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A new era in milling

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WHITLEY BRIDGE, UNITED KINGDOM – Whitworth, the UK’s largest grain mill, has made a groundbreaking investment in Bühler’s E3 mill, making it the first grain processor in the world to adopt the new technology. The new installation, which was completed in September, is the latest step in a long-term partnership between the British company and the Swiss solution provider.

Mike Peters, CEO of Whitworth Bros. told World Grain that Whitworth is a very proud family business.

“Whitworth Bros. Ltd. and Carr’s Flour Mills Ltd. are part of the Whitworth Milling Group, which is a family business, ”he said. “The main shareholder is Martin George, whose son Michael is also on the board.”

Frank George (Martin’s grandfather) bought Whitworth in Wellingborough in the late 1920s and then bought Cadge and Coleman in Peterborough in 1936. The company has worked closely with Bühler for three decades.

“We were a small company,” he says.

Then, in the 1990s, the family decided to invest in new technology. It all started with a flour mill at the Wellingborough site, a project carried out with Bühler. Production started in 1998 in a building for two mills. The second Bühler mill followed in 2004.

“The business has continued to grow, and in 2006 we installed another Bühler plant in Peterborough,” said Peters. “That continued very successfully, so that we installed a second system in Peterborough.”

The company built another flour mill in Wellingborough in 2012.

“At this point we are continuing our organic growth,” said Peters. “Then we acquired the Smith’s Flour Mills assets in 2012 when Smith went into administration.”

Smith’s had three locations in Worksop, Holbeach and Langley. Worksop and Holbeach were retained and Langley decommissioned.

“In 2016 we acquired two heat treatment plants from Jas Bowman,” said Peters. “Bowman’s has decided to leave the UK flour mill market. In September 2016, Whitworth acquired Carrs Flour Mills Ltd., which had recently built a new Buhler flour mill in Kirkcaldy. “

Then, in 2018, Whitworth acquired two Rank Hovis locations, Manchester and Selby, when the former British flour mills giant decided to produce for its own bakery locations.

“Then of course the most important and most recent step for us is the new development at Whitley Bridge, the new E3 flour mill,” he said.

With the investments and growth of the past three decades, Whitworth now produces around 1.4 million tonnes of flour (wheat equivalent) per year, making it the largest grain miller in the UK.

“We are all aware that grain milling is not a high-margin business,” he said. “The family and the board of directors gave us a very clear focus on the focus that we are setting. It’s about quality, service, food safety, innovation, the best technology and the best people. If you can use these pillars as building blocks for your business, you have the opportunity to gain market share. “

Peters said that if you look at the latest Mill E3, “there are so many innovations”, highlighting the groundbreaking Internet of Things (IoT) and the blockchain capabilities of the new mill.

When it comes to sustainability and energy consumption, Whitworth also benefits when it comes to innovation and technology.

“These are all benefits of investing,” said Peters. “From our point of view, there are like-minded companies who could be our customers, or perhaps are our customers, who would join us and benefit from a very sustainable, secure value chain.

“We have a pretty good reinvestment history. We always want to make sure that we stay at the top, do pioneering work and develop this technology further together with Bühler. If you want to be efficient and deploy your highly qualified colleagues properly, you can be very competitive with this investment. “

The company operates its own logistics.

“We employ our own drivers – over 170 of them,” said Peters. “We have over 100 assets on the road that are well branded so people know when they see our trucks. This whole service commentary doesn’t just end at the mill door. All of our colleagues are involved in this service and value chain.

“We also work very hard with our tanker truck manufacturers to test innovation and technology. It’s not just the mill side. It deals with the delivery and how you can further secure these deliveries to your customers. “

Peters said the company’s mills were built in strategic locations, generally in the UK’s main grain growing region, east England.

“We’re in the grain basket,” he said. “We’re trying to bring in wheat from 40, 50, 60 miles away. It helps with this sustainability. It helps to reduce your carbon footprint. “

Peters also emphasized the importance of designing the reception facilities of new mills with the driver in mind.

“We want to give them high capacity and ease of use,” he said. “If you can drive your visiting drivers in and out very quickly, it becomes a preferred destination. They want to serve you.

