Glossary

There are around 320 approved additives in the EU – and they all have one purpose, namely improving the properties of food. However, they may only be used if they are approved for the intended purpose. As part of the approval, it must be proven, among other things, that the substance has been checked for being harmless to health, that its use does not deceive consumers and that the substance meets EU-wide, detailed purity requirements.

At Kölln we use additives very specifically – only where they really make sense. Here is a look at our list of ingredients:

• Sunflower lecithin – As an emulsifier, ensures that the chocolate and ChoViva pieces in our products melt perfectly.
• Potassium hydrogen carbonate – Our insider tip for the extra crispy and light texture of the Kölln Oat Pillows.
• Citric acid – Helps to ensure that the butter cookie dough of our mini cookies in Kölln Oat Granola Chocolate & Cookie can be processed optimally.

"Hafer – Die Alleskörner" is the joint campaign of the German oat mills in the Association of the German Grain, Milling and Starch Industry (Verband der Getreide-, Mühlen- und Stärkewirtschaft VGMS e.V.).

The goal? To make oats and oat products better known as indispensable companions in everyday life – for every generation. Because oats are versatile and also a real power food for a balanced diet.

An allergy is a hypersensitivity reaction of your immune system to actually harmless substances. Whether pollen, animal hair or certain foods – your body incorrectly classifies them as dangerous and increases its defenses.

Typical signs? Redness of the skin, swelling, itchy eyes, runny nose or cough. In severe cases, it can even cause asthma attacks or allergic shock. The triggers for these reactions are called allergens – and they can be lurking anywhere.

Amino acids are the essential building blocks of proteins – and therefore indispensable for numerous processes in your body. Whether building muscle, metabolism or cell regeneration – nothing works without them.

There are a total of 20 protein-forming amino acids. The body can synthesise over 50,000 different proteins from them. Eight of these amino acids are essential, meaning they must be consumed daily through food. Two others are semi-essential and arise from the essential amino acids.

A real power food when it comes to proteins? Oatmeal! With 13.5 g of protein per 100 g, they provide valuable amino acids - and around 48 % of them are essential.

Avenanthramides belong to the group of so-called "secondary plant substances" and are only found in oats (avena, Latin = oats). Scientific studies indicate an antiatherogenic effect, i.e. they have the ability to prevent the oxidation of substances and thus damaging deposits in the blood vessels.

In this way, avenanthramides can contribute to the health of the blood vessels and the cardiovascular system. They can also inhibit the effects of inflammatory substances in the body.

The best before date (BBD) must be stated on the packaging of a food and is the date up to which a food retains its typical properties under certain storage conditions. On the packaging of Kölln products, you can find the note “Store protected from heat and in a dry place” with the best before date.
The best before date is not an expiry date. If the originally sealed packaging has been stored correctly, a food can be consumed safely even beyond the best-before date. So it's worth taking a close look at the food – if the appearance, smell, taste and consistency are as usual, the product can still be eaten.
If Kölln flakes or a muesli simply smell and taste a little flatter, you can still use them. To use opened packaging more quickly, simply bake cakes or cookies with it.
Our tip: In winter the birds will be happy if you sprinkle fat-roasted oat flakes on their feeding place.

Beta-glucan is a typical oat fibre that belongs to the group of soluble fibre. Oat beta-glucan has been shown to reduce blood cholesterol levels. This effect occurs with a daily intake of 3 g of oat beta-glucan.
Studies show that regular consumption of oat products can reduce cholesterol by up to 15 percent after three to six weeks. In addition, the viscous gel formed by beta-glucan also prevents or slows down the absorption of dietary cholesterol into the small intestine.
On the packaging of oat products there are two scientifically proven claims about the effect on cholesterol levels: Oat beta-glucan has been proven to reduce the cholesterol content in the blood. Oat beta-glucan helps maintain normal blood cholesterol levels.

Bile acids are formed from cholesterol in the liver and released into the small intestine, where they aid in fat digestion. The bile acids are then “recycled” and can be reused.
Oat beta-glucan binds bile acids and interrupts this cycle – the bile acids are excreted and are no longer available for fat digestion. The supply of bile acids is replenished with the help of the “building material” cholesterol. In the process, cholesterol is used up and the cholesterol level drops or falls back to a normal level.

Maximilian Oskar Bircher-Benner was a Swiss doctor and nutritional reformer. He coined the term “whole food” and is considered the “inventor” of today's muesli. The “apple diet dish” developed for the treatment of his patients was called “Bircher-Muesli” (mus = porridge) and was representative of his nutritional philosophy:
Bircher-Benner firmly believed that cooking causes food to lose quality. He was also convinced of the value of a varied diet as well as the importance of using table salt, flour, animal fat, sugar and alcohol sparingly. As a consequence, Bircher-Benner recommended a “complete” diet with a raw food content of 70 %.

