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Finns have traditionally consumed a great deal of rye. The health-promoting effects of fibre, minerals and B-group vitamins in rye bread have long been known. The research findings of Professor Herman Adlercreutz of the University of Helsinki show that rye reduces the risk of cancer. These beneficial effects are attributed to the lignans contained in rye bran. The research has received international attention and interest in rye is growing. In summer 1999, the US Food and Drug Administration (FDA) authorized the health claim concerning the link between whole-grain products and reduced risk of cancer of the large intestine.
The health enhancement of rye is based on the rye fibre. There are general clinical studies of the benefits of rye fibre for health in Finland. The main benefits of rye fibre and whole-grain products in the diet are that they help stabilize blood sugar levels, help in weight control, minimize the risk of heart diseases, lower the risk of some cancers and improve gut function.
Finns eat approximately 50 kg of bread per person per year. One third of that is rye bread. In Finland, different regions of the country have their own rye traditions in addition to the nationwide favourites. Internationally known rye specialties include bite-sized breads, thin crisps and round crisps. Rye bread has a long tradition in Finland. It has been a food that kept ancestors alive and nourished farmers through many harsh winters.
Rye consumption is clearly highest in its northern growing areas. The use of rye is mainly based on local traditional nutritional practices. The traditional rye bread is the dark sour bread known in Finland, the Baltic states, Poland, Belarus and the Russian Federation. This tradition has somewhat changed on its way to the west, for instance to Sweden, Denmark and Germany. Generally, during recent decades, rye consumption has decreased in countries where its consumption has traditionally been high, and increased in countries where consumption has been low. The research around rye and its positive effects on health has already raised interest within the cereal industry. Several innovative rye products have become available, and consumers' interest in rye is still growing.
Finnish rye bread is whole-grain - in other words, the whole grain gets milled. This makes Finnish rye bread extremely healthy and rich in fibre, and it also distinguishes it from rye bread made in other countries. The Finnish bakery industry is making a concerted effort to export its rye products. For example, Vaasan & Vaasan has developed its fibre-rich FINN CRISP crispbreads specifically with export markets in mind. Today FINN CRISP crispbread products are exported to over 40 countries around the world.Vaasan & Vaasan has also added the FDA health claim to its packages in the US.
More information:
http://www.leipatiedotus.fi
http://www.vaasan.com
Oats cultivated in Finland offer exceptionally high nutritional values
The FDA had earlier authorized the health claim concerning the link between oats and reduced risk of heart disease. Traditionally, oats have been used in Finland for porridge and baking. Now oat bran is also used in a yoghurt-type product. Professor Hannu Salovaara of the University of Helsinki has patented a fermented oat-bran snack, Yosa, which is flavoured with various fruits, just like a yoghurt. In addition to the beneficial effects of oat bran, Yosa contains a unique mix of probiotic bacteria such as Bifidobacterium lactis BB-12TM, Lactobacillus acidophilus LA-5TM and Lactobacillus Rhamnosus 705. It is ideal for vegans, it is fat free and has a significantly lower energy content than traditional yoghurts. Yosa is developed and made by a small company called Bioferme Oy.
 Oats cultivated in Finland offer exceptionally high nutritional values. Researchers have detected ample amounts of soluble fibres and antioxidants, while findings further indicate that many components of oats promote general health and well-being, and are especially good for the stomach. The main benefit of oats lies in a unique soluble fibre, beta-glucan, which helps lower cholesterol and also balances blood sugar. Oats are also a rich source of important minerals, vitamins and antioxidants.
The new research results have encouraged the use of oats with patients suffering from diverse diseases. Finns use great quantities of oats, in porridges, breakfast cereals and bakery products.
Finnish oats are of the very highest quality. The grains are large, light in colour, offer excellent nutritional values and are simply delicious. Around 1000-1500 million kilos of oats are produced in Finland every year and exported to other EU countries, the US and elsewhere. The healthiness of oats has long been known in Finland and their use is set to increase within Europe as well.
Oats are well positioned as a raw material for functional foods, given the health-promoting effects of the soluble beta-glucan fibre found in this cereal crop. Oat fractions produced by the new technology are perfect for beverages, dairy applications, baking, snack products and fermented products. Finnish oats have gained a global reputation for enhancing health.
More information:
http://www.oatsandhealth.org
http://www.bioferme.fi
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