In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these contain considerable amounts of nutrients. There is an interest in transforming these parts into healthy food products by the use of fermentation technology. Recent scientific...
Oatelli develops tasty and healthy food products that will support the intake of sufficient fibre, using the outside layer of the oatkernel (oatbran). This is the most nutritious part of the kernel and is a residual part in oat-processing. Oatelli uses oatbran because it is rich...
Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of micro-nutrients and minerals (M.Gobetti et al, University of Bari; M.G.Gänzle, University of Alberta). In a...
Only the heart and leaves (10 -15% of the plant) are used for human consumption, though the entire plant is known for its health-promoting properties and as an excellent source of fibre, folic acid, minerals and phytonutrients. In co-operation with the University of Maastricht (Prof Koen...