Blood lipids primarily serve as a source of energy; the body also stores them in fatty tissue or in the liver. If the so-called “trigylcerides” are elevated, it is first checked whether they are related to another disease or whether there is a congenital disorder.
If triglycerides are elevated, alcohol consumption and consumption of foods with sugar (candy, lemonade, cola drinks) should be reduced. Foods rich in fibre prevent blood sugar from rising too quickly after a meal. This reduces the conversion of sugar into triglycerides. Fish – for example salmon, anchovies, mackerel or herring – has a positive effect. A fat-conscious diet is also recommended if triglycerides are elevated.
Regular physical exercise is also a basic requirement for normal blood lipids. Endurance sports such as walking, cycling and swimming are particularly beneficial, ideally for 30 minutes a day.

Calcium is a mineral that keeps bones and teeth stable; that's where almost 100 % of the calcium in the body is stored. In addition, calcium is an important factor in blood clotting and is fundamental to the function of every cell in the body: It stabilises the cell walls and is involved in signal transmission in the cell as well as in the transmission of stimuli in the nervous system (e.g. hearing, seeing, touch sensitivity) and in the muscles.
The No. 1 source of calcium is milk and dairy products. Furthermore, some types of vegetables, such as broccoli, kale and rocket, berries as well as calcium-rich mineral water (150 mg / litre) and various types of nuts (e.g. hazelnuts and Brazil nuts) are good sources of calcium.

With 4 kcal/100 g and more than 50 % of the daily energy required, carbohydrates make the largest contribution to our diet. They consist of sugar molecules and are important fuel for muscles and brain. Depending on the number of sugar building blocks, carbohydrates are divided into three groups:
Simple sugars (monosaccharides): The most important representatives are glucose and fructose.
Disaccharides: These primarily include household sugar and milk sugar.
Multiple sugars (polysaccharides): The most important polysaccharide is starch. The polysaccharides are mainly contained in cereals, whole grain products, potatoes and legumes. Multiple sugars cause blood sugar levels to rise more slowly after eating because they first have to be broken down before they are absorbed into the blood.
Disaccharides and multiple sugars must first be broken down into simple sugars, i.e. glucose, in the digestive tract before they enter the bloodstream. The hormone insulin transports glucose from the blood into the body's cells. A certain blood sugar concentration is important so that the brain is adequately supplied.

Celiac disease is a gluten intolerance that causes inflammation in the intestines of sufferers when they eat grain products containing gluten. For individuals diagnosed with celiac disease, a strict gluten-free diet is key to treatment.

Gluten is mainly found in grains such as wheat, barley, spelt, rye and commercial oats. But don't worry, there are also many alternatives: gluten-free products and flours made from corn, rice, quinoa, millet, amaranth, buckwheat, chickpeas and teff (dwarf millet) – these are perfectly fine for people with celiac disease. There are also gluten-free options for oats that are specially controlled to avoid coming into contact with gluten. This also applies to gluten-free oatmeal and muesli. During cultivation, care is taken to ensure that there is no mixing with grains containing gluten – from the seeds to the packaging.

This means that the enjoyment remains safe and tasty even for those affected by celiac disease.

Derived from Ceres, the Roman goddess of agriculture, cereals are ready-to-eat grain products such as muesli and crunchy cereal flakes. Cereals are available with nuts, chocolate or fruit, sweet or reduced in sugar, filled or plain.

Cholesterol is a fat-like substance and a component of all cells. The body mainly produces cholesterol in the liver, and we also consume cholesterol through food. Cholesterol is an important building material for cell walls, a starting material for vital hormones and a basic material for the formation of bile acids.
To assess cholesterol levels, it is important to differentiate between LDL and HDL cholesterol. LDL cholesterol is also popularly known as “harmful” cholesterol because it distributes cholesterol throughout the body. HDL ("good" cholesterol) is responsible for transporting excess cholesterol from the organs to the liver and thus prevents it from being deposited on the vessel walls. The basic rule is that LDL cholesterol should be as low as possible, while HDL cholesterol should be as high as possible.

Citric acid is an intermediate product of human energy metabolism (citric acid cycle) and is therefore a component of every living cell. Citric acid is also contained as a fruit acid in lemons as well as in apples and other fruits. Since it is completely utilised in the body, it is considered harmless and is generally approved for use in food.

