Explore the art of making organic rolled oats at Busch Grains.

When you picture a traditional bowl of oatmeal, you’re probably picturing rolled, “old-fashioned” oats. Their recognizable shape and delicious toasted taste makes for a classic bowl that you can dress up–or dress down–however you like. Ever wondered how Busch Grains processes rolled oats, or how many different varieties there are? We’ll walk you through it.

After oats are dehulled (the process that separates the oat’s husk from its groat) they’re cleaned and kilned. Then, whole grain groats begin their own journey towards perfection. They’re steamed and then rolled through a flaker to impart their quintessential flat shape and wholesome flavor. The flaking process can produce a variety of oat products, from quick-cooking rolled oats to thick rolled oats, depending on how our highly-skilled operators set up the flaker.

A great source of soluble fiber due to the presence of beta glucans, all of our varieties of rolled oats are a heart-healthy choice when it comes to getting your whole grains.

Before flaking, our quick rolled oats are made cut from whole oat groats (aka steel cut oats). Those cut groats are then rolled slightly thinner than their regular rolled counterparts. These smaller, thinner flakes absorb water much faster and cook in as little as two minutes. If you’re looking for oatmeal that will be ready even faster, try our instant rolled oats, which are made from our smallest pieces of steel cut and rolled very thin. This results in the quickest cooking time in the rolled oat family (just add hot water or milk!). Seeking a denser bite? We also offer an industry-first quick-cooking steel cut that creates a texture-rich and nutrient-dense oat product that’s perfect for breads, energy bars, granola, and hot cereal.

A great source of soluble fiber due to the presence of beta glucans, all of our varieties of rolled oats are a heart-healthy choice when it comes to getting your whole grains. Not only are they delicious at breakfast time (or dinner–be honest, we’ve all been there), they’re also an incredibly versatile cooking and baking ingredient. Our baby rolled oats are the perfect nutritional addition to baked goods, and make a beautiful topping to sweet treats. They’re also ideal for instant oatmeal due to their high-absorption rate. Our signature oat crush, made from shredded oat flakes, adds texture and acts as a thickening agent in cooking or baking due to its flour-like consistency.

Regular rolled oats, the essential “old-fashioned” oats, are most widely known for making a delicious bowl of breakfast cereal. Old-fashioned oats cook faster than most steel-cut oats, making them an excellent option for quick-cooking oat products.

Their rich flavor and unique texture also makes them perfect for granola bars, cookies, muffins, flatbreads, cereals, and beverages. They also perform wonderfully in savory recipes, such as the base for a veggie burger patty. No matter how you’re using them, our rolled oats provide the flavor and nutrition you can expect from Busch Grains.

As always, Busch Grains prides itself on delivering consistent, quality oat products that meet customer specifications every time. Whether you’re getting quick cooking, regular, thick, or baby rolled oats, Busch Grains’ organic rolled oats are always flavorful, aromatic, and perfectly toasted.

To learn more about the art of milling, read more here.

Email us or give us a call to get in contact with an oat expert!

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…Busch Grains offers a wide selection of ingredients to produce customized blends, including oats, fiber, barley, red and white wheat, flax, triticale, rye, rice, pumpkin and sesame seeds, and white and yellow corn.

Convenient                                                                  

With blending facilities strategically located on-site at both our Eugene, Oregon and St. Ansgar, Iowa mills, Busch Grains offers a wide selection of ingredients to produce customized blends, including oats, fiber, barley, red and white wheat, flax, triticale, rye, rice, pumpkin and sesame seeds, and white and yellow corn. If you have an existing blend you’d like us to match, we’ll meet your specific function and label requirements. If you’re looking to create a new mix, we’re happy to work directly with you and your team to help formulate the right combination for your specific needs. We are well-versed in the procurement, production and blending of Certified Organic and gluten-free ingredients and we are directly involved in the supply chain in a way that guarantees that any imported commodities are audited by our in-house team, FSMA approved and supplied with the same food safety and security as products from our industry leading mills.

Cost-Effective

When you choose a value-added blend instead of formulating with individualized ingredients, you save on procurement, inventory, storage, transportation and packaging costs, significantly reducing the final cost of the product while also minimizing shipping issues.

For shipping, you have plenty of cost-saving options. After your blend is completed and ready to ship, your product can be delivered via bulk truck, placed into industrial totes, or into various bag sizes. Tap into our retail packaging services for even more cost savings.

