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Global Wheat Market Accurate and Detailed Industry Analysis and Forecast 2027- Allied Market Research – KSU

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The global wheat market is experiencing significant growth and is expected to continue this trend over the next few years. Wheat is consumed as a staple food in most countries. Wheat is a grass that is commonly grown for its seed, a grain that is a staple food worldwide. The genus Triticum comprises several types of wheat combined, the most common of which is common wheat (T. aestivum). Botanically, the grain of wheat is a type of fruit known as a caryopsis. Wheat is grown on more arable land than any other type of food crop. World trade in wheat is higher than that of all other cereals combined. Various types of wheat are grown and sold in the market, such as einkorn wheat, durum wheat, common wheat, durum wheat winter wheat, hard sprint winter wheat, soft wheat winter wheat and durum wheat. The amount of nutrients in wheat varies depending on the variety. The common nutrients found in all types of wheat are protein, thiamine, riboflavin, niacin, vitamin B6, carotene alpha, carotene beta, vitamin A, lutein, zeaxanthin, and minerals like iron, zinc, phosphorus, potassium, and manganese.

Market size and structure analysis

Report measured value details
Market size available for years 2020-2027
Base year taken into account 2019
Forecast period 2021-2027
Forecast unit Value ($ USD)
Covered segments Type, application, industry and region
Regions Covered North America (USA, Canada and Mexico), Europe (Germany, UK, France, Italy, Spain and rest of Europe), Asia Pacific (China, Japan, India, Australia, Malaysia, Thailand, Indonesia and the rest of Asia Pacific) and LAMEA (Middle East, Brazil, and Rest of LAMEA)
Covered companies Farmers Grain Company, Wudeli Flour Mill Group, Ardent Mills LLC, Archer Daniels Midland Company, General Mills, Allied Pinnacle Pty Limited, Manildra Milling Pvt Ltd. Acarsan Flour, Korfez Flour Mills, George Weston Foods Ltd. and Hodgson Mill Inc.

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COVID-19 scenario analysis

The global COVID-19 outbreak has had a severe impact on all economic sectors. The COVID-19 outbreak created a medical emergency that is driving demand for food, hygiene products, and medical devices. In addition, sales of traditional, healthy, and staple foods have increased significantly during this pandemic. Frozen non-vegetarian foods, fruits and vegetables, eggs, legumes, flour and whole grains continue to experience increased demand. However, sales of non-essential products such as packaged foods, coffee, pastries, milkshakes, candy, chocolate, cheese and other baked goods have declined. In addition, the lockdown imposed in various countries has hampered the production and supply chain of wheat producers. In addition, consumer purchasing behavior may change permanently after COVID-19. On the contrary, businesses need to put in place a robust sales plan for recovery, for example, they may need to add ecommerce platforms and omnichannel to their supply chain.

The most important influencing factors: market scenario analysis, trends, drivers and impact analysis

The main drivers of the wheat market are the global consumption of wheat combined with population growth. In addition, the rise in public health awareness has led to an increase in wheat consumption and a decrease in junk food consumption. Wheat is used to make cookies, cakes, flatbreads, sauces, bread, muffins, noodles, pastries, granola bars, sweet and savory snacks, noodles, crackers, crispbreads and other confectionery products, which boosts demand worldwide.

The organically grown wheat segment is expected to dominate the dates market in the forecast years as there has been increased awareness of the health benefits of organic foods.

Additionally, the widespread use of wheat in the food and beverage, cosmetic and personal care, pharmaceutical, animal feed, and nutritional supplement industries will help the market remain profitable for years to come. In addition, wheat flour is now also used to manufacture adhesives, bioplastics and paper.

The global wheat market trends are as follows:

New product launches to conquer the market

Manufacturers are busy ramping up wheat production to meet growing demand. New technologies in cultivation techniques and government support are accelerating wheat production. In addition, the use of wheat in the food and beverage industry has increased. Nestlé, for example, launched Maggie Atta Noodle to serve health-conscious customers. In August 2019, Arcadia planned to introduce value-added wheat commercially. It announced that it would introduce “good wheat” as a retail flour with reduced allergenicity and high protein content in wheat flour.

