Exploring the potential of perennial grain Intermediate Wheatgrass (Thinopyrum intermedium) as a novel food ingredient

Sustainable food production starts with sustainably produced ingredients. Cereals are staple foods all over the world, and all major cereals are annual plants. From an environmental perspective, the main advantage of perennials over annuals is the perennials’ extended root system. Introducing perennial alternatives to annual cereal crops would open up a new way for combating problems such as soil erosion and nitrogen leaching. Among the perennial grains currently explored for food cultivation is Intermediate Wheatgrass (Thinopyrum intermedium), IWG. However, cereals need to fulfill certain functional requirements, depending on the end use. Therefore, in collaboration with breeders, geneticists and agronomists, a team of food scientists is currently characterizing IWG breeding populations for parameters relevant to food use. Cereal proteins have the biggest influence on a grains’ application potential. The prolamin profile of IWG is similar to many other cereal grains: It is poor in high-molecular weight glutenins and therefore dough-forming ability, but does contain gliadins, and can therefore not be marketed as gluten free. Moreover, while breeders have succeeded in increasing endosperm to bran ratios, the grains are much thinner than more commonly cultivated grains. This leads to lower starch but higher dietary fiber contents. Our team has examined protein composition, structure and interactions during processing of whole and refined IWG, as well as blends thereof. We are currently conducting shelf life studies to determine optimum storage conditions of intact kernels. Grains are analyzed for parameters indicative of chemical and enzymatic rancidity, in addition to phytochemical status. Ultimately, our goal is to find optimum processing conditions to maximize IWGs success as a sustainably sound alternative to other grains.