Good Things For Good People

As the world’s largest organic oat processor, we take pride not only in supplying good things for good people but also by making that process as smooth as possible. With mills on both the West Coast and in the Midwest, your products can be manufactured closest to you.

If you’d like to find out more information on custom blends or you’d like to contact one of our experts, check out this page.

Email us or give us a call at 541.687.8000 to get in contact with an expert.

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From discovering food sensitivities and allergies to setting new personal nutrition goals, the American diet is constantly evolving. The need for healthy, allergen-free alternatives is growing with these changing food preferences and requirements. One area that we have seen a particularly significant need for alternative options is the dairy industry. For those with lactose intolerance or dairy allergies, it can be difficult to gain the proper nutrition typically found in dairy products, and it can be even more rare to enjoy food products akin to milk, yogurt, or frozen desserts when one is avoiding dairy. In addition, these products are often highly restricted within dieting programs focused on weight loss and controlling heart disease, as they are typically high in fat and cholesterol.

Once again, oats play the hero in providing a solution for this challenge. Oat products, functional flours and oat fiber possess a variety of characteristics that make them ideal in formulations for dairy-free alternatives. Busch Grains’ Oat Fiber, Oat Hydrocolloid, Micro-Ground Oat Bran, Colloidal Whole Oat Flour, Low Viscosity Whole Oat Flour, hydrolyzed oat flour and CereSweet® are instrumental in achieving the ideal texture, taste, and nutritional composition of dairy-free products.

As an added bonus, Busch Grains’ oats are free from other common allergens, including gluten, soy, and nuts! Soy and nuts, such as almonds and cashews, are commonly used to provide dairy-free alternative products, but these products are not marketable to the large portion of the population with nut allergies. Oats are naturally free from gluten and are available gluten-free.

Busch Grains’ functional oat flours are available in a variety of viscosities to achieve a range of textures…

Texture

One persisting obstacle is achieving the ideal texture in alternative food products. Fortunately, oats can deliver a versatile range of textures, functioning in a variety of ways in different forms. Busch Grains’ functional oat flours are available in a variety of viscosities to achieve a range of textures. Our Oat Hydrocolloid contains gelling and emulsifying properties, while our Colloidal Whole Oat Flour acts as a thickener in sauces, soups, and dry mix beverage products. Our low-viscosity flours perform well in creamer formulations to achieve the ideal mouthfeel and low sugar formulas—though this is determined in part by the processing system being utilized. Many of our functional oat flours can be used to develop a smoothie with the ideal texture, and we offer oat bran, including Micro-Ground Oat Bran in customizable particle sizes, which can be combined with other synergistic ingredients to obtain differing textures.

Taste

Due to its high fat content, it can be a significant challenge to obtain the rich mouthfeel typically associated with cow’s milk. Busch Grains’ functional oat flours have been formulated to achieve a range of mouthfeel and flavors, from neutral toasted oat to sweet (40-50% of table sugar). In particular, our CereSweet contributes malty, sweet notes to beverages with low solids (>2%). This makes oat flour an ideal replacement for ingredients high in sugar and fat—offering a desirable flavor while maintaining superior nutritive properties.

Nutrition

Oats are lower in fat than cow’s milk and are much higher in fiber, making them far easier to digest (a common obstacle for those with lactose sensitivities). Oat milk also contains more protein than other plant-based milks, such as almond or rice milk. Our oat flour products offer a functional, nutritional, GI-tract-friendly solution for dairy-free formulations. For example, our Functional Flours function as effective fat replacements and taste enhancements for beverages with varying solids (e.g. >5%), such as meal replacement beverages.

All of our products are non-GMO and available in both Organic and Conventional forms, as well as optionally Gluten-free…

At Busch Grains, all of our products are non-GMO and available in both Organic and Conventional forms, as well as optionally Gluten-free. With our single-source advantage, we are positioned to provide our partners with quality ingredients, tailored formulations, and personalized expertise in research and development of new products.

If you would like to request a sample or further discuss Busch Grains’ oat fiber or functional oat flour ingredients within your application, we look forward to learning more. We specialize in partnering with food and beverage developers to create unique, innovative ingredients that help you succeed.

Email us or give us a call at 541.687.8000 to get in contact with an expert.

The post The oat: A KEY INGREDIENT IN DAIRY-FREE ALTERNATIVE FOOD PRODUCTS appeared first on Busch Grains.

