"The great thing about Sustagrain is that it can be added to foods in relatively small amounts to increase the nutritional profile of the product while still making it palatable to the consumer," said Mike Veal, vice president of marketing, ConAgra Mills. "Sustagrain is a 'go to' ingredient for boosting the health benefits of foods. It can be used in a wide range of applications, from breads to side dishes, increasing the nutritional value of the product."
Previously, Sustagrain was only available to commercial food manufacturers and foodservice operators, but now through a new licensing agreement, Sustagrain is available on the King Arthur Flour website -- http://www.kingarthurflour.com -- and in King Arthur Flour's mail order catalog, The Baker's Catalogue, which is distributed to more than six million households each year. King Arthur Flour has three forms of Sustagrain available in two-pound bags: flour, flakes (similar to rolled oats) and steel-cut.
With the different forms of Sustagrain available from ConAgra Mills and King Arthur Flour, consumers can boost the fiber and other whole grain nutrients in everything from bars, muffins and breads, to breakfast cereals, baked goods, energy bars, soups, pastas, tortillas, rice side dishes, meat preparations and beverages.
Sustagrain is part of a long line of innovative, breakthrough
ingredients from ConAgra Mills. At the 2004 IBIE Show, ConAgra Mills
unveiled Ultragrain, a first-of-its-kind whole grain flour that combined
the nutritional benefits of whole grains with the taste, texture and
finished baked qualities of refined flour. For the first time, consumers
could enjoy a sweeter, milder taste-previously available only with refined
flour products-in whole wheat products. Ultragrain retains the fiber,
phytonutrients and othe
|SOURCE ConAgra Mills|
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