Complementary foods are the meals that infants receive as porridge in addition to milk formula. While infants are well supplied with milk formula in the first months of life, the need for nutrients and building materials increases at the beginning of the 5th month and no later than the beginning of the 7th month. Now milk formula is no longer enough as the sole food, it's time for the first porridge, the complementary food.
The supplementary diet begins with a porridge made from vegetables, potatoes and meat or fish. To get the baby used to the new food, they usually start with a few spoonfuls of vegetable puree, then gradually add potatoes and a little oil, meat and fruit juice. In the following 2 months, the milk-cereal porridge and the cereal-fruit porridge are added. The remaining meals are milk meals. At the end of the first year of life, the child is gradually switched to family nutrition.

The German Allergy and Asthma Association (Deutscher Allergie- und Asthmabund e. V. (DAAB)) is a registered association in Germany. It was founded in 1897 as the Hay Fever Association (Heufieberbund) on Heligoland. The patient organisation is based in Mönchengladbach. Members include people with allergies and intolerances as well as self-help groups and consumer associations. Doctors, pharmacists, midwives and specialist clinics clinics also come under its auspices.
The focus of the activity is advising those affected. The DAAB is also in dialogue with companies, for example to develop products without fragrances and dyes or to provide advice on setting up allergen management. The association offers annual training for nutrition specialists on various topics related to food intolerances.

The German Nutrition Society (Deutsche Gesellschaft für Ernährung e. V. (DGE)) was founded in 1953. It deals with all questions that arise in the field of nutrition and identifies the need for research. The DGE also supports nutritional research, provides information about new findings and developments and raises awareness through publications and events.
In addition, the DGE carries out quality assurance tasks in communal catering as well as the coordination and quality assurance of the content of nutritional advice and education.

Diabetes mellitus is caused by a disorder of the pancreas function. As a result, this organ is unable to produce sufficient amounts of the insulin hormone. After every meal, insulin ensures that excess sugar from the blood can enter the body's cells. Sugar is needed there to generate energy. Insulin also causes the metabolism to store excess sugar as glycogen (storage substance in the muscles) and body fat.
In diabetics, insulin deficiency leads to an interruption in the transport of sugar into the body's cells and thus to an increase in blood sugar levels. The excess sugar in the blood is partially excreted via the kidneys. That's why the excretion of sugar in the urine is a sign of diabetes. Since little or no glucose is available for energy production in the body's cells, untreated diabetics also experience changes in protein and fat metabolism.
In type 1 diabetes mellitus, the pancreas cannot produce insulin, so insulin must be administered regularly. In insulin resistance, a precursor to type 2 diabetes mellitus, insulin has a limited effect. If insulin no longer works at all, the blood sugar level is permanently elevated – this is type 2 diabetes mellitus

Emulsifiers are substances that make it possible to combine two immiscible liquids such as oil and water. The emulsifier molecules have the shape of elongated rods. One end is “water-friendly” and the rest of the “stick” is “water-repellent” or “oil-friendly”. If both liquids are present, each part of the molecule is immersed in the appropriate liquid and connects them to each other.
Emulsifiers, such as sunflower lecithins, are used in chocolate to reduce the friction between the solids such as sugar, milk powder or cocoa particles and the cocoa butter and to create a pleasant melt.

Enzymes or ferments are proteins that act as biocatalysts to control and accelerate biochemical reactions in the body without themselves being changed. They are contained in all body cells and are essential for body functions. Enzymes not only control digestion, but also the entire metabolism.
Enzymes are also used in the production of oat drinks, for example. Oats contain around 60 % carbohydrates in the form of starch, which is partially broken down into sugar via a process called “fermentation”. This creates the liquid oat base – the basis of all oat drinks.
We have copied this from nature, because starch is also broken down in our bodies through ferments. The enzymes in saliva break down the starch into sugars in the mouth when chewing.

In the context of nutrition, “essential” means “indispensable” and includes all the ingredients in our food that cannot be built up from other substances through metabolism. For this reason, essential nutrients are vital and must be consumed daily with food. Certain amino acids and fatty acids are essential nutrients, as are vitamins and minerals.

The Forum for Sustainable Palm Oil (Forum Nachhaltiges Palmöl e.V. (FONAP)) is an association of companies, non-governmental organisations, associations and the German Federal Ministry of Agriculture, Food and Regional Identity (Bundesministeriums für Landwirtschaft, Ernährung und Heimat (BMLEH)). It is a voluntary initiative whose members have committed to only using sustainably produced palm oil and palm kernel oil. The aim of FONAP is to significantly increase the proportion of sustainably produced palm oil on the German, Austrian and Swiss markets as quickly as possible and at the same time to improve the existing standards and certifications. The members strive for traceability of the palm oil used and compliance with certain additional criteria that are not yet covered by the certification systems.

FONAP and its members send a clear signal to production countries, certification systems and the public that companies in Germany want to assume their responsibility in global supply chains and continuously improve the social, economic and ecological conditions in the producing countries. The increased interest in sustainably produced palm oil and the effort to anchor additional criteria and traceability are intended to make a contribution to this.