Triticale is a hybrid of wheat and rye first bred in the 1950s.

Triticale is a hybrid of wheat and rye first bred in the 1950s. Triticale retains the robust and disease-resistant qualities of rye while offering advantages for milling and baking also found in wheat.

Versatile Applications

Triticale, with its clean aroma and flavor, is a versatile grain viable for use in a wide variety of sweet and savory products. The mild flavor of this component, a subtle blend of nutty and earthy, can effectively enhance the textural and nutritive properties of products without detracting from the overall impact on the palate.

Triticale is also versatile in that it can be utilized in a variety of forms. As a flour, it creates a moist, chewy, dense texture for breads, cookies, muffins, and bars. When used in flake form, it functions similarly to rolled oats, particularly effective as hot cereal or in cookie or muffin recipes that typically require oats. Whole triticale berries—comprised of the grain’s most nutritive elements, germ, bran, and endosperm—offer a texture similar to that of sunflower seed kernels ideal for breads, granolas, salads, waffles, and more.

High Nutritional Value

Triticale is highly nutritious, rich in protein and dietary fiber as well as minerals and vitamins, such as calcium, phosphorus, magnesium, thiamin, and folate. It is also free of cholesterol and trans-fatty acids, making it ideal for health food applications. When ground into a meal, triticale can be used to add nutritional value to smoothies, batters, or doughs. Because triticale contains no animal byproducts, it can also be used in vegan food products.

Grain Millers’ Promise: Quality, Custom Products & Service

At Busch Grains, we provide whole and rolled triticale in Organic, Non-GMO, and Conventional forms. With our single-source advantage, we are positioned to provide our partners with quality ingredients, tailored formulations, and personalized expertise in research and development of new products.

If you would like to request a sample or further discuss Busch Grains’ triticale products and applications, we would love the opportunity to speak with you. We specialize in partnering with food and beverage developers to create unique, innovative ingredients that help you succeed.

Email us or give us a call at 541.687.8000 to get in contact with an expert.

The post Triticale: The Underestimated Versatile Grain appeared first on Busch Grains.

On The Surface

Oat fiber is the result of processing an oat’s hull—that is, the outermost, indigestible seed-covering in which the groat is enclosed. In contrast, oat bran is derived from the outermost, edible covering of the groat itself.

Oat Fiber

Light in color and mild in flavor, oat fiber is comprised of primarily insoluble fiber, making it an ideal calorie controller and supporter of gastro-intestinal health (particularly, bulking). Oat fiber can extend the shelf-life of food products due to its water absorption properties and has a variety of texturizing functions applicable to baked goods, meats, and beverages.

Oat fiber is versatile in that it can increase the crumbling texture of pastries while thickening batters and marinades. It can also be used to preserve the crispy or crunchy quality of foods while reducing friability and breakage – creating the perfect tortilla chips or crackers. Still another impressive attribute of this multi-talented ingredient is its ability to increase water absorption while also moderating the rate of water retention, regulating the moisture of the food item and, in some instances, functioning as an anti-caking agent.

Oat Bran

Oat bran, medium brown and rich in flavor, is comprised of mainly soluble fiber, making it an effective anticholesteremic. This oat product is also very useful for altering texture in a variety of ways. Available in different particle sizes, oat bran can be used to improve texture and absorption, increasing crumb moistness for soft, chewy pastries. In a medium particle size, oat bran can also serve as a fitting topping for baked goods.

Clean Label Dietary Fiber

Pure and chemical-free, Busch Grains oat bran and oat fiber ingredients are extremely beneficial in increasing dietary fiber content and achieving the optimal texture in your food products.

Learn more about Oat Fiber >

Learn more about Oat Bran >

If you would like to request a sample or discuss the various oat fiber and oat bran options Busch Grains offers and how they might help your formulations, we would love the opportunity to speak with you. We specialize in partnering with food and beverage developers to create unique, innovative ingredients that help you succeed.

Email us or give us a call at 541.687.8000 to get in contact with the appropriate expert.

The post Oat Fiber vs. Oat Bran: What’s the Difference? appeared first on Busch Grains.

Fiber has proven to be making a comeback for benefits beyond heart health and lowering cholesterol (FDA continues to list dietary fiber as one of the top three “nutrients to get more of,” because “diets higher in dietary fiber can reduce the risk of developing cardiovascular diseases.”¹) The latest research is showing that fiber is also a key component to a healthy gut microbiome. And a healthy gut microbiome is key to overall health.

