GRAINITY - Wholegrain, rye and oats
Wholegrain, rye and oat products are traditionally important in the Nordic diet and as Nordic export items. Interest in such products is increasing globally. The aim of the project "Wholegrain, rye and oat – the Nordic opportunity" is to encourage new product launches, building on the collective expertise readily available in the Nordic countries.
The evidence of health effects on whole grain has already led to acceptance of health claims for marketing of whole grain foods in the US, UK and most recently in Sweden. There is a clear need of harmonizing the claims, and the definitions and criteria behind them.
Aims & objectives
The overall objective of the GRAINITY project is to provide a scientific discussion forum to assist in development of functional whole grain, rye and oat food products.
The specific aims are:
to form the scientific basis for development of healthy rye and oat based foods
to provide shared Nordic views to substantiate nutritional and health claims of grain foods
to identify joint R&D needs for bringing new types of rye, oat and other whole grain products to consumers
to extend the Nordic collaboration in functional cereal foods to the Baltic countries
Expected outcome
That the Nordic cereal industry will be a leading actor in the increasing healthy cereal foods market.
Increased quality of innovation within the cereal based industry
New networks between science and industry
Project presentation – Kick-off in June 2006 (pdf-file)
Project duration: September 2006 – September 2009
Project leader: Kaisa Poutanen, VTT Technical Research Centre of Finland
Related flyer:
GRAINITY: Wholegrain, rye and oat - the Nordic opportunity (pdf-document)
Additional information
Pekka Lehtinen
Senior Research Scientist
+358 20 722 7154
Pekka.Lehtinen@vtt.fi
Kaisa Poutanen
Research Professor
+358 20 722 5192
Kaisa.Poutanen@vtt.fi