Get a detailed COVID-19 impact analysis on the Wheat Market: https://www.alliedmarketresearch.com/request-for-customization/10338?reqfor=covid

Covered key segments

segment Subsegment
Art
application
  • household
  • food and drinks
  • Pharmaceuticals
  • Food supplements
  • Cosmetics & body care
  • Other
Distribution channel
  • Supermarket / hypermarket
  • Grocery store
  • Wholesaler
  • E-commerce platform

Main advantages of the report

  • This study presents the analytical representation of the global wheat industry along with the current trends and future estimates to determine the investment pockets ahead.
  • The report provides information about the key drivers, restraints, and opportunities along with a detailed analysis of the global Wheat Market Share.
  • The current market will be analyzed quantitatively from 2020-2027 to highlight the growth scenario of the global wheat market.
  • Porter’s Five Forces Analysis illustrates the potency of buyers and suppliers in the marketplace.
  • The report offers a detailed market analysis depending on the intensity of competition and the structure of the competition in the coming years.

Questions Answered In Global Wheat Market Research Report:

  • Which are the leading manufacturers in the global wheat market?
  • Which current trends will influence the market in the next few years?
  • What are the driving factors, restraints and opportunities in the market?
  • Which future prognoses would help with further strategic steps?

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About Allied Market Research:

Allied Market Research (AMR) is a full-service market research and management consulting arm of Allied Analytics LLP based in Portland, Oregon. Allied Market Research offers global companies as well as medium and small companies unsurpassed quality of “market research reports” and “business intelligence solutions”. AMR has a specific intent to provide business insights and advisory services to help its clients make strategic business decisions and achieve sustainable growth in their respective market domains. AMR offers its services in 11 industries including Life Sciences, Consumer Goods, Materials and Chemicals, Construction and Manufacturing, Food and Beverage, Energy and Energy, Semiconductors and Electronics, Automotive and Transportation, ICT and Media, Aerospace and Defense, and BFSI .

We have professional business relationships with various companies and this helps us unearth market data which will help us create accurate research data tables and confirm the highest accuracy of our market forecasts. All of the data presented in the reports we publish are extracted through primary interviews with top officials from leading companies in the domain in question. Our methodology for obtaining secondary data includes in-depth online and offline research and discussions with knowledgeable professionals and industry analysts.

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Whole Grain Benefits

Can a Low-Carb Diet Help Your Heart Health?

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Instead, the researchers designed what they considered to be a practicable and relatively healthy diet for each group. All participants ate meals such as vegetable omelets, chicken burritos with black beans, spiced London broil, vegetarian chili, cauliflower soup, roasted lentil salads, and grilled salmon. But the high-carb group also ate foods like whole grain bread, brown rice, English multigrain muffins, strawberry jam, pasta, skimmed milk, and vanilla yogurt. The low-carb group avoided bread, rice and fruit spreads as well as sugary yoghurts. Instead, their meals contained more high-fat ingredients like whole milk, cream, butter, guacamole, olive oil, almonds, peanuts, pecans and macadamias, and soft cheese.

After five months, people on a low-carb diet did not experience any adverse changes in their cholesterol levels, even though they obtained 21 percent of their daily calories from saturated fat. That amount is more than double what the federal government’s nutritional guidelines recommend. For example, their LDL cholesterol, the so-called bad variety, stayed about the same as those on a high-carbohydrate diet that got just 7 percent of their daily calories from saturated fat. Tests also showed that the low-carb group had about a 15 percent reduction in lipoprotein levels (a), a fat particle in the blood that has been strongly linked to developing heart disease and stroke.

The low-carb group also saw improvements in metabolic measures related to the development of type 2 diabetes. Researchers rated their lipoprotein insulin resistance scores, or LPIR, a measure of insulin resistance that looks at the size and concentration of cholesterol-carrying molecules in the blood. Large studies have shown that people with high LPIR levels are more likely to develop diabetes. In the new study, people on a low-carb diet saw their LPIR levels decrease by about 5 percent – reducing their risk of diabetes – while those on a high-carb diet increased slightly. People on a moderate carbohydrate diet had no change in their LPIR values.