We all know by now that adding fiber in baked goods, whether oat fiber or otherwise, will increase the Total Dietary Fiber (TDF) content.  But did you know that Grain Millers Oat Fiber will do so much more?

Whether you are formulating for breads, sweet goods, cookies, bars, chips, ready-to-eat cereals, or crackers, you may be surprised at how oat fiber can help you reach your goals.

1. CLEAN LABEL

Busch Grains pioneered a milling-based, chemical-free oat fiber manufacturing process, which ensures product developers can create products with a true source of clean-label dietary fiber.

Unlike other brands of oat fiber and sources of dietary fiber, nothing is added and nothing is taken away in the Busch Grains process – we never use caustic acids or chemicals which can strip lignin and other nutrients from the oat hull.

As the clean label initiative grows, developers can have confidence that Busch Grains oat fiber meets their clean label guidelines for wholesome ingredients. Oat fiber from Busch Grains can be simply labeled as Oat Fiber. It is non-GMO and available gluten-free, organically certified, or conventional.

2. INCREASE TOTAL DIETARY FIBER (TDF)

Busch Grains oat fiber is very high in total dietary fiber (more than double that of wheat bran), making it easier than ever to reach a “good” or “excellent” source of dietary fiber claim.

3. LOWER COST

Busch Grains oat fiber is plentiful and low in cost compared to Inulin, pea, chicory, even other oat fiber, as well as other sources of dietary fiber. Oat fiber may also be able to replace or partially replace the functionality of other ingredients in a formulation, such as gums, anti-caking agents, fat replacers, or emulsifiers. This means developers can use oat fiber to lower formula costs.

4. DECREASE CALORIES

The dietary fiber content of Busch Grains oat fiber contributes zero calories and has significantly fewer calories per gram than most other bakery ingredients, meaning that formulating with oat fiber will help lower calories in your finished products. The calorie content of oat fiber is 24kcal per 100g, which is very low compared to other main baking ingredients such as wheat flour and wheat bran which are 350 and 216, respectively. Oat fiber also increases water absorption which further helps to reduce calories.

5. INCREASE SHELF LIFE

Since Busch Grains’ oat fiber has high water absorption, it can potentially delay staling and extend shelf life. Oat fiber can also help improve eating qualities such as texture and mouthfeel in the finished product. 

6. RECOGNIZED BY FDA AS DIETARY FIBER

In June 2018 the FDA updated the fiber regulations, giving product developers the official approval to use oat fiber as dietary fiber in baked goods. This is great news for the baking industry since oat fiber is one of the top dietary fibers used in baked goods.

Oat fiber has been and will continue to be a key ingredient in baked goods. Busch Grains’ oat fiber is not only high in total dietary fiber, but has the added benefits of being minimally processed, clean label, and low calorie with multiple functional benefits which can assist bakery product developers and bakery consumer product companies to provide healthy bakery goods to consumers. Along with protein, fiber is one of the key nutrients that consumers seek out for a healthy diet.

In future posts, we’ll dive into how oat fiber assists developers with applications beyond bakery.

If you would like to request a sample or discuss the various oat fibers Busch Grains offers and how they might help your formulations, we would love the opportunity to speak with you. We specialize in partnering with food and beverage developers to create unique, innovative ingredients that help you succeed.

Will you be at the IBIE show Sept. 8-11? Stop by our booth #221.

You may also email us or give us a call at 541.687.8000 to get in contact with the appropriate expert.

Related: Baking With High Fiber in Sweet Goods

References:
1. “Key Nutrients and Your Health”

The post 6 Ways Baked Goods & Snacks Can Benefit From Oat Fiber appeared first on Busch Grains.

We met with Food Navigator at the IFT 2019 show where our VP of Product Development, Roberto Serrano, spoke about the past, present, and future of oats.

Be sure to check out Food Navigator’s original article and watch the video.

Learn more about Busch Grains’ oat products >

If you have questions or would like to request samples, we invite you to contact the sales representative for your area.

The post How Busch Grains Keeps Up With Year-Round Oats: Food Navigator Interview appeared first on Busch Grains.

Certified Organic

Markets for certified organic foods are continuing to increase steadily and Busch Grains helped pioneer this effort. Almost 100% of our organic grain is purchased directly from the farmer – farmers we’ve partnered with and gotten to know well over the years.

