Key Interview: Andean Grain Address Demand for South American Super Grains

20 Feb 2017 --- The use of ancient grains has sky rocketed over the last few years, and the trend looks set to continue well into 2017. Increasing consumer interest in previously exotic seeds like chia and quinoa has fueled the application of seeds and grains in general.

FoodIngredientsFirst caught up with the Director of Andean Grain Products Ltd, Thomas Spillane, who highlighted that the demand for chia seeds, quinoa and other ancient grains comes down to a few factors. He said: “Firstly, the never ending search and demand for new products and foods is fueling this trend, secondly, there are recent studies that show the impressive nutritional and health benefits of these food that were previously unknown. There are thirdly, growing nutritional trends that match well with these products such as a demand for omega-3, vegetable proteins and gluten-free foods, and last but not least globalization plays a significant role.”

Super grains are being incorporated across a wide range of product categories – from baked goods, to salads, to healthy drinks. Spillane says that sports nutrition sector is an important sector especially for both quinoa and chia seeds given their strengths as sources of plant protein that helps to build and maintain muscle.

“Interestingly, we are seeing quinoa flour being incorporated into a range of products such as breads and pastas with a particular focus on products targeted towards the “free-from” and “gluten-free” categories,” he notes.

What are the main challenges with keeping up with this demand? “Chia seeds are currently grown in a number of countries including Argentina, Bolivia, Paraguay, Mexico and Australia, with minor production in other places including Central America, Ecuador, and new on to the scene, Uganda. Chia seeds do require specific growing conditions and since they are almost always non-irrigated depend on favorable rains and climatic conditions to get a good yield,” explains Spillane. “In areas with a lot humidity the quality of the product can be impacted if it is not properly stored with problems in the growth in bacteria and other issues occurring which is risky since chia is generally consumed raw.”

The quinoa and canihua are natives of the highlands of Peru and Bolivia, growing at altitudes of up to 4,000m above sea level. With the demand for quinoa growing so strongly and only so much natural growing land available, there are now new areas such as the coastal plains of Peru opening up as production areas. We have seen some issues with product growing in these non-native areas having levels of pesticide residues above EU limits. From what we understand this situation is still being resolved with farmers in the more traditional quinoa farming areas working to assure the quality of what is being exported,” Spillane says.

“The growing demand for ancient grains has definitely put pressure on the supply side leading to supply issues as well as new areas opening up for production,” he says.

How has the shift towards ‘healthier’ oils increased demand for grains? Andean Grain Products is one of the few companies in Europe that holds Novel Food authorization to legally market and supply chia oil. “We are partnered with the Dutch company Bioriginal who are experts in Omega ingredients on the production of this oil which is cold pressed and produced under ISO 9001/ISO 22000 quality management and food safety management systems.”

Chia oil is extremely high in omega-3 fatty acids as it is comprised of approximately 64% omega-3 alpha linolenic acid (ALA). It is a great plant based alternative or complement to the animal based omega-3s that mostly come from fish or krill. Though it can be taken in supplement form in gel caps, chia oil has a very light and pleasant taste and is a great as a dressing or dip and can be incorporated into many other products to give an plant based omega-3 boost.

“The byproduct of the cold pressing production process of chia seeds for chia oil is our partially defatted chia flour which is approximately 30% plant protein. The chia flour has very interesting functional properties of its own given its impressive water absorption and holding capacity,” explains Spillane. “The partially defatted chia flour can act as a vegan stabilizer, gum replacement or thickening agent. We have customers that have incorporated it into bread that stays softer for longer than conventional bread and others that are using it in applications we would never have thought of such as in sausages and even ice cream. It is quite possible that things may switch in the future with partially defatted chia flour being the main product and chia oil the byproduct.”

He adds: “With regard to other healthier oils there is definitely a growing trend as consumers better understand the health risks associated with processed vegetable oils and learn about the benefits of the more niche oils that are moving into the mainstream.”

How do Andean Grain Products differentiate themselves in the market? “On the sourcing side our group produces our own chia seeds in Argentina and contracts additional production in the region,” Spillane states. “For the quinoa we work directly with the cooperatives that process and export the product. As such we have control and management of the supply chain and of the quality of the product we supply. On the flip side we are a European company with a deep understanding of the regulations and requirements of the European market – one of the strictest in the world with regard to limits on contaminants and pesticides. We thoroughly analyze each lot to make sure it conforms to regulations in terms of purity, microbiology, aflatoxins, heavy metals and pesticides,” he notes.

With offices both in the United Kingdom as well as in Argentina, Andean Grain Products works with and understands the entire supply chain from farm to consumer. “Though we supply the raw materials, we are an innovative company that is working to develop the derivatives of the products we work with including the oils, proteins and fibers as functional ingredients,” Spillane concludes.

by Elizabeth Kenward

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