The low-carb group also had other improvements. They had a drop in their triglycerides, a type of fat in their blood that has been linked to heart attacks and strokes. And they had elevated levels of adiponectin, a hormone that helps lower inflammation and make cells more sensitive to insulin, which is a good thing. High levels of body-wide inflammation have been linked to a number of age-related diseases, including heart disease and diabetes.

The low-carb diet used in the study largely eliminated highly processed and sugary foods, but still left room for “high quality” carbohydrates from whole fruits and vegetables, beans, legumes and other plants, said Dr. David Ludwig, author of the study and an endocrinologist at Harvard Medical School. “It’s mainly focused on eliminating the processed carbohydrates that many people are now realizing to be among the least healthy aspects of our food supply,” said Dr. Ludwig, co-director of the New Balance Foundation Obesity Prevention Center at Boston Children’s Hospital.

Dr. Ludwig emphasized that the results do not apply to the very low carbohydrate levels typical of ketogenic diets, which have been shown to lead to large increases in LDL cholesterol in some people. But he said the study shows that people can get metabolic and cardiovascular benefits by replacing the processed carbohydrates in their diet with fat, including saturated fat, without worsening their cholesterol levels.

The new study cost $ 12 million and was largely funded by the Nutrition Science Initiative, a nonprofit research group. It was also supported by grants from the National Institutes of Health, the New Balance Foundation, and others.

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5 Breakfast Myths That You Could Be Messing With Your Morning Meal

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Breakfast is the most important meal of the day, at least that’s what our parents always told us. But how do we know which breakfast dish suits us best? Whether it’s too much sugar or too little nutrients, many breakfast options depend on nutritional myths. And these myths can do more harm than good when it comes to your morning meal.

We met with the molecular nutritionist Dr. Emma Beckett, who shattered some great breakfast myths that could keep you from maximizing your morning goodness.

Here’s what she shared with us about breakfast myths.

Myth # 1: Traditional breakfast food is bad for you

The truth: “Some high-carb foods like whole grain bread and breakfast cereals contain fiber that helps us feel fuller …”

For those who have busy mornings to complete endless chores, or even those who don’t bother making gourmet meals every morning, granola is the top choice. It’s simple, convenient, and tastes damn good.

The best thing about grain, according to Dr. Beckett that it’s a great way to make sure we’re getting tons of nutrients in the morning. Packed with iron, B vitamins and fiber, muesli is a better breakfast choice than you might think.

Dr. Beckett even gave us some great tips on how to spice up your morning cereal bowl too:

“Grains go well with other nutritious breakfast foods like Greek yogurt and nuts, which are sources of protein. Protein is essential in the diet as it is the most filling macronutrient that can help reduce grazing habits throughout the day, ”she said via email.

If you’re not sure which cereal brand is good to grab, Beckett suggested going for Kellogg’s All Bran or Sultana Bran because they are “high in fiber and have a 4.5 or even the maximum rating of 5 health stars . Grains like this have been a popular choice for nearly 100 years. “

Who would have thought cereal was so good?

Myth # 2: Processed = Bad?

The truth: “Most foods have to undergo processing in order to be edible and digestible – processing is a broad term that encompasses cooking, slicing and packaging.”

Many of us have been afraid to buy something marked as processed, but it is actually an important step for most foods. Processing sometimes has more to do with preserving the food and avoiding waste than with nutritional value.

Dr. Beckett explained, “Key nutrients like protein are not necessarily lost in processing; they can sometimes be retained or made more accessible through processing. Others like B vitamins and iron can be added back when they are lost in a process called fortification. “

In fact, the common breakfast suspects like cereal and bread are often fortified with added nutrients and processed because they are affordable, accessible, long-lasting, and popular. This just makes it easier for us to make sure we are adding the right substances to our bodies to start the day.