Peter Kölln has been a member of FONAP since 2019. Further information can be found at https://forumpalmoel.org/en/

With 9 kcal/g, fats are important energy suppliers and reserve substances, and they also contain vital components such as certain polyunsaturated fatty acids and fat-soluble vitamins.
The consistency shows how rich a dietary fat is in saturated or unsaturated fatty acids: the softer or more liquid it is after storage in the refrigerator, the higher the proportion of valuable unsaturated fatty acids. The rule of thumb is: fats are solid at 20 °C, oils are liquid.

Fatty acids are building blocks of fats and vital nutrients. They are divided into saturated and unsaturated fatty acids. The unsaturated fatty acids usually have a plant origin and are preferred by nutrition experts.

Fibre is a structural and supporting substance in plant-based foods. Each plant contains a mixture of both components, which is naturally different and typical for each plant.
Fibre belongs to the carbohydrate group. A distinction is made between soluble and insoluble fibre. Although fibre can only be partially digested by the body, it fulfils important metabolic tasks. For this reason, the German Nutrition Society (DGE) recommends consuming 30 to 35 g of fibre every day.

Five a Day is a campaign that aims to improve the health of the population through increased consumption of fruit and vegetables. It is supported by the German Nutrition Society (DGE).
The background is the fact that high consumption of vegetables and fruit can improve health status and reduce the risk of many diseases. The central message is: Eat at least 5 servings of vegetables and fruit every day (3 servings of vegetables and 2 servings of fruit). This corresponds to around 400 g of vegetables (e.g. 200 g of cooked vegetables and 200 g of raw vegetables/salad) and around 250 g of fruit every day. The measure for a portion is your own hand. This results in quantities that suit age and body size.

Folic acid is a water-soluble vitamin of the B group. Important sources include green leafy vegetables, legumes and berries as well as whole grain products. Folic acid is involved in a variety of metabolic processes and is important for all cell division and growth processes. If there is a deficiency, symptoms such as anaemia, digestive disorders and changes in the mucous membranes can occur. The unborn child needs folic acid so that the neural tube can close properly.
Oat flakes contain 87 µg / 100 g, which is over 20 % of the daily requirement.

Gluten, also known as glue or gluten protein, consists of the protein components gliadin and glutenin. Gluten is found in cereal grains, especially wheat. Some people have gluten intolerance. Celiac sprue, or celiac disease as it is medically called, lasts a lifetime and means not being able to eat grains containing gluten.
The protein structures in oats have a different composition than that of wheat. Oats contain the oat-specific protein avenin (avena, Latin = oats), which contains less prolamin – which is effective for celiac disease – than the wheat-typical gliadin. During cultivation, harvesting, storage and processing, oats may be slightly mixed with grains containing gluten. Therefore, conventionally produced oats cannot be described as “gluten-free”. When it comes to gluten-free oats, care is taken to ensure that no other types of grain can be mixed in, from the seed to the packaging.

The glycemic index (GI) is a measure used to determine the effect of food containing carbohydrate on blood sugar levels. The blood sugar-increasing effect of glucose is 100 as a reference value. In general, the following classification is used: high is a GI greater than 70, medium is GI values ​​between 50 and 70 and a GI below 50 is referred to as low. Oat flakes have a medium value with a GI of 55.
The GI is scientifically controversial because the actual blood sugar response depends heavily on which foods are consumed together at a meal and on the interactions that exist between their ingredients. Furthermore, the preparation of a food influences the GI. Last but not least, there are strong individual variations: the same food does not cause the same increase in blood sugar levels in different people.

HDL cholesterol (high-density lipoprotein cholesterol) transports cholesterol in the blood. It is also considered good cholesterol because it can absorb excess cholesterol from LDL cholesterol and vascular plaques and transport this cargo back to the liver. There, cholesterol is used as a building material for the formation of bile acids.
The LDL-HDL ratio provides information as an arteriosclerosis risk index: If it is less than two, the risk of arteriosclerosis is low. If the quotient is above four, there is a high risk of arteriosclerotic vascular damage and secondary diseases such as coronary heart disease (CHD).
Cholesterol levels can usually be reduced through lifestyle changes. In addition to maintaining a healthy body weight, it is worth paying attention to a balanced and healthy diet with lots of fruit and vegetables and consciously consuming fewer animal-based foods. Furthermore, exercise and avoiding nicotine cause total cholesterol levels to fall and the ratio of LDL to HDL to improve.

