Italian biscuit maker gets first bite of Barliv

13-Nov-2008 - Last updated on 13-Nov-2008 at 17:20 GMT

The first product using Cargill’s Barliv heart health ingredient is expected to hit shelves next month, following a long period of technical play and awareness-building on its cholesterol control effects.

At the HIE trade show in Paris last week, Cargill Sweetness’ head of marketing Henry Hussell told Bakeryandsnacks.com that the ground is bring prepared for the launch of a biscuit in Italy next month, which will be the first time the barley beta glucan has been used in a consumer product.

Bakery is said to be an excellent sector for the ingredient, since there is no need to alter the underlying recipe. He said test product for the biscuit is already available, but the brand details were not disclosed.

In addition, Barliv may well find a home in premium beverages, such as juice drinks geared towards cholesterol control. Other prototypes developed by the firm would enable Barliv’s use in cereals, wheat flakes, bagel bread, bars, soups and sauces and low fat yoghurts.

Cargill has been discussing its Barliv brand with the food industry for some time; the brand was unveiled in 2005, and at FIE last year it was drawing attention to the results of a study on cholesterol reduction, in which it was seen to have a similar effect on cholesterol to oat beta glucan – and to aid with glycaemic control.

In the US, the FDA’s health claim on Soluble fiber from certain foods and risk of coronary heart disease (CHD) was amended earlier this year to include barley betafiber as an additional eligible source of beta-glucan soluble fiber.

Of the time it has taken to get a product to the launch stage, Hussell said: “It takes a couple of years to get these things out. Product development takes an average of two years.”

In addition to the cholesterol effect and the fibre quality of Barliv, Cargill is also flagging some technological benefits of Barliv’s use: it can help build viscosity; develop texture; manage moisture; and enable fat reduction.

While oat beta-glucan has also been seen to have a cholesterol-lowering effect, the low-viscosity of barley beta-glucan means it may be better for use in some kinds of products, such as beverages. It is also suitable for other applications including dietary supplements and bars.

Other ingredients in Cargill’s heart health portfolio are its Corowise plant sterol and Prolisse soy protein.