“Leaving drivers waiting on site to unload grain doesn’t help. From the planning stage onwards, great importance is attached to ensuring that we do everything correctly and quickly. It encourages freight forwarders and traders to want to serve us. “

Speaking at a time when UK farmers and grain traders are just beginning to find markets for freshly harvested wheat, he underlined the importance of being a customer of choice.

He also emphasized the importance of flexibility in a changing market. The shifts in consumer behavior due to COVID-19 and the restrictions that come with it have brought this lesson home.

“What we saw during the pandemic is that the hospitality industry was struggling and where you would have had a supply in the hospitality industry it was moving to other sectors,” he said. “It moved in industry, doughs, coatings. It moved in small retail packs and home baking.

“We are very careful not to be too heavily leveraged in a particular sector. We are very adaptable. We can deal with market trends very quickly. “

The pandemic changed not only the market, but also the way millers work. Where employees could work remotely, they did.

“That was done very quickly,” he said. “You are putting in all the necessary COVID controls that you can. We followed government guidelines. We were very fortunate that we had very few colleagues who were sick. In the case of grain mills, the actual operation of the mill does not depend on many people due to the degree of automation available to us. You can do it with one person. You can run it from any smart device. “

The focus was on the drivers.

“We had to be very careful,” said Peters. “If you had a problem with your driving force, no matter how good you were at making the product, you couldn’t deliver it. Like the entire industry in Great Britain, we succeeded in doing this very well. “

Peters is enthusiastic about working with Bühler.

“The great thing for both companies is that we have a really good partnership,” he said. “We work very openly. We like to challenge each other. Bühler is very good at technical flowsheet design and construction of a mill, and we are very good at operating them. “

Whitworth is researching the “intelligent” capabilities of the new E3 mill and Peters would like to exploit the full potential of a system with over 15,000 data measurement points. The aim of the Bühler design is that the data generated and analyzed at the Whitley Bridge plant enable the machines to optimize their own production and move towards the SmartMill, which the Swiss company calls.

Sensors control the incoming wheat, while the fully integrated grinding system from Arrius constantly controls the flow rate and the fluctuating raw material quality. There is a temperature and vibration management service (TVM), a yield management system (YMS), a failure and downtime analysis (EDA), an overall equipment effectiveness (OEE) and a replay.

The result is continuous data feeds on the machine and process, on possible maintenance problems and on the relationship between machine performance and quality and efficiency.

The information from the sensors is sent to the Bühler Mercury Manufacturing Execution System (MES) to facilitate control of every aspect of the internal operations of the plant, and to the Bühler Insights IoT platform, where algorithms compare past and current production and process parameters . The system ensures that the mill always works with optimum efficiency in order to produce a product of the highest possible quality.

“There is a lot of data that needs to be analyzed,” said Peters. “It’s fantastic and will continue to evolve in the future. It’s very exciting. “

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Whole Grain Benefits

For the 55-and-over crowd, March 27-April 3, 2022 | Local News

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For information about services available to older adults, contact Pam Jacobsen, director of the Retired and Senior Volunteer Program and Helen Mary Stevick Senior Citizens Center, 2102 Windsor Place, C, at 217-359-6500.

RSVP and the Stevick Center are administered by Family Service of Champaign County.

ANNOUNCEMENTS

  • Active Senior Republicans in Champaign County’s monthly meeting will be held at 9:30 am on April 4 in the Robeson Pavilion Room A & B at the Champaign Public Library. This month’s speakers will be Jesse Reising, Regan Deering and Matt Hausman, Republican primary candidates for the newly redrawn 13th Congressional District.
  • Parkland Theater House needs four ushers each night for “The SpongeBob Musical,” opening April 14. There will be nine shows in total — April 14-16, April 22-24 and April 29-May 1. For details, call or email Michael Atherton, Parkland Theater House Manager, theatre@parkland.edu or 217-373-3874.
  • Parkland College also needs four volunteers for commencement. The commencement ceremony will be in person at Krannert Center for the Performing Arts at 8 pm May 12. Volunteers needed from 6:30 to 8 pm For details, contact Tracy Kleparski, Director of Student Life, at TKleparski@parkland.edu or 217- 351-2206.
  • The Milford High School National Honor Society and Student Council is hosting a Senior Citizens Banquet at 6 pm April 22. The event will be held in the MAPS #124 Gymnasium (park at south doors at Milford High School. To RSVP, call Sandy Potter at 815-471-4213.