All of our organic products are sourced from organically certified farms that grow non-genetically modified (non-GMO) crops. These suppliers are committed to sustainably producing crops while maintaining and improving natural resources. That’s not easy to do, but our organic farmers are dedicated.

When you purchase Busch Grains’ organically certified products, you can be confident in the organic integrity of our supply chain and the rigor of our focus on food safety, quality, and nutrition.

Certified Gluten-Free

Although oats are naturally gluten free, they can come into contact with wheat, barley, and rye as the supply moves from the fields to the mills. With the need for certified gluten-free ingredients on the rise, we created a proprietary process so that we can offer the purest oat products possible.

Our goal hasn’t only been to meet strict regulatory gluten limits—it has been to see just how pure we could get our oat products. Turns out, that’s really, really pure! Our gluten-free oat products are ALWAYS well under the regulatory limit of 20 ppm for certified gluten-free ingredients. We don’t want to brag (well, maybe we do a little bit), but we’ve honed our process to the point where most of our customers rely on us to unfailingly supply ingredients at <10ppm, and we can do that “in our sleep”!

We’ve invested heavily in our gluten-free process at two of our oat mills, as gluten-free demand has been a key driver of the growth of our business. In large part due to the continually growing popularity of gluten-free food, we are currently undergoing further expansion at our oat mill in Yorkton, Saskatchewan, Canada that will double our gluten-free production capacity!

Certified Non-GMO

All of Busch Grains’ products are Non-GMO. Our oat mills have it easy – there’s no such thing as a GMO oat! But at some of our facilities we handle crops, such as corn and soybeans, that are often genetically modified. As a Non-GMO Project Verified miller at these facilities, we have strict systems in place for supply chain traceability, segregation, and testing for GMOs in our products. You can be assured that our products undergo strict & unbiased product evaluations that are renewed annually.

Grain Miller is not only a leading gluten free oat supplier. Our mills also hold certifications for food safety, kosher, and for some locations, halal. See all of our certifications >.  

We specialize in partnering with food and beverage developers to create unique, innovative ingredients that help you succeed. If there’s one thing we know how to do at Busch Grains, it’s listening to what our customers are asking for and figuring out how to give them that choice!

If you have a product inquiry, questions about our certifications, or anything else, we’re always happy to help you.

Contact us or give us a call at +1 (323) 686-2779to get in touch with the appropriate expert.

The post Organic, Gluten-Free, And Non-GMO Certifications appeared first on Busch Grains.

Here are the top three trends we noticed at the show.

1. Oat Beverages and Oat Bases
   

Oat-based beverages took front-and-center stage for new product attention. From oat “milks” to oat-based ice cream, this heart-healthy, plant-based ingredient is a nutritional powerhouse and offers many functional properties to assist in your formulations. As an added bonus, it’s available gluten-free and organically certified.

Busch Grains offers a wide range of oat flours with many different functionalities for use in a variety of applications. In fact, we saw this trend coming and wrote an article all about how our various specialty oat flours can be formulated in beverages and bases.  

2. Plant-Based Meat Alternatives & Snacks

Food companies are getting extremely creative with vegan “meat” products and protein-packed snacks. From “meat” patties to snacks packed with plant-based protein, there are many more vegan options coming to store shelves soon.

Oats and oat fiber can play an important role in formulating for plant-based products. In addition to being vegan, they are also available gluten-free and organically certified. Busch Grains’ Oat Fiber is a chemical-free, clean label ingredient with a myriad of functional properties to assist in plant-based formulation, from moisture retention to texture to breakage reduction in low-moisture food systems and more.

3. Digestive Health

It’s becoming more apparent that a healthy gut is important to our overall health. Because of this, food and beverage companies are introducing symbiotic gut-healthy products that focus on fiber as a prebiotic and fortifying with probiotics.

Oat hull fiber and oat bran are important clean label ingredients packed with soluble and insoluble dietary fiber in addition to flavor, nutrition, health benefits, synergistic functionality, processability, texture, and more. Oats pack a punch as a key ingredient not only to digestive health since they are high in total dietary fiber, but also for heart health thanks to the beta-glucans. Flax is another high-fiber ingredient for use in a myriad of applications and available whole, milled, or in a custom blend.

We would welcome the opportunity to learn more about your plant-based formulation needs and partner with you to find the solution that fits. To get in touch with one of our technical experts, please email us or call 541.341.6461.

