Sustagrain is a high-fiber barley developed by ConAgra at the University of Montana, which is rich in beta-glucan and can help diabetics regulate their sugar intake. It is also a potential substitute for those with celiac disease due to its low gluten content. Sustagrain is currently only available to companies as a food substitute for flour. ConAgra is enthusiastic about developing this product as a substitute that can increase the health value of foods.
Sustagrain is a proprietary form of barley developed for the ConAgra company at the University of Montana. It’s called a functional food, which is defined as a food that has been tested and has shown health benefits for the consumer. In addition to being a “functional food”, foods such as sustagrain are still palatable to the consumer, making them attractive health products.
Sustagrain differs from traditional barley in its high fiber content. It is made up of about 30% dietary fiber. It is also rich in beta-glucan, which reduces the amount of sugar in the body. When people eat foods high in glucose, they can experience a rapid rise in body sugars which can be dangerous for diabetics. Finding carbohydrates like sustagrain that are high in beta-glucan, as opposed to traditional wheat which is relatively low in beta-glucan, can help a diabetic regulate their dietary sugar intake.
ConAgra is working to educate those who work with diabetics, such as dieticians, about the benefits of sustagrain, as it is appealing to the palate as well as being a healthy alternative to more traditional flours. It’s also of interest to those with celiac disease, a condition that makes people sick when they ingest wheat gluten. Sustagrain may end up being a good substitute for those with celiac disease due to its relatively low gluten content.
Sustagrain is not currently available to consumers, but is offered to companies as a food substitute for flour. ConAgra executives are not releasing information about the companies currently using sustagraine. However they are enthusiastic about developing this product as a substitute that can increase the health value of foods. It can be used for almost everything from smoothies to rice pilaf to increase the nutritional value of a food item.
Some who are health conscious worry about a food that was created as a result of laboratory science. These people point to other grains like amaranth and quinoa as better grain substitutes than sustagrain. However, the applications of sustagrain are much greater than those of amaranth or quinoa, so the use in products is more diverse than these more traditional grains. Initial studies of the product do not suggest that taking sustagrain is in any way dangerous and instead emphasize that it is of great value as a substitute food.
ConAgra has had great success with a similar product, ultragrain, which is whole wheat flour with the taste and lightness of white flour. Sustagrain’s success will depend on consumer satisfaction with its replacement in a variety of products.
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