Canada’s barley industry wants consumers to know barley is good for them.
It will soon be asking Health Canada to approve a health claim for barley, similar to one approved last year by the U.S. Food and Drug Administration (FDA).
If everything goes as planned, that approval could come within three or four months.
“Those familiar with barley have known for years that it has a positive impact on health,” said Andrea Hilderman, manager of the Canadian Wheat Board’s food barley program.
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“It’s just a matter of proving it to Health Canada.”
In May 2006, the FDA approved a health claim stating that barley reduces the risk of heart disease.
That’s what Canadian barley groups want, but until Health Canada gives its approval, no such claim can be made.
Numerous studies have shown that barley, which is high in soluble fibre and beta-glucans, can help reduce serum cholesterol levels, increase high density lipo-protein, which is good cholesterol, control Type 2 diabetes, reduce high blood pressure and control weight.
Barley can be used in a variety of food products, including tortillas and tortilla chips, pasta, pan breads, muffins, cookies, pancakes, soups and stews.
Hilderman said that while Canadian consumers are exposed to the U.S. health claim through advertising that originates south of the border, that’s not good enough.
“It would be much more beneficial to have our own health claim because I think our consumers have a great deal of faith in the health structure here,” she said.
A coalition of 30 barley industry groups, led by the Alberta Grain Commission and including the CWB, the Canadian International Grains Institute, the Barley Development Council and commercial businesses, is working on the initiative.
“Pretty well everyone is onside,” said Nikki Barnes, project manager for the commission.
“What we don’t know is how long it’s going to take or how much it’s going to cost.”
A team led by Nancy Ames, a research scientist at Agriculture Canada’s cereal research centre in Winnipeg, has spent much of the past year gathering the scientific data required by Health Canada.
That has involved a comprehensive survey and evaluation of all the studies done on the relationship between barley beta glucan and human health.
Ames said the next step is for that data and evidence to be reviewed by experts in food chemistry and nutrition.
“I expect the results of that will determine what happens next,” she said.
“If it passes, we’d only need two to four months more work to get it ready.”
Hilderman said some in the food industry have expressed frustration over how the health claim process works in Canada.
“A lot of people feel it’s holding them back in their ability to develop their products to their full potential,” she said, whether that’s barley, oats, flax or pulses.
“They all want health claims on their labels.”
However, Ames said if consumers are going to be told food provides a specific health benefit, the claim must be based on solid science.
“Yes, barley is good for you, but if we’re going to state it lowers cholesterol we better be sure it’s going to do that,” she said.
“We have to work closely with Health Canada on this.”
The experience with oats, which received the first-ever health claim from the FDA in 1997, showed that consumption will increase once consumers are made aware of the health benefits of a specific food.
It’s expected the same thing would happen with barley, providing increased markets and revenues for barley processors and producers, although no studies have been done to attach a dollar figure to those potential benefits.
Jeff Nielsen, president of the Western Barley Growers Association, said a health claim would definitely provide a significant benefit to growers.
“If we can get that kind of recognition it would increase awareness and could lead to increased production,” he said.
However, he added, a limited number of producers will benefit directly because food barley will always be a small part of total barley production.
It will have to be marketed through a closed loop identity preserved system and will have to provide a price premium to make up for the lower yield of hulless varieties.
There are number of food barley varieties either on the market or in development.
Waxy food barleys, such as CDC McGwire, have a starch content ideal for producing tortillas, chips and similar products, while non-waxy varieties, such as Millhouse, are targeted at the baked wheat product industry.
