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Ancient Barley Variety Offers Healthy Grain Choice To Bakery Industry

June 22, 2010: 03:20 AM EST
Barley has not fared well in the bakery industry in recent years, mainly because of its better tasting and higher yielding competitors, wheat and rye. But barley is a healthy grain, and the ancient variety of barley, such as the newly launched StoneAge brand from Kampffmeyer Food Innovation, is even healthier. Light in color and mild in taste, StoneAge barley is lower in fat than other grains, rich in cholesterol-lowering beta glucans, easy to process, and because of a high amylopectin content, promotes a longer shelf life for baked goods. A product manager at Kampffmeyer Food Innovation said, “The rediscovery of this ancient barley variety offers the bakery industry and small traditional trade bakeries the ability to produce healthy yet tasty baked goods with a high barley content.”
Nutrition Horizon, "Kampffmeyer Launches Barley from the Stone Age", Nutrition Horizon, June 22, 2010, © CNS Media BV
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