STEVICK CENTER ACTIVITIES

Knit or crochet for those in need:

Meditative Movement with Yoga:

  • 9 to 10:15 am Tuesdays and Thursdays.

Bingo:

  • 11 am to noon, second and fourth Tuesdays. Call 217-359-6500.

Bridge:

  • Noon to 3 pm Thursdays.

Euchar:

Card game 13:

  • To sign up to play, call 217-359-6500 and ask for Debbie.

Men’s group:

  • 9 am Monday-Friday. Join us for a cup of coffee and great conversation.

HOT LUNCH PROGRAM

The Peace Meal Nutrition Program provides daily hot lunches at 11:30 am for a small donation and a one-day advance reservation at sites in Champaign, Urbana, Rantoul, Sidney (home delivery only), Mahomet (home delivery only) and Homer.

For reservations, call 800-543-1770. Reservations for Monday need to be made by noon Friday.

NOTE: There is no change for home deliveries, but at congregate sites, you can get a carry-out meal.

Sunday:

  • BBQ pork sandwich, mini potato bakers, corn, creamy cole slaw, bun.

Tuesday:

  • Turkey pot roast with carrots and celery, Italian green beans, pineapple, whole grain roll.

Tuesday:

  • Savory sausage stew, broccoli, chunky apple sauce, biscuit, surprise dessert.

Tuesday:

  • Meatloaf, mashed potatoes and brown gravy, tomatoes and zucchini, apricots, whole-grain roll.

Friday:

  • Chef’s choice — regional favorites will be served.

VOLUNTEER OPPORTUNITIES

If you are 55 and older and want to volunteer in your community, RSVP (funded by AmeriCorps Seniors and the Illinois Department on Aging) provides a unique link to local nonprofits needing help. We offer support, benefits and a safe connection to partner sites.

Contact Pam Jacobsen at rsvpchampaign@gmail.com or 217-359-6500.

CURRENT NEEDS

Senior Volunteers.

  • RSVP of Champaign, Douglas and Piatt counties/AmeriCorps Senior Volunteers is your link to over 100 nonprofit organizations. Please contact Pam Jacobsen at rsvpchampaign@gmail.com or call 217-359-6500 for volunteer information.

Food for seniors. Handlers needed to unload boxes of food for repackaging at 7 am on the second and fourth Tuesdays of the month. We are looking for backup delivery drivers to deliver food to seniors. Contact Robbie Edwards at 217-359-6500 for info.

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Whole Grain Benefits

The future of nutrition advice

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By Lisa Drayer, CNN

(CNN) — Most of us know we should eat more fruits, vegetables and whole grains.

So why would the National Institutes of Health spend $150 million to answer questions such as “What and when should we eat?” and “How can we improve the use of food as medicine?”

The answer may be precision nutrition, which aims to understand the health effects of the complex interplay among genetics, our microbiome (the bacteria living in our gut), our diet and level of physical activity, and other social and behavioral characteristics.

That means that everyone could have their own unique set of nutritional requirements.

How is that possible? I asked three experts who conduct precision nutrition research: Dr. Frank Hu, professor of nutrition and epidemiology and chair of the Department of Nutrition at the Harvard TH Chan School of Public Health, and Martha Field and Angela Poole, both assistant professors in the division of nutritional sciences at Cornell University’s College of Human Ecology.

Below is an edited version of our conversation.

CNN: How is precision nutrition different from current nutrition advice?

dr Frank Hu: The idea of ​​precision nutrition is to have the right food, at the right amount, for the right person. Instead of providing general dietary recommendations for everyone, this precision approach tailors nutrition recommendations to individual characteristics, including one’s genetic background, microbiome, social and environmental factors, and more. This can help achieve better health outcomes.

CNN: Why is there no one-size-fits-all prescription when it comes to what we should be eating?