However, this does not mean that the all-clear will be given for all processed foods. Dr. Beckett notes that it is still important to consider how much a food has been processed, with products that have been ultra-processed being consumed in moderation.

Myth # 3: Eating healthy is expensive

The truth: “According to a recently published Australian model-based study, it is possible to improve the Australian diet while spending less money on groceries by choosing inexpensive, nutritious foods, improving nutritional quality and potentially reducing a family’s food bills by over 25 Percent. “

A common misconception about healthy eating is that our wallets are pinched and products need to be consumed quickly. Surprisingly, there are actually tons of healthy food options that are relatively cheap for what you get out of them and don’t spoil as quickly. Foods like whole grain bread and cereal are actually pretty budget-friendly and last a relatively long time.

One twist I wasn’t prepared for is that canned and frozen fruits and vegetables are just as healthy as they are fresh (as long as they’re not in syrup). If you’re worried about that bunch of bananas you bought and you won’t finish before they go, toss them in the freezer! They last longer and do not lose any health properties.

“When you do your research and shop, healthy eating really doesn’t have to be as expensive as it may seem!”

Myth # 4: Breakfast cereals are too sugary and have no nutritional value

The truth: “Australian data has shown that grains make up less than 3% of the added sugar in the average diet. Many cereals contain whole grains and fiber that many people cannot get enough of. “

According to Dr. Beckett, many breakfast cereals are “full of vital vitamins and minerals that are important for health and well-being and the most important source of iron in the Australian diet, especially for children.”

Obviously, muesli’s sugar content varies, with some sweeter ones available if that’s your cup of tea (or should I say your bowl of muesli), but most are moderately sweetened and many are sweetened by added fruits that contain natural sugars.

“For example, half of Kellogg’s 55 cereals contain 2 or less teaspoons of sugar per bowl. By updating the recipes, over 700 tons of sugar and 300 tons of salt were removed from the Australian diet – that’s the weight of about seven blue whales! “

Myth # 5: If it’s not whole grain, it doesn’t contain fiber

The truth: “While whole grain foods contain fiber, not all fiber-containing foods contain whole grains.”

How’s that for a mind-bender?

If you’re like me, fiber is confusing and I’m not sure what it is or where to find it. Fortunately, Dr. Beckett broken it down for us.

“Fibers are in the outer part of the grain, the bran. The bran can be removed from the grain and used in food, ”she explained.

This means that foods made with bran aren’t always whole grains, but they do contain a lot of fiber.

According to Dr. Beckett, I’m not the only one confused about fiber. Two in three Aussies fail to meet their daily fiber goals. What’s worse is that four in five Australians don’t eat enough fiber to protect themselves from chronic illness. Yikes

“For most of us, adequate fiber intake is between 25 and 30 grams per day. That might sound hard, but getting your daily dose is really easy when you’re eating high-fiber options like high-fiber breakfast cereals, whole grains, fruits, vegetables, and nuts, “she said.

Dr. Beckett then explained that not all whole grains were made equal (in the fiber department):

“Did you know that different whole grains have different amounts and types of fiber,” she said.

“For example, whole grain brown rice and corn both naturally have less fiber compared to other whole grain products like whole wheat and oats, which have higher amounts of fiber.”

The interesting thing, however, is that just one whole grain contains less fiber, doesn’t mean it’s not beneficial – it is!

Whole grains are exactly what they sound like – it’s whole whole grains. Fiber is only one component of whole grains, and all of the components work together to provide health benefits.

The more you know!

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Dr. Bridget Gibson: Eight ways to get your metabolism moving | Free

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Metabolism is the chemical reaction in the body’s cells that converts food into energy. Our bodies need this energy to do everything from moving to thinking to growing.

If a person’s metabolism is the rate at which their body burns calories for energy, then are there things they can do to increase that rate? And is metabolism the key to weight management and why do some people struggle and others never seem to gain weight?