The Health Claims Regulation regulates nutritional and health claims on foods and sets uniform requirements across Europe for the use of these claims.
Nutritional information describes the special nutritional properties of foods, for example the energy content or the content of nutrients or other substances (examples: "low in fat", "sugar-free", "rich in fibre"). This information can only be provided if a food meets the conditions set out in the Health Claims Regulation.
Health claims establish a connection between the product or its components and health (e.g. "Calcium is needed for the maintenance of normal bones"). Health-related claims are only permitted after successfully completing an approval process. In this way, the claim of true and accurate characteristics or effects on foods is ensured.

Husks are the fine coverings between which the grain kernels grow on the ear. They are not suitable for human consumption. While some types of grain, such as rye, most types of wheat and naked oats, lose their husk during threshing, the husk of the so-called “husked grains” still surrounds the grain after threshing. This is the case, for example, with barley, spelt and oats. With these types of grain, the husk must be removed during processing in a hulling mill. The husk is then used, for example, as an ingredient for feed in livestock farming.

The so-called “insoluble fibre” includes cellulose, insoluble hemicellulose and lignin. They are mainly found in grains and legumes. Insoluble fibre is characterised by its high swelling capacity. In this way, they increase stool volume and stimulate intestinal activity.
Oats contain 11 g fibre / 100 g. These are made up of approximately 54 % insoluble fibre and 46 % soluble fibre. As part of the Health Claims Regulation, the statement “Oat grain fibre contributes to an increase in faecal bulk” is permitted.

Insulin is a hormone produced in the pancreas. It regulates blood sugar levels by promoting the uptake of glucose into cells. In type 1 diabetes mellitus, the pancreas cannot produce insulin, so insulin must be administered regularly. In insulin resistance, a precursor to type 2 diabetes mellitus, insulin has a limited effect. If insulin no longer works at all, the blood sugar level is permanently elevated – this is type 2 diabetes mellitus.
Oat flakes are low in sugar. The insulin-sparing effect of oats' own beta-glucan has been scientifically proven and the following statement is approved for oat products: "Consumption of beta-glucans from oats as part of a meal contributes to the reduction of the blood glucose rise after that meal." As a prerequisite for this claim, a food must contain at least four grams of oat beta-glucan per 30 grams of available carbohydrates per serving.

If you have a food intolerance, your body cannot digest a certain substance or can only digest it to a limited extent. The best known are milk sugar or lactose intolerance, fructose or fructose intolerance and celiac disease. In contrast, when you have an allergy, the body produces antibodies because the immune system incorrectly perceives a component of the food as harmful.

Iodine is a trace element and is a component of thyroid hormones. It is found in all foods in low concentrations. Sea fish and iodised table salt make a significant contribution to covering the iodine requirement.

Iron is the most common trace element in the body. It is needed for the transport of oxygen and its storage. Muscle performance is also dependent on sufficient iron intake, as is the immune system. Iron deficiency is often noticeable through fatigue.
Iron from meat is absorbed much better at a rate of 23 to 35 % than iron from plants, of which only 3 to 8 % is utilised. Legumes, beans and nuts, for example, contain significant amounts of iron. With 5.4 mg iron / 100 g, oat flakes are also one of the foods with a significant iron content. If they are consumed together with foods containing vitamin C, such as fresh fruit or orange juice, the iron can be absorbed particularly well by the body.

Kilning is a heat treatment of food that is primarily used to dry grain for storage and, in the case of green spelt, for example, to develop roasted aromas.
With oats, the primary goal of kilning is to inactivate the fat-splitting enzymes and thus ensure the long shelf life of the rolled oat flakes. To do this, the cleaned oats are passed through the kiln and provided with dry steam. Further effects of kilning are the development of the typical nutty oat taste and the loosening of the oat's own husk, which can be more easily removed after kilning.

A calorie is the amount of heat required to heat 1 g of water from 14.5 to 15.5 °C at normal pressure. Calories are used to determine the body's energy needs and to indicate the energy content of foods. The calorific value of food is stated as kilocalories (1,000 cal = 1 kcal) or kilojoules (kJ). 1 kcal equals 4.184 kJ.
The calorific value calculation for the main nutrients and fibre is based on the following values:
Carbohydrates 4 kcal/g or 17 kJ/g, protein 4 kcal/g or 17 kJ/g, fat 9 kcal/g or 37 kJ/g, fibre 2 kcal/g or 8 kJ/g

LDL (Low Density Lipoprotein) contains 75 % of circulating cholesterol and supplies the cells with this building block. If they can no longer absorb cholesterol, the LDL circulates in the blood with its cholesterol load. As a result, cholesterol can build up on the inner walls of the blood vessels. For this reason, LDL is also known as the bad cholesterol.
The LDL-HDL ratio provides information as an arteriosclerosis risk index: If it is less than two, the risk of arteriosclerosis is low. If the quotient is above four, there is a high risk of arteriosclerotic vascular damage and secondary diseases such as coronary heart disease (CHD).
Cholesterol levels can usually be reduced through lifestyle changes. In addition to maintaining a healthy body weight, it is worth paying attention to a balanced and healthy diet with lots of fruit and vegetables and consciously consuming fewer animal-based foods. Furthermore, exercise and the avoidance of nicotine cause total cholesterol levels to fall and the ratio of LDL to HDL to improve.

