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The Trim™ Process

Dr. George Inglett pioneered the Trim™ process.
Photo by Keith Weller / USDA

The TRIM™ Family of products utilizes a mechanical (non-enzymatic) process to liberate the digestible, highly soluble matrix of nutrients locked behind the tough cell wall of grains and seeds. This USDA-patented technology, exclusively licensed to FutureCeuticals, shatters the cell wall to release beta-glucans that would otherwise uselessly pass through the digestive tract.

The TRIM™ manufacturing process presents formulators with free-flowing hydrocolloid-like material that is linearly viscous; in other words, “the more you add, the creamier it gets.” The end result is a superior product formulation that contributes exceptional mouth feel with a mild, low-impact flavor.

The Trim Story

In the late 1990s, the USDA set out to improve the formulation capabilities and uses of grain brans, and in particular, oat bran and barley bran. Dr. George Inglett, an ARS Hall of Fame scientist at the USDA, led the effort to make the healthy benefits of oats easier to in­corporate into the typical diet. His efforts resulted in the development of a patented thermo-mechanical processing technique that disrupts the endosperm of oats, freeing the soluble fiber (beta-glucans) and transforming the in-going oat bran into a highly functional, linearly viscous hydrocolloid material.

Acting as a suspension agent, the resulting oat bran contributes a creamy mouth feel and texturizing properties to ready-to-mix and ready-to-drink beverages and can be used as a fat replacer in cooking and baking applications.  The patented TRIM™ process, as it came to be known, is licensed exclusively to VDF Future­Ceuticals Inc. by the USDA. Today, FutureCeuticals uses the TRIM™ process to create functional, all natural grain ingredients for beverages. Since the process yields a healthy “gum” or suspension agent, a small amount added to a for­mula contributes a creamy mouth feel and a smooth texture to ready-to-drink and ready-to-mix beverage applications.