Suggested Articles

What is Oat Fiber?

These 6 Oat Flours are Revolutionizing Beverage Formulation

The post Top 3 Food & Beverage Trends for 2019 appeared first on Busch Grains.

Dietary fiber is a current hot topic and oat fiber can be a game-changer to some food developers. But what exactly is oat fiber? To properly answer this question, one must look at composition and its distribution throughout the entire oat kernel. In short, oat fiber as a manufactured ingredient is typically an insoluble fiber composed of lignin, cellulose, and hemicellulose derived from the oat hull, or the outermost protective seed-coat of the oat kernel.

OAT KERNEL

The oat hull is rich in non-starch polysaccharides (especially xylan and glucan, also arabinan and galactan), forming complex and intricate fibrils. These fibrils exhibit texturally rigid or crystalline micro-structures with high aspect ratios composed primarily of ligno-celluloses (~70%) intermeshed with texturally softer and amorphous structures composed primarily of hemicelluloses (~30%) (Fig. 1).

Fig. 1 – Environmental Scanning Electron Microscope (ESEM) image of fragmented
oat hulls illustrating crystalline and amorphous structures.

Once de-hulled, the hull-less kernel is commonly referred to as a groat. The groat also exhibits compositionally similar protective tissues referred to as the bran layers (pericarp & testa).

COMPOSITION OF OAT FIBERS

Both seed coats – the hulls and the bran layers – are rich sources of dietary fibers. The hull exhibits a typical Total Dietary Fiber (TDF) of ~85%, with its majority (> 98%) being of the insoluble type. The bran, on the other hand, is ~16% TDF with approximately 65% being insoluble and 35% soluble. (Mindful of geographical factors, agricultural practices, and varietal differences within above estimates).

Both fibrous tissues have relevance as excellent sources of dietary fiber, but the presence of a significant portion (approx. 80%) of the soluble fiber-fraction, beta-glucans, has made oat bran – and oats in general – more popular among consumers. This popularity was catalyzed when oat bran became the first food recognized by the FDA in 1997 as having therapeutic merits, thereby able to carry a health-claim label (i.e. anticholesteremic properties).¹

FUNCTIONAL PROPERTIES

The oat hull exhibits a higher TDF content (primarily insoluble fiber), arguably becoming the preferred raw material source for oat fiber manufacturing and ingredient development. Oat-hull fiber is used for dietary-fiber enrichment and as a multi-functional food ingredient. It acts as a water-activity modulator, bread-crumb humectant, texturizer, friability reducer in low-moisture baked goods, calorie controller, and more. From a physiological aspect, oat-hull fiber is recognized as an excellent participant in promoting gastrointestinal wellness, bulking in particular.

OAT-HULL FIBER DIFFERENCES

Traditional technologies for manufacturing oat-hull fiber have been centered around wood pulp & paper technology. This includes the manufacture of chemically refined versions such as fibers produced using alkaline hydrogen-peroxide [AHO] to hydrolyze and de-lignify the raw oat hulls.²

In 2001, Busch Grains, Inc. (GMI) recognized the need to offer a “natural” (non-chemically refined) oat-hull fiber alternative. Something that would not impact the environment and would retain endogenous phytonutrients, yet maintain oat-fiber functionality. This was achieved through a proprietary, organically certified manufacturing process without the use of chemicals. To this end, in 2009, Health Canada approved GMI’s oat-hull fiber as a dietary fiber within the Canadian market based on the safety and physiological efficacy demonstrated through human clinical studies.³

Fig. 2

Not all oat hull fibers are equal. Oat-fiber products such as those from GMI contain all of the lignin and other naturally occurring components of the raw plant with physiological benefits, particularly bulking, in humans. This is detailed in the Public Comment filed with the FDA on Feb. 8, 2017. In contrast, oat hulls processed with alkaline hydrogen peroxide are stripped of lignin and other naturally occurring nutrients.

To learn more about the benefits and functionality of GMI’s oat fiber in food formulation and the various types of oat fiber that Busch Grains offers, visit our Oat Fiber page or email us to be put in touch with your fiber expert.

Sources
¹ TITLE 21—FOOD AND DRUGS, PART 101 –FOOD LABELING, Sec. 101.81 Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD).
² Fiber Ingredients: Food Applications and Health Benefits (2009) J. Bodner and Susan S. Cho
³ You are welcome to contact GMI for additional details.

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