Lactose is a sugar (milk sugar) naturally found in milk and dairy products. It is a disaccharide that consists of the simple sugars galactose and glucose and has just as many calories as normal table sugar. Lactose is an important component of breast milk and a source of energy for infants. The enzyme lactase is required to break it down into glucose and galactose. Some people lack this completely or partially, which is why they suffer from lactose intolerance.

If you have lactose intolerance, lactose (milk sugar) cannot be broken down into its components glucose and galactose. The enzyme lactase is responsible for this breakdown. If enzyme activity is insufficient or missing, the uncleaved lactose cannot be absorbed by the body and then triggers flatulence or diarrhea in the lower parts of the intestine
If lactose intolerance has been diagnosed, a change in diet is necessary: ​​depending on the severity, the consumption of foods containing lactose should be restricted or stopped completely. Furthermore, the symptoms can be alleviated by additionally taking the missing enzyme in the form of lactase preparations. The treating doctor will advise you on this.
Since cow's milk is usually an integral part of the daily diet and many dishes are prepared with it, good-tasting alternatives are important for the varied design of a lactose-free diet. Kölln oat drinks taste just as delicious on their own as they do on mueslis, in milkshakes, sweet main courses and desserts. They are a good alternative if you want to eat a more plant-based diet.

Lecithin is an important building block in our body, for example in cell membranes. It is also important for the transmission of stimuli and thus for the function of the brain and nervous tissue.
Lecithin is the most commonly used emulsifier in food production. The term comes from Greek and means egg yolk. This is based on the fact that the first isolation of lecithin was achieved using egg yolk. Only later was it discovered that the substance can also be found in plants (e.g. soy, sunflower) and all animal life.

Linoleic acid is an essential, diunsaturated fatty acid that is one of the omega-6 fatty acids and is contained in all vegetable oils. It is a building block for other important fatty acids and messenger substances and is important for the elasticity of the cell walls. It also plays an important role in maintaining normal cholesterol levels.
Oat flakes contain 2.5 g linoleic acid / 100 g oat flakes. This means that 4 tablespoons of Kölln Oat Flakes provide just as much linoleic acid as 10 g of olive oil in a salad.

Linolenic acid is a triunsaturated fatty acid that is one of the omega-3 fatty acids and is found in many vegetable oils. It is a building block for other important fatty acids and messenger substances and has a preventive effect against cardiovascular diseases.
Oat flakes contain 0.12 g linolenic acid / 100 g oat flakes. This means that around 18 % of oats' own fats are provided by linolenic acid.

Fat metabolism includes the entire fat turnover in the body. If this is disturbed, the lipid metabolism disorder becomes noticeable through an increased cholesterol and/or triglyceride level. Primary lipid metabolism disorders are caused by a hereditary metabolic defect. Factors such as malnutrition or obesity influence their development. Secondary lipid metabolism disorders develop due to another disease, for example as a result of pre-existing diabetes or kidney disease.

The list of ingredients is one of the items of information that is required by law on the packaging of a food. It provides information about the ingredients that make up the food. These must be listed in descending order of weight percentage, so whatever comes first in the list of ingredients contains the most.
Individuals affected by food allergies or intolerances will also find important information in the list of ingredients: The 14 most common triggers of food allergies and intolerances, which are responsible for the vast majority of all food allergies and intolerance reactions to foods, are always highlighted visually in the list of ingredients (e.g. in bold).

For many small-scale producers in Latin America, the traditional cultivation of oil palm represents an important source of livelihood. Honduras is the third-largest producer of palm oil in Latin America and an important supplier to the European market. Small farmers produce around 40 % of the fruits that contain valuable palm oil.

In the MARIPOSA initiative, companies across the entire value chain have come together to support growers in meeting the strict sustainability requirements of European consumers. They use the MARIPOSA fund to finance the training of small-scale producers. For example, knowledge is imparted about the environmentally friendly cultivation of palm oil fruits and how to sustainably increase yields through improved management. In addition, participants will be able to have their harvest certified according to the strict sustainability criteria of the Round Table for Sustainable Palm Oil (RSPO) or ISCC.

Peter Kölln has been investing in the MARIPOSA fund since 2020 and uses mostly palm oil for its crunchy mueslis from a supplier who is committed to the MARIPOSA initiative. In this way, we contribute to promoting palm oil cultivation on small farms in Latin America.

You can find further information on the MARIPOSA website.

