Ann Katrin Holtekjølen wants to ensure processing and product development do not affect the flavour and nutritional value of grains. Photo: André Løvaas © Nofima

Project Year 2018

Rediscovering old grains

Økologisk Spesialkorn is developing new organic wholegrain products from old grain varieties, based on the results of the Smakskorn project.

The project has generated important knowledge about grain quality and how quality and nutritional content are affected by processing. The different grain varieties studied are Svedjerug (an old Finnish rye rye), emmer wheat, spelt, naked oats and naked barley – all organic. “The focus in our product development work has been that new organic wholegrain products must taste good and preserve the healthy nutrients,” explains Nofima scientist Ann Katrin Holtekjølen, who has led the research work in the project.

Knowledge about grain quality

The project has analysed grain quality and found quality differences between the special grain varieties as well as within one species of grain. Grain quality also varies from year to year and in different cultivation conditions. It is important to be aware that these variations in grain quality affect the grain’s processing characteristics and nutritional value, and thus product quality,” says Ann Katrin Holtekjølen.

From farmer to innovative food producer

“The goal is to ensure the nutrients in the grains remain as intact as possible, while preserving the unique flavours and taste properties. We have developed a rapid process with few steps that does just this, providing clear competitive advantages financially and in terms of product quality,” says Ann Katrin Holtekjølen. She adds that development of prototypes as well as market and consumer surveys and tests are essential for successful product development, as have been central in this project. “We have great expectations for the upcoming new line of products. We know that many consumers want traditional organic grain products, and it is an important competitive advantage that the healthy nutrients are well preserved,” says Anders Næss, general manager of Økologisk Spesialkorn. For him, cultivating heritage grains using ecological farming methods is a value choice.

 

Contact person
Portrettbilde av Ann Katrin Holtekjølen

IN COOPERATION WITH:
Økologisk Spesialkorn

FINANCED BY:
The Foundation for Research Levy on Agricultural Products (FFL), the Research Council of Norway (NFR) and Økologisk Spesialkorn

More useful research results