The Functional Food Story
Functional foods as a concept originated in Japan during the year 1984, where it was called FOSHU-Food for Special Health Uses. Later on the concept was widely accepted around the world and it came to be called Functional foods. “Functional foods are those which offer additional documented health benefits in addition to the nutrients present in it”
It is well known that right kind of food along with right kind of life style leads to better health status. Health can be promoted and disease can be prevented by eating right kind of foods. Whole Grain Cereals have shown many positive health effects on regular consumption, like improved bone density, lowered blood pressure, health promoting intestinal microflora and lower risk for diabetes as per several scientific studies during the last few years. We will get not only valuable nutrients like zinc, copper, manganese, Iron & thiamine but also antioxidants which reduce the occurrence of free radicals known to be harmful to the body. Whole grain cereals and products made of whole grain cereals are health promoting and whole grain oats is unique as it contains both insoluble and plenty of soluble dietary fibre. The soluble fibre called beta glucan present in oats is proved to be effective in maintaining a normal blood cholesterol level.
Oats contain a soluble dietary fibre component called beta glucan which has been shown to reduce the level of blood cholesterol and thereby also the risk for coronary heart diseases. EFSA- European Food Safety Authority and FDA-Food and Drugs Administration of USA permit making claims based on this information.
Main component of Hildur products is whole grain oats. We add selected fruits, nuts, seeds, spices and ingredients of choice to produce these products which will offer excellent flavour, taste and nutritional value in addition to promoting good gut health to the consumers.
The Hildur Breakfast cereals are of four types. Hildur Muesli Fruits and Berries, Hildur Muesli Super Seeds, Hildur Muesli Nutty Magic, and Hildur Muesli-Nutri Combo. All these four Muesli variants are the result of creative cooperation among the top food scientists of Lund University, Sweden, Aventure ab Sweden, Glucanova ab Sweden, Anand Agricultural University, Anand, India and MS University, Baroda, India.
It is well known that right kind of food along with right kind of life style leads to better health status. Health can be promoted and disease can be prevented by eating right kind of foods. Whole Grain Cereals have shown many positive health effects on regular consumption, like improved bone density, lowered blood pressure, health promoting intestinal microflora and lower risk for diabetes as per several scientific studies during the last few years. We will get not only valuable nutrients like zinc, copper, manganese, Iron & thiamine but also antioxidants which reduce the occurrence of free radicals known to be harmful to the body. Whole grain cereals and products made of whole grain cereals are health promoting and whole grain oats is unique as it contains both insoluble and plenty of soluble dietary fibre. The soluble fibre called beta glucan present in oats is proved to be effective in maintaining a normal blood cholesterol level.
Oats contain a soluble dietary fibre component called beta glucan which has been shown to reduce the level of blood cholesterol and thereby also the risk for coronary heart diseases. EFSA- European Food Safety Authority and FDA-Food and Drugs Administration of USA permit making claims based on this information.
Main component of Hildur products is whole grain oats. We add selected fruits, nuts, seeds, spices and ingredients of choice to produce these products which will offer excellent flavour, taste and nutritional value in addition to promoting good gut health to the consumers.
The Hildur Breakfast cereals are of four types. Hildur Muesli Fruits and Berries, Hildur Muesli Super Seeds, Hildur Muesli Nutty Magic, and Hildur Muesli-Nutri Combo. All these four Muesli variants are the result of creative cooperation among the top food scientists of Lund University, Sweden, Aventure ab Sweden, Glucanova ab Sweden, Anand Agricultural University, Anand, India and MS University, Baroda, India.