LETTERS

Proanthocyanidin-free barley variety not mentioned
I enjoyed very much Donald E. Pszczola’s article, “New Ingredient Developments Are Going with the Grain” (February 2003, p. 46). Reading the section on barley, I was surprised to see no mention of proanthocyanidin-free barley. Work at Washington State University by Professor Diter von Wettstein will culminate in the 2003 release of the proanthocyanidin-free variety ‘Calypso.’

Proanthocyanidin-free varieties were originally developed in Sweden by von Wettstein and his collaborators for the brewing industry, to avoid hazing in beer. But these barley varieties have other advantages as well. I published on the superior color characteristics of proanthocyanidin-free barley in the April- May 2002 issue of Journal of Food Science. Unlike normal barley, proanthocyanidin-free barley does not turn gray when processed with iron. U.S. patent 6,274,179, issued to me on August 14, 2001, claims food compositions containing at least 10% proanthocyanidin-free barley and a nutritionally effective amount of iron.

I very much enjoy Donald Pszczola’s monthly discussions of ingredients. They keep me up to date.
—Richard C Theuer, Theuer Research & Consulting, Raleigh, N.C.

Interesting article on evolving ingredients
I just wanted to comment about what a nice article Don Pszczola wrote on “Evolving Ingredient Components Offer Specific Health Values” (December, p. 50). It was very interesting.

—Daniel Best, President, Best Vantage, Inc., Northbrook, Ill.