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Food & Beverage Barley Research Projects
The Alberta Barley Commission also provides funds and support for the following food barley projects:
Cereals Scientist Research Chair, University of Alberta
This multi-year project has established a cereals scientist research chair to conduct industry-driven projects and coordinate with the Cereal Utilization Centre.
Funding:
$ 300,000 - Alberta Barley Commission
$ 600,000 - Alberta Crop Industry Development Fund
Development of Barley Food Ingredients with High Functional and Nutritional Properties
The objective of this project is to create novel, ready-to-use food ingredients from barley grain via physical means including roller milling, pin milling, air classification, pearling, cutting, and flaking.
Cooperating scientists: Linda Malcolmson and Lisa Humiski of the Canadian International Grains Institute and Marta Izydorczyk of the Canadian Grain Commission
Funding:
$ 15,000 - Alberta Barley Commission
$ 30,000 - National Sciences and Engineering Research Council of Canada (NSERC) Industrial Post Graduate Scholarship Program
Investigating the Role of High Fibre Barley Products in the Prevention and Management of Diabetes – Determining the Role of Starch Composition on Glycemic Response to Barley
This project is examining the nutritional benefits of high-quality barley food products and ingredients with respect to prevention and management of diabetes.
Cooperating scientists: Nancy Ames, Agriculture and Agri-Food Canada, Cereal Research Centre, Brandon
Funding:
$ 50,000 - Alberta Barley Commission
$ 50,000 - Agriculture and Agri-Food Canada’s Matching Investment Initiative
Crop Utilization and Enhanced Materials Research Centre (CUEMRC) at Agri-Food Discovery Place
This ongoing project supports a University of Alberta facility that is exploring value-added and functional food components and bioproducts of both animal and plant products. The facility complements the Food Processing Development Centre.
Funding:
$ 200,000 - Alberta Barley Commission
$ 11.4 million in total Government contributions
$ 1.9 million in total Industry contributions from such organizations as:
Alberta Beef Producers
Alberta Canola Producers Commission
Canadian Wheat Board
Cargill
Lilydale
Development of Barley Beverages for the Functional Food Industry
This project is developing methods for processing barley beverages and evaluating their quality. It is also identifying cultivars most suitable for beverage applications, determining pre-treatment effects on barley properties important to beverage production, and conducting consumer sensory evaluation of beverage products.
Cooperating scientist: Nancy Ames, Agriculture and Agri-Food Canada, Cereal Research Centre, Brandon
Funding:
$ 30,000 - Alberta Barley Commission
$ 30,000 - Agriculture Research & Development Initiative
Barley-Based Functional Foods/Nutraceuticals and Their Health Benefits
This project investigated the health benefits of whole barley and its isolated fractions compared to other dietary components.
Cooperating scientist: Feral Temelli, University of Alberta, Department of Agricultural, Food, and Nutritional Science
Funding:
$ 25,000 - Alberta Barley Commission
$ 95,189 - Alberta Agriculture Research Institute (AARI)
+ in-kind contributions from the University of Calgary and the University of Alberta
Barley Sample Identification Program for the Japanese Market
This project supplied a Japanese processor with barley samples from Alberta over a three-year period that had been screened for potential application prior to shipping.
Cooperating scientist: Darcy Driedger, Alberta Agriculture and Rural Development, Brooks
Funding:
$ 28,990 - Alberta Barley Commission
$ 29,104 - Alberta Crop Industry Development Fund (ACIDF)
+in-kind contributions from Alberta Agriculture and Rural Development
Shochu Barley Commercialization
This project is developing a value chain with key farmers to supply a premium barley market in Japan with grown in Alberta Shochu barley that consistently meets end-user specifications. See stories in Barley Country March 2008 (page 11) and Barley Country January 2008 (page 14).
Cooperating scientists: Jim Helm, Patricia Juskiw, Joseph Nyachiro, Lacombe Field Crop Development Centre; Darcy Driedger, Darcy Driedger, Brooks, Richard Joy, Rahr Malting Canada Ltd.
Funding:
$ 36,500 - Alberta Barley Commission
$ 292,767 - Agriculture and Food Council of Alberta
$ 32,900 - Agriculture Council of Saskatchewan
$ 3,290 - Investment Agriculture Foundation of British Columbia
Additional funding from Rahr Malting Canada Ltd. and Alberta Agriculture & Rural Development
Development and Commercialization of Barley Foods
This is an extensive pilot-scale research project examining barley product prototypes and processes with improved functional and nutritional properties. By partnering with grower associations, grain companies, and food companies, the project will provide an opportunity for the growth of a profitable value-chain for all players. As well, this project is creating a collaborative product development strategy, which will allow market opportunities to be captured and ensure sustainable growth in the food barley sector. See story in Barley Country January 2008 (page 14).
Cooperating scientists: Linda Malcolmson, Canadian International Grains Institute; Kevin Swallow, Leduc Food Processing Development Centre
Funding:
$ 35,000 - Alberta Barley Commission
$ 500,000 - Advancing Canadian Agriculture and Agri-Food
$ 35,000 - Canadian Wheat Board
$ 5,000 - Maidstone Bakeries
Additional in-kind funding from Viterra & FarmPure Seeds
Cevena/Viscofiber® Extended Clinical Study
This project developed food/beverage products incorporating oat & barley beta-glucan, and conducted a multi-centre clinical trial to determine the effects of beta-glucan fibre on human health.
Cooperating scientists: Feral Temelli and Thavaratram Vasanthan, University of Alberta, Department of Agricultural, Food and Nutritional Science
Funding:
$ 35,000 - Alberta Barley Commission
Evaluation of Western Canadian Pearled Barley for the Japanese Shochu Market
This project identified Canadian barley samples suitable for Shochu manufacture in Japan, and researched secondary requirements for Shochu barley.
Cooperating scientist: Darcy Driedger, Brooks.
Additional funding provided by the Alberta Agriculture Research Institute (AARI), Alberta Economic Development and Westcan Malting (Rahr Malting)
Funding:
$ 25,000 - Alberta Barley Commission
$ 25,000 - Alberta Agricultural Research Institute
$ 22,200 - Alberta Economic Development
+ in-kind contributions from Westcan Malting (Rahr Malting)
Food for Health Innovation Program – Infrastructure Grant
This grant was used to purchase equipment to expand research capabilities in the value-added processing area.
Cooperating scientist: Feral Temelli, University of Alberta, Department of Agricultural, Food, and Nutritional Science.
Funding:
$15,000 - Alberta Barley Commission
+ continued support from the Canadian Agri-Infrastructure Program Canada Agri-Infrastructure Program, Alberta Agricultural Research Institute (AARI) & other industry partners.
Overcoming Barriers to Barley Food Consumption: Optimizing Product Color to Meet Consumer Preferences
This project will determine the specific compounds and processes involved in the discolouration of barley during food processing.
Cooperating scientist: Nancy Ames, Agriculture and Agri-Food Canada, Cereal Research Centre, Brandon
Funding:
$ 50,000 - Alberta Barley Commission
$ 50,000 - Agriculture and Agri-Food Canada’s Matching Investment Initiative
To Determine the Role of Starch Composition on the Glycemic Index of Barley Products
This project examines the nutritional benefits of high quality barley food products and ingredients with respect to the prevention and management of diabetes.
Cooperating scientist: Nancy Ames, Agriculture and Agri-Food Canada, Cereal Research Centre, Brandon
Funding:
$ 50,000 - Alberta Barley Commission
$ 50,000 - Agriculture and Agri-Food Canada’s Matching Investment Initiative
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