What is sustagrain?

Sustagrain is a patented form of barley developed for Conagra at the University of Montana. This is called functional food , which is defined as a tested food and has proven to consumers benefits for health. In addition to being "functional food", foods such as sustagrain for consumers are still tasty, making them attractive products for health conscious. It consists of approximately 30% of diet fibers. There is also a high content of beta-glucan that reduces the amount of sugars in the body. When people eat high glucose content, they can be exposed to a rapid increase in body sugars that can be dangerous for people with diabetes. Finding carbohydrates such as sustagrain, which have a high content of beta-glucan, unlike traditional wheat, which is relatively low in beta-glucan, can help diabetically regulate their intake of diet sugars.

Conagragranges on the education of those who work with diabetics such as dietologists, about the benefits of sustagrain, becauseE appeals to the floor and is a healthy alternative to more traditional flour. It is also attractive to those who suffer from celiac disease, which is a condition that causes people to accept wheat gluten. Sustagrain can be a good replacement for those with celiac disease due to its relatively low gluten content.

Sustagrain is currently unavailable to consumers, but is offered to companies as a refrigeration replacement. Conagra executives do not give information about companies currently using sustagrain. Nevertheless, they are enthusiastic about the development of this product as a replacement that can increase the health value of food. It can be used for almost anything, from smoothies or rice sawmill, to increase the nutritional value of the food product.

Some who know about health are worried about food that is created as a result of laboratory science. These people point to other grains such as AmaraNT and Quinoa, as for better wheat substitutes than sustagrain. However, Sustagrain applications are much greater than Amaranth or Quinoa, so use in products is more diverse than these traditional grains. Initial studies on the product do not indicate that the ingestion of sustagrain is in any way dangerous and instead points out that it is of great value as a substitution food.

Conagra was a great success with a similar product, ultrangrain, which is a wholemeal flour with a taste and ease of white flour. Sustagrain's success will depend on consumer satisfaction with its substitution in different products.