From Seed to Spoon Part Two

Disclosure: This episode is sponsored by The Quaker Oats Company. Steven Dominguez and Danielle Dalheim are employees of Quaker’s parent company, PepsiCo.

This episode will explore Quaker’s oat milling technology as well as the culinary versatility of oats, encouraging listeners to think beyond the breakfast bowl.

Tune into this episode with guests Chef Steven Dominguez and Dietitian Danielle Dalheim to learn about:

· an overview of the oat milling process

· how different milling techniques impact texture, cooking time and culinary applications

· the nutritional profile of oats and if that changes when milled into different forms

· gluten-free milling technology

· gluten-free claims, products

· whole grain claims and other regulatory insights

· tips for preparing oats in a variety of ways

· culinary inspiration and savory oat preparation tips

· innovations on the horizon

Full shownotes, transcript and resources at: https://soundbitesrd.com/259

259: Nutrition Claims & Culinary Versatility: Quaker Oats from Mill to Table – Steven Dominguez & Danielle Dalheim 31:33 Share

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259: Nutrition Claims & Culinary Versatility: Quaker Oats from Mill to Table – Steven Dominguez & Danielle Dalheim