Huh: Not everyone responds to the same diet in the same way. For example, given the same weight-loss diet, some people can lose a lot of weight; other people may gain weight. A recent study in JAMA randomized a few hundred overweight individuals to a healthy low-carb or low-fat diet. After a year, there was almost an identical amount of weight loss for the two groups, but there was a huge variation between individuals within each group — some lost 20 pounds. Others gained 10 pounds.

Martha Field: Individuals have unique responses to diet, and the “fine adjust” of precision nutrition is understanding those responses. This means understanding interactions among genetics, individual differences in metabolism, and responses to exercise.

CNN: How do we eat based on precision nutrition principles now?

Huh: There are some examples of personalized diets for disease management, like a gluten-free diet for the management of celiac disease, or a lactose-free diet if you are lactose intolerant. For individuals with a condition known as PKU (phenylketonuria), they should consume (a) phenylalanine-free diet. It’s a rare condition but a classic example of how your genes can influence what type of diets you should consume.

Angela Poole: If I had a family history of high cholesterol, diabetes or colon cancer, I would increase my dietary fiber intake, eating a lot of different sources, including a variety of vegetables.

fields: If you have high blood pressure, you should be more conscious of sodium intake. Anyone with a malabsorption issue might have a need for higher levels of micronutrients such as B vitamins and some minerals.

CNN: There is research showing that people metabolize coffee differently. What are the implications here?

Huh: Some people carry fast caffeine-metabolizing genes; others carry slow genes. If you carry fast (metabolizing) genotypes, you can drink a lot of caffeinated coffee because caffeine is broken down quickly. If you are a slow metabolizer, you get jittery and may not be able to sleep if you drink coffee in the afternoon. If that’s the case, you can drink decaf coffee and still get the benefits of coffee’s polyphenols, which are associated with decreased risk of heart disease and diabetes without the effects of caffeine.

CNN: How much of a role do our individual genes play in our risk of disease? And can our behavior mitigate our disease risk?

Huh: Our health is affected by both genes and diets, which constantly interact with each other because certain dietary factors can turn on or off some disease-related genes. We published research showing that reducing consumption of sugary beverages can offset the negative effects of obesity genes. That’s really good news. Our genes are not our destiny.

Another area of ​​precision nutrition is to measure blood or urine metabolites, small molecules produced during the breakdown and ingestion of food. For example, having a higher concentration of branched-chain amino acids (BCAAs) strongly predicts one’s future risk of diabetes and cardiovascular disease. The blood levels of BCAAs depend on individuals’ diet, genes and gut microbiome. We found that eating a healthy (Mediterranean-style) diet can mitigate harmful effects of BCAAs on cardiovascular disease. So measuring BCAAs in your blood may help to evaluate your risk of developing diabetes and cardiovascular disease and encourage dietary changes that can lower the risk of chronic diseases down the road.

fields: The environmental effects can sometimes be on the same magnitude as the genetic effects with respect to risk for disease.

CNN: Our individual microbiomes may be able to dictate what type of diet we should be consuming. Can you tell us about this emerging research? And what do you think of microbiome tests?

Poole: Research has shown that in some people, their blood sugar will spike higher from eating bananas than from eating cookies, and this has been associated with microbiome composition. Scientists have used microbiome data to build algorithms that can predict an individual’s glucose response, and this is a major advance. But that’s not an excuse for me to shovel down cookies instead of bananas. Likewise, if the algorithm suggests eating white bread instead of whole-wheat bread due to blood glucose responses, I wouldn’t just eat white bread all the time.

At the moment, I’m not ready to spend a lot of money to see what’s in my gut microbiome… and the microbiome changes over time.

Huh: Microbiome tests are not cheap, and the promise that this test can help develop a personalized meal plan that can improve blood sugar and blood cholesterol … at this point, the data are not conclusive.

CNN: How will nutrition advice be different 10 years from now?

Poole: I think you will receive a custom-tailored grocery list on an app — foods that you want to buy and foods that you want to avoid, based on your blood sugar responses to foods, your level of physical activity and more.

Huh: We will have more and better biomarkers and more affordable and accurate nutrigenomics and microbiome tests as well as better computer algorithms that predict your response to food intakes.

But these technologies cannot substitute general nutrition principles such as limiting sodium and added sugar and eating more healthy plant foods. In a few years, you may be able to get a more useful response from Alexa if you ask her what you should eat — but like other answers from Alexa, you’ll have to take it with a grain of salt.

