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Ólafur Reykdal
Project Manager
olafur.reykdal@matis.is
Barley has been grown in Iceland with good results. The cultivation of oats is a recent addition and shows great promise. In stores you can find Icelandic barley in various forms, but also oatmeal. Barley and oats are very unique among cereals, these cereals are rich in fiber substances such as beta-glucans which are very limited in wheat. Grain is very important for food security in Iceland, which means both grain as feed and for food production. Human food grain is by far the weakest link in food security in Iceland. Now there are hopes for increased grain cultivation in Iceland, and therefore there is every reason to use more of the Icelandic grain in food.
Now in June 2023, new Nordic nutritional recommendations were published, which can be found here and here. They are a big step forward and based on a solid scientific basis. The discussion on grains is of particular interest as the consumption of whole grains is associated with health benefits. It is recommended to consume at least 90 grams of whole grains per day, but there is no harm in consuming more. Whole grain products with at least 50% whole grains are included in the recommendations. Significant consumption of whole grains reduces the risk of cardiovascular disease, colon cancer, type 2 diabetes and premature death.
Whole grains contain the husk and the supplements that come with it. White wheat and white rice obviously cannot be classified as whole grains. However, white flour can play an important role for people who need a lot of energy.
People with celiac disease still need to avoid whole grains with gluten. However, it should be noted that there are oats that have been confirmed gluten-free.
The food industry has not exploited whole grains as they should. Icelandic barley and oats could be used to a much greater extent. Matís' projects have demonstrated the usefulness of Icelandic corn:
Here are opportunities for the food industry to create a unique position and better reach consumers.
Article author: Ólafur Reykdal, olafur.reykdal@matis.is
