Progressive Foods has developed a new product using the ancient grain – barley.

We have developed a barley product that is quick cooking - ready in 10 minutes.  This product offers all of the good things we expect from barley but in a fraction of the time.

Current Market Situation:

• Consumer's growing awareness of the diet health link
  
• Consumer's interest in taking more control of their health
  
• Increased nutrition knowledge of consumers
  
• An aging population, demanding improved quality of life
  
• Consumer expectation have moved from preventing deficiency diseases to longer term prevention of chronic diseases
  
• Advances in nutritional science and food technology
  
• Rising health care costs
  
• Changes in food labeling and claims legislation
  
• Consumer interest in natural versus synthetic health solutions
  
• Expending scientific and clinical research validating effectiveness and safety of functional foods
  
• Increased media coverage of functional foods
  
• Rising cost of food

Nutritional Profile Comparisons – per ½ cup (125 ml) cooked
Parameters	Quick Cooking Barley %	Rice %
Protein	14.0	3 – 6
Total Fibre	15.0	0 – 12
Beta Glucan	4.8	Nil
Soluble Fibre	7.2	Nil
Insoluble Fibre	8.9	Nil
Starch	64.8	74

Source: Averaged rice data from The Complete Whole grains Cookbook. Judith Finlayson (Robert Rose) 2008
Quick Cooking Barley data : Process Development for Quick Cooking Barley. Hong Qi et al. 2003

 

Nutritional Profile Comparisons – per ½ cup (125 ml) cooked
	Barley	Brown Rice	Oats
Calories	93	114	45
Protein	3.3g	2.6g	1.8g
Carbohydrates	19.3g	23.6g	7.9g
Fat (total)	0.6g	0.9g	0.8g
Saturated Fat	0.1g	0.2g	0.2g
Monosaturated Fat	0.1g	0.3g	0.2g
Polyunsaturated Fat	0.3g	0.3g	0.3g
Dietary Fibre	4.5g	1.5g	1.0g
Sodium	5mg	5mg	4mg
Cholesterol	0mg	0mg	0mg

Source: Averaged rice data from The Complete Whole grains Cookbook. Judith Finlayson (Robert Rose) 2008
Quick Cooking Barley data : Process Development for Quick Cooking Barley. Hong Qi et al. 2003

Our product’s glycemic index was tested and determined by the Risk Factor Modification Centre at St-Michael’s Hospital in Toronto. The glycemic index value obtained for the Quick Cooking Barley was 38.9. Foods may be classified as having either a low (< 55), moderate (55 to 69) or high (>70) glycemic index value. Therefore, the quick-cooking barley would be classified as a low glycemic index food.

Consumer Value Matrix for Quick Cooking Barley
Product Features	Value for Food Service Providers	Value for Consumer
Large health benefit	Opportunity to position as a premium functional food that provides health benefits Potential reduction in the use of prescription drugs Reduction in overall Heath Care costs Responds to a mandate to provide healthier meals Reduced cost for laxatives and administration of same	Maintain or improve health through consumption of normal food (no supplements) Potential reduction in medication uses Fewer digestive and bowel disorders Lower health care cost Better quality of life
Unique	Can use new product to differentiate in the market place Quick cooking feature replaces an old; slowcooking similar product New addition to product line Web site and printable recipes to support sales	New and interesting product texture and that will provide a change from other conventional starches Easy to learn how to use this product
Locally produced	A new product filling a new demand trend	A new product which has low environmental impact (very little freight and processing required)
Quick cooking	Efficient use of chef’s time Fills demand for quick cooking home prepared meals	Opens a whole new category of professionally prepared products Gives consumer a fast way to cook interesting and different dinners
High product quality	Professional developed product Sensory tested Nutritional profile provided Food scientist available for consultation	Nutritional information included. Details (including benefits) on web site
Very hydroscopic	Allows for the absorbtion of flavours Large range of recipe development for the innovative chef	Tasty foods
Very stable	Stores and transports easily Long shelf life	Stores easily
Flexible	Wide variety of uses, not just soups and stews	Different applications
Satiety	Appetite suppression	Reduce food cravings
Fail proof	Difficult to over cook	Easy to prepare