The CNN Wire
™ & © 2022 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

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Whole Grain Benefits

Are Peanut Butter and Jelly Sandwiches Healthy?

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In order to assess its nutritional value, first we must discuss the breakdown of this sandwich.

Typically, there are three main ingredients — bread, peanut butter, and jelly — each with different nutritional values.

Nutritional value of bread

Bread can be a part of a balanced diet. The nutritional value of bread depends on the type chosen.

For starters, whole-grain bread is the best option because it provides a higher amount of nutrients. Whole grain kernels have three parts: the bran, endosperm, and germ (1).

Because whole grain bread retains all three parts, it’s higher in protein and fiber compared with other breads. These nutrients slow the absorption of sugar into your blood stream and keep you full longer (2, 3).

Whole grain bread is also richer in key nutrients, like B vitamins, iron, folate, and magnesium. Look for the word “whole” as part of the first ingredient in bread’s nutritional label (2).

Choosing sprouted grain bread, like Ezekiel bread, is also an excellent choice. The sprouting process increases digestibility and bioavailability of nutrients. Studies show sprouted bread has more fiber, vitamin E, and vitamin C, and beta-glucan (4).

Sourdough bread is fine, too. Although it’s not as high in fiber and protein, it has a lower glycemic index than white bread.

Glycemic index measures how quickly food increases blood sugars. In general, foods with a lower glycemic index better support your overall health.

But keep in mind that glycemic index doesn’t tell the whole story. We must look at the meal as a whole — for example, what we add to the bread. Nutrients, like protein and fats, can help lower the overall glycemic load of a meal, and serving sizes also play a role (5).

As a guideline, look for whole grain breads that offer at least 2 grams of fiber per slice. We also suggest using bread that contains 3 grams of protein or more per slice.

If that’s not available, sourdough bread may be your next best option.

Summary

Choose breads that are higher in fiber and protein, like whole grain bread or sprouted grain bread. These varieties help slow absorption of sugars and keep you full longer.

Nutritional value of peanut butter

Many people find peanut butter delicious.

Nutritionally, it also delivers. Peanut butter is a good source of protein and healthy fats, important for all stages of life, especially growing children. Plus, it’s a good source of fiber.

Two tablespoons (32 grams) of smooth peanut butter contain 7 grams of protein, 16 grams of fats, and 2 grams of fiber (6).

Importantly, the majority of fats in peanut butter are unsaturated fats. Research consistently indicates that replacing saturated fats found in animal products with more unsaturated fats (like those in peanut butter) may lower cholesterol and improve heart health (7, 8).

For growing kids, healthy fats are vital for healthy development. Plus, fats help absorb the vitamins A, D, E, and K, all of which play a synergistic role in supporting immune and brain health (9, 10).

Contrary to popular belief, conventional peanut butter doesn’t usually have more sugar than 100% natural peanut butter. However, it may have more salt (6).

When shopping, check the nutrition labels to ensure it doesn’t contain additional ingredients other than peanuts.

When enjoying natural peanut butter, the oil will separate from the peanut butter. Not to fret — just give it a good stir! This helps mix the oils with the solids.

Pro tip: You can store peanut butter upside down in the fridge to keep it from separating again!

Summary

When available, choose 100% natural peanut butter, as it’s lower in salt. Remember to stir the peanut butter before eating to mix the oils with the solids.

Nutritional value of jelly

The PB&J sandwich isn’t complete without jelly or jam. What’s the difference, anyway?

Well, while jellies and jams have similar nutritional value and taste, there’s a slight difference: Jellies are made with fruit juice, while jam is made with the fruit juice and pulp (7).

Both jellies and jams contain pectin (artificially added to jelly), which has prebiotic effects that may improve gut health (8).

However, both are naturally high in sugar, so enjoy them in moderation. To have more say in the ingredients used, you can try making your jelly at home.

If you’re buying from a store, look for jellies with no added sugar in the ingredients list. Alternative names for added sugars include glucose, sucrose, dextrose, and fructose.

Summary

Jellies are high in natural sugars and contain pectins that may have a beneficial effect in promoting good health. Try to choose jellies with no added sugars.

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