Magnesium is a mineral that plays an important role in energy metabolism, the strength of bones, the transmission of stimuli in the nervous system and the work of the muscles. Important sources of magnesium are milk and dairy products, whole grain products as well as bananas, sunflower seeds and legumes.
Oat flakes are also a good source of magnesium because they contain 147 mg / 100 g, which corresponds to around 40 % of the daily requirement.

Allergens such as nuts or milk can be contained in a food due to the recipe of a food and the use of the same production and/or packaging facilities.
The list of ingredients provides information about the composition of a food, and the most important allergens are also highlighted visually. The “May contain” notice provides information about allergy-causing foods that may unintentionally be contained in the product.
Where the unintentional occurrence of e.g. chocolate or nut pieces cannot be ruled out despite our preventative measures, you will find the information for allergy sufferers on our products (e.g. May contain milk) directly under the list of ingredients.

Since 1999, the University of Würzburg has been choosing the “Medicinal Plant of the Year” to show how important plants are in medicine. In 2017, oats were chosen – and for good reason! Oats are not only known as a breakfast hero, but also as a local superfood for health.

In addition to the vitamins and minerals, the soluble fibre beta-glucan is particularly in the spotlight. This makes up around half of the fibre in oats and has many benefits for your body: It has positive effects on the digestive tract, has been proven to lower cholesterol and blood sugar levels and can boost your metabolism.

And that's not all! Oat straw and oat herb also have their place in the pharmaceutical world. They help with skin problems such as itchy or dry skin.

The body is dependent on a daily supply of minerals because it cannot produce them itself. Minerals are found in the soil and in rocks, for example. The plants can absorb these with the help of their roots and pass them on to people and animals. Minerals are important for the body, for example they are part of bones and teeth.
The most important minerals in oats are magnesium, phosphorus, zinc and iron. Magnesium supports the muscles and the transmission of stimuli from nerves to muscles and strengthens bones and teeth. Phosphorus is also very important for bone growth and maintenance – especially in children – and contributes to normal energy metabolism. Zinc supports the immune system and is important for protein metabolism and cell division. Iron is of central importance for oxygen transport and muscle performance.

Monounsaturated fatty acids are fatty acids that only have one double bond. Oleic acid is the best known among them. We need monounsaturated fatty acids for our cells to function. They are particularly abundant in rapeseed oil and olive oil. Monounsaturated fatty acids should be consumed in quantities of > 10 % energy per day as they have a beneficial effect on fat metabolism.
Oat flakes contain high-quality vegetable fat, because less than 20 % of the oats' own fat is saturated fatty acids – 40 % is monounsaturated fatty acids and 40 % is polyunsaturated fatty acids.

Our muesli today goes back to the Swiss doctor Maximilian Oskar Bircher-Benner, who developed an “apple diet” based on oat flakes, grated apples and nuts to treat his patients. This became known as “Bircher-Muesli” (mus = porridge).
Today, the camp of those who eat their muesli every morning is divided: those who prefer to mix it themselves with Kölln oat flakes, and others who prefer to buy it ready-made.
All traditional and crunchy Kölln muesli mixes are based on Delicate Kölln Oat Flakes, Regular Rolled Kölln Oat Flakes and Kölln Oat Crispies.

“First mix - then spoon!” – that’s our motto for consistent muesli enjoyment. Because the muesli is shaken during transport, smaller pieces tend to move downwards in the bag, while the larger ones stay at the top.
This phenomenon has actually found its way into common usage under the name “muesli effect”, but in technical language it is referred to as “demixing” or “segregation”. Since Brazil nuts are often the largest pieces in muesli in the USA, this phenomenon is also known as the “Brazil nut effect”.

Sweet oats (Avena nuda) are a type of cereal from the oat genus. The term “naked oats” is a little misleading, because the kernels of this oat are also surrounded by a husk, but compared to seed oats (Avena sativa), it only sits loosely on the grain. Since 85 % of the husks fall off during harvest, the natural stabilisation provided by the oats' own husks during storage is no longer necessary.
Naked oats have a higher fat content and therefore a higher potential for fat spoilage – rancidity. To avoid this premature spoilage, naked oats should be stabilised in the kiln immediately after harvest. The primary purpose of the kiln is to inactivate the fat-splitting enzymes and thus ensure the long shelf life of the rolled oat flakes. Before processing into oat flakes, the remaining 15 % kernels, which are still covered by a husk, must be freed from it, i.e. de-husked.
Against this background, a lot of caution is involved in the processing of naked oats. But it also poses challenges for agriculture: While Avena sativa is considered resilient, naked oats are more susceptible to diseases and their yields are comparatively low. Naked oats are a rare crop; typical growing areas are in Central Europe, where naked oats also grow wild, as well as in Portugal and Greece.

