Saaten-Union: Haferkongress 2020 | Interview I. Pfannebecker, Buchautorin & Journalistin, AmsterdamOn February 22, 2020 by Raul Dinwiddie
SAATEN-UNION – Breeding is the future I am a nutritionist and so of course
I’m always interested on healthy food and products.
I write cookbooks and articles for magazines about
end user nutrition and that’s why I’m concerned with
what the consumer wants, what the latest trends are, what moves people
– and then to present something what they could cook or copy at home. I think it’s great that so many different lectures have been held
with so many different aspects of how to look at oats.
And what I found very interesting – no matter whether they were oat breeders or
scientists concerned with nutrition – was the main topic that came with every lecture that oats somehow
is a pretty modern product, even though it’s been around for so long.
I observed in the past few years that the image of the oats has completely
changed in the consumer’s consideration. From the boring product that everyone has in the closet and that from time to time lands in the morning in the breakfast bowl, it really has become «Food Porn».
The creations are always more complex, visually appealing and that
really makes you want this “boring” old grain after all and to enjoy health benefits.
I have written a whole cookbook for porridge and oats,
with 23 different recipes with oatmeal. There is also an oat pizza, for example. There are different porridge variants in it.
Over-night oats which are good to prepare.
Oat bars, oat energy balls, everything possible oats
can queue for breakfast. SAATEN-UNION – Breeding is the future