological applications – Linoleic
- Emulsification
- Antioxidant
- Polar, bipolar and non polar lipids

## Component Value Add

- Oat Starch
- Oat Bran
- Phytochemical Separations
- Colloidal Oatmeal

## Value Added Oat Products

- William A. Bonner
- ConAgra Mills
- July 23, 2006