There are conflicting theories about how your metabolism works and whether it can be boosted to help people lose weight faster. Let’s get the facts about what can be done while losing weight.

What is Metabolism?

Metabolism is how your body uses food for energy and then burns that energy to keep your body going.

How can I boost my metabolism?

1. Eat your meals on a schedule: Eating your meals at the same times throughout the day helps your body maintain a metabolic balance. In other words, if you overeat and then don’t eat for a long time, your body can overcompensate and burn calories more slowly or store more fat cells.

2. Don’t skimp on calories: Skipping meals or reducing your calorie count too much can slow your metabolism down so your body can conserve energy. Make healthy choices that will keep you within the recommended number of calories but still fill you up.

3. Drink green tea – While studies are inconclusive, some research suggests that green tea extract may play a role in promoting fat metabolism. Green tea can also be a great alternative to sugary juices and sodas, and can help ensure you get enough water during the day.

4. Do resistance training and high-intensity workouts: Lifting weights and doing exercises that use resistance weights or body weight will help build muscle. Muscle mass has a higher metabolic rate than fat, which means that muscle mass needs more energy to maintain and can boost your metabolism. To do this, add a routine that includes alternating periods of higher and lower intensity to burn more energy.

5. Drink plenty of water – Drinking is important for the body to function optimally. Water is necessary for an optimal metabolism and can help with weight loss.

6. Get plenty of sleep – When you don’t get enough sleep, your body releases the hormone ghrelin, which can make you hungry. It also releases less leptin, a hormone that helps you feel full. Getting enough sleep can help keep these hormones balanced and can prevent you from overeating.

7. Reduce stress: Stress affects hormone levels and can cause the body to produce too much cortisol, the hormone that regulates your appetite and can lead to unhealthy eating habits that, in turn, disrupt your metabolism. Stress is also closely related to the quality of sleep.

8. Get enough B vitamins: B vitamins in foods like bananas, baked potatoes, eggs, orange juice, peanut butter, peas, spinach, and whole grains are essential for a functioning metabolism. B vitamins help your body metabolize carbohydrates, proteins and fats and use the energy stored in food.

Do I burn energy when I am not active?

Yes, even when you are not moving, your body uses energy performing functions such as breathing and keeping your heart beating. This is known as the “resting (or baseline) metabolic rate”.

What determines a person’s resting metabolic rate?

– Genetics: The hereditary traits passed down from your parents and grandparents play a role, but luckily there are other metabolic factors that we can control, such as diet and exercise.

—Age: Most people’s metabolism naturally begins to slow down around the age of 30.

—Gender: On average, women have a slower metabolism than men. This is because men usually have more muscle and therefore burn more calories.

—Weight: People who weigh less need less energy (fewer calories) to keep their bodies energized. As you lose weight, your metabolism slows down too, so losing and maintaining weight can be more difficult over time.

Three tips for healthy weight loss

The bottom line when it comes to healthy weight loss is to be aware of your caloric intake (and the reduced caloric needs as you age) and focus on the factors that you can control.

1. Start with the goal of losing 5 to 10 percent of your weight through more physical activity and healthier diets. The benefits can be dramatic.

2. For example, a person weighing 250 pounds who lost 5 to 10 percent would lose 13 to 25 pounds, which could lower their risk of diabetes, heart disease, stroke, and some cancers. Other benefits that you may actually feel sooner include more energy, less pain, and feeling less breathless or out of breath – which makes it a lot easier to keep moving.

3. Celebrate your victories at every milestone. When you hit 5 percent, feel better, or notice an increase in energy, give yourself a gold star, do your merry dance, or reward yourself with a favorite activity. You deserve it and the benefits are just beginning.

Slowly and steadily the race wins! Extreme diets and fitness routines are not sustainable in the long run. The saying “it’s a marathon, not a sprint” is true. Healthy weight loss and control is about what you can do each day to get more exercise and eat more fruits and vegetables, lean proteins, and whole grains than carbohydrates, fried foods, and sugar.

Dr. Bridget Gibson is the general practitioner for Brookwood Baptist Health.

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