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Silvery Tweed Cereals

01289 307419

Blending, Milling, Seed Cleaning, Flaking, Coating

Ancient grains and cereals | Silvery Tweed Cereals

Latest news

5 Jul 2018
Borders-based cereal processing firm Silvery Tweed is raising a glass to its 175th birthday, marking the occasion by collaborating with a local brewery to create two limited-edition Silvery Tweed beers.
20 May 2018
Silvery Tweed’s certification under the BRC Global Standard for Food Safety has been upgraded to an AA rating – the highest score possible.
10 Jan 2018
Cereal processor Silvery Tweed Cereals is continuing to champion the UK’s grain growing capabilities with its newest supply partnership.

The rise of 'clean eating': in defence of grains

February 2017


The rise of ‘clean eating’ and the ‘wellness’ phenomenon over the last couple of years has been something of a double-edged sword for the grains and bakery ingredients industries.

With celebrity food writers promoting the health claims of certain foods whilst purveying horror stories about others, consumers are increasingly faced with a barrage of different information about what’s on their plates – is gluten the enemy this week, or is sugar the supervillain of the day?

However varied (and, mostly, scientifically unverified) many of these health claims may be, however, there is no doubt that they have helped to alter consumer behaviour: the UK free-from foods market, for example, is forecast by Mintel to grow to £673m in 2020, with eight percent of UK shoppers currently buying in this sector. Similarly, more food suppliers than ever now offer gluten-free or low-carb alternatives to traditional meals, such as cauliflower-crust pizzas and zucchini noodles.

It’s clear that consumers’ motivations for choosing alternative products are often based on their associated health claims: in a 2016 survey conducted by the Gluten Free Centre, 54% of ‘free-from’ respondents reported that they do not buy those foods specifically due to allergies or intolerances, but for vaguer ‘health benefits’. Commercial director of Genius Foods, Dave Shaw, reported in The Grocer that “many consumers have re-evaluated their bread consumption due to health concerns.”

Initially these new directions in consumer demand could sound like terrible news for the grain and bakery industries, with people straying into low-carb diet territory and buying fewer sliced loaves than ever. But, though some manufacturers have been slower on the uptake than others, the influence of the ‘wellness’ trend has had numerous positive influences on the bakery ingredients sector over the last few years.

These positive effects have manifested in various ways. From making alterations to existing recipes to improve their taste and nutritional profile (such as Marks & Spencer adding extra fibre to its bread range), to championing different grain varieties and developing new, healthier products to meet growing demand, this new consumer focus on wholesome, nutritious foods has helped consumers to look at grains and cereals with fresh eyes.

Here are just a few of the ‘healthy eating’ trends we’ve noticed having a positive knock-on effect for the bakery ingredients sector…

 

The continued rise of the whole grain

Whole grains have been lauded for their health benefits for some years now, but the evidence in their favour continues to stack up as research uncovers yet more advantages. In addition to reducing the risk of stroke and type 2 diabetes, recent research published in the Journal of Nutrition suggests that incorporating whole grains into the diet may help to reduce cardiovascular disease, support weight maintenance and regulate blood pressure. With the wellness trend’s focus on moving consumption away from processed grains and traditional flour, the benefits of whole grains have arguably never been so widely known.

 

High protein, high profit

The recent focus on high-protein products as part of the wellness trend has been excellent news for the bakery sector. With baked goods taking the prize for third most popular source of protein for Britons, British Baker reports that ‘many consumers view protein as the staple macronutrient for losing and managing weight’. Brands have begun to capitalise on this trend: Dr Zak’s High Protein Bread reportedly contains 300% more protein and 30% less carbohydrate than a standard wholemeal loaf, while last year Warburtons launched a new range of protein-rich breads, including wholemeal rolls, wraps and sandwich thins.

 

Ancient grains, modern style

Non-standard grain mixes have seen a surge in popularity: recent research from SPINS shows that sales of these products grew by 16.6% in 2015, and spelt saw an enormous 363% increase in global sales globally in 2014. Ancient grains and pseudo-grains, such as spelt, einkorn, emmer and amaranth, are increasingly in demand for their unique flavours, rich micronutrient profiles, and – often – their low gluten content. Spelt and multigrain mixes are increasingly common in artisan loaves and independent bakeries, but the giants are also aware of their appeal: only last year Kelloggs launched its ‘Ancient Legends’ cereal range, each based around a different ancient grain, and the ingredients in Kirkland’s ancient grain crackers include buckwheat, millet, quinoa, and amaranth.

 

Seeds of change

Full of protein, healthy fats and macronutrients, the growing appeal of seeds as both a bakery ingredient and a standalone snack is increasingly evident. Marks & Spencer recently reported phenomenal uptake of its healthy loaf range, in which seeds are a key ingredient: sales of its Super Seeded loaf are up 24% on last year, and the Champion Seeds & Grains loaf has surpassed 2015’s sales by an astonishing 125%.

 

Despite the current health trends in the bakery ingredients sector, however, it’s important to point out that the scientific research into the benefits of the ‘traditional’ bakery grains – wheat, barley, oats and so on – remains valid and verifiable. Barley is high in fibre and packed with vitamins and nutrients; rye products have been shown to aid weight maintenance and reduce the severity of gallstones; and a bowlful of any typical bran cereal provides more than half the recommended daily allowance of fibre for adults. They may not be hailed as the newest ‘superfoods’, but they’re certainly healthy staples of the British diet.

We can provide storage for up to 2500 pallets