The company has unveiled its Beremeal Oatcakes, made with bere, an ancient grain grown in the islands, to produce a traditional Scottish oatcake which is healthy, high in fibre and has a distinctive flavour.
The beremeal used in the recipe is sourced from the Barony Mill in Birsay, helping to create a uniquely Orcadian product.
The new oatcakes have been developed in partnership with Queen Margaret University’s (QMU) Scottish Centre for Food Development and Innovation. Stockan’s has been producing oatcakes from its base in Stromness for more than a hundred years and the company was keen to do something different for the New Year. It identified beremeal as a key ingredient.
The Barony Mill in Orkney produces local bere Research carried out at QMU confirmed the nutritional content of the flour and showed that oatcakes made with bere were in high in fibre with increased levels of vitamin B1, folate, iron, biotin, phosphorous, magnesium and iodine. QMU also conducted consumer taste panels using the oatcakes.
Moira Cairns, Business Development Manager from Stockan’s, said ‘Our Company is well known for its Orkney heritage and we were delighted to work with Queen Margaret University to develop a new oatcake. We love the unique taste, flavour and nutritional benefits of our Stockan's Orkney beremeal oatcake, made with bere from the Barony Mill. We are looking forward to its launch at Scotland's Speciality Food Show in Glasgow later this month’.
Dr Laura Wyness, from Queen Margaret University, said ‘During the focus groups it was clear that participants were very positive about choosing to buy and eat beremeal oatcakes. The nutritional benefits of beremeal, and the fact that it's a Scottish ingredient, were clear positive factors. With high fibre and a number of useful micronutrients, we are sure that the product will be a hit with consumers who are looking for a healthy and tasty snack’.
Find out more about Stockan’s, the Barony Mill and Queen Margaret University’s Scottish Centre for Food Development and Innovation.