Photo: VTT Technical Research Centre of Finland
Rye products are known to be more effective in maintaining satiety compared to other foods such as wheat products. Tests conducted by the VTT Technical Research Centre of Finland indicate that the structure of the rye food also makes a big difference: porous, moisture-absorbent rye breads and puffs are particularly effective in maintaining satiety. Read more at VTT's website.
The results of the study were published in the journal Food Quality and Preference. Reference: Pentikäinen, S., Sozer, N., Närväinen, J., Sipilä, K., Alam, S. A., Heiniö, R.-L., Paananen, J., Poutanen, K., Kolehmainen, M. (2017). Do rye product structure, product perceptions and oral processing modulate satiety? Food Quality and Preference, 60(April), 178–187. Link to the article.
Photo: Rolf-Lennart Witting
The international congress on rye and health 'The Power of Rye' was organized by the Nordic Rye Forum, held on June 7th and 8th, 2017 in Mariehamn, Åland Islands, Finland. The congress provided a forum for both academic research and industry to discuss the hot topics related to rye, such as the accumulating evidence on health benefits, the effect of technology and food processing, bioactive compounds, and the future of rye product development. The programme was divided into six consecutive sessions with distinct themes.
The website of the Nordic Rye Forum was launched in June 8th at the conference the Power of Rye this summer. The aim of this website is to inform the general public about results from research on the health effects of rye, and to inspire rye consumption for improved public health. The site is managed by researchers from the Nordic Rye Forum. Through this website, new research findings will be easily accessible to the general population. The information on this website is a results of independent scientific research.