The nominal quantity is one of the details that food manufacturers are obliged to provide. It gives information about the weight or volume, and sometimes also the number of pieces, of the food contained. As a rule, liquid foods are labelled by volume (in litres or millilitres), all other foods by weight (in grams or milligrams). The larger the package contents, the larger the font size must be for the filling quantity information.
The frequently used “e” is the so-called EEC symbol (EEC = European Economic Community). The EEC symbol is a voluntary declaration by the manufacturer and confirms that the legal requirements for the filling quantity and its labelling according to the German prepackaged packaging regulation have been met. The primary purpose of the EEC symbol is to facilitate free trade within the entire European Union (EU) for products manufactured in an EU member state.

The nutritional label provides information about the nutrient composition and the calorific value/energy of the food. Since 2016, nutritional labeling for packaged foods has been standardised and mandatory throughout the European Union.
With a few exceptions, packaged foods must indicate the energy and the amounts of the six nutrients fat, saturated fatty acids, carbohydrates, sugar, protein and salt. Furthermore, information on vitamins and minerals is possible if the content in 100 g or 100 ml of a food contributes at least 15 % to the reference amount for an adult's daily intake. The nutritional labelling is usually in tabular form and shows the information per 100 g or 100 ml. In addition, this nutritional information can be supplemented by information per serving.

Oat bran consists of the outer layers, the germ and the outer parts of the endosperm of the oat grain. For this reason, it contains more fibre and more beta-glucan than oat flakes. Oat beta-glucan is an independent factor in a cholesterol-conscious diet because it has been proven to reduce blood cholesterol levels. This effect occurs with a daily intake of 3 g of oat beta-glucan.
1.5 g of beta-glucan are provided by 20 g of Kölln Oat Bran Flakes, 25 g of Kölln Oat Bran Fleks®, 35 g of Delicate Kölln Oat Flakes, Regular Rolled Kölln Oat Flakes or Kölln Soluble Oats Instant. A high cholesterol level is a risk factor for coronary heart disease. This is caused by several risk factors. Also pay attention to a varied and fat-conscious diet.

Oat bran is made from the outer layers, the germ and the outer layers of the endosperm. Although the proportion of the outer layers and the germ is only 30 % of the entire oat grain, 85 % of the vitamins, 80 % of the minerals, 60 % of the protein and 85 % of the important fibre are stored here. Edible bran consists of the pericarp, seed coat and aleurone layer of cereal grains as well as variable parts of the peripheral layers of the endosperm. Wheat bran contains at least 45 % fibre.
In the past, no distinction was made between soluble and insoluble fibre. But this is very important because soluble fibre in particular can have a positive effect on cholesterol levels. And oats perform excellently with a soluble fibre content of 46 %. Wheat bran, on the other hand, only contains 8 % soluble fibre.

Before insulin became available, Oat Days and oat cures were recommended for diabetics in order to have a beneficial effect on the diabetic metabolic situation. Even today, almost every diabetic can do an oat treatment. It is important to speak to your treating doctor or diabetes consultant in advance: on the one hand, it must be assessed whether Oat Days are a suitable measure in individual cases, and on the other hand, Oat Days always take place under professional supervision.
Oat Days are usually a 2 to 3 day course. In addition to strict Oat Days, on which only oats cooked in water are eaten, there are also relaxed Oat Days with low-carbohydrate salads and vegetables and other variations. Oat Days are low in fat and salt and dairy-free.

In the past, no distinction was made between soluble and insoluble fibre. But this is very important because soluble fibre in particular can have a positive effect on cholesterol levels. And oats perform excellently with a soluble fibre content of 46 %. Wheat bran, on the other hand, only contains 8 % soluble fibre.
Around 85 % of the soluble oat fibre is provided by beta-glucan. Oat beta-glucan has been shown to reduce blood cholesterol levels. This effect occurs with a daily intake of 3 g of oat beta-glucan as part of a varied and fat-conscious diet.

Oats were named Medicinal Plant of the Year in 2017. As a whole grain product with its cholesterol level and blood sugar normalising properties, it also enjoys a reputation as a local superfood.

So that we can use the optimal oats for all products, we are committed to conventional, organic and regional cultivation of oats.

In addition to German oats, we also use Scandinavian oats for Kölln oat products, as oats find good growing conditions in Finland and Sweden: The mild climate, combined with the long summer days, offers the best conditions for growth and the ripening process and thus for the formation of large, bright and aromatic oat kernels.

Oat plant

The oat plant (Latin: Avena sativa) is a robust type of grain that prefers a temperate climate and places low demands on the soil. It belongs to the sweet grass family. As a summer cereal, oats are sown in spring and harvested in August. Its well-developed root system easily absorbs nutrients from the soil. Oats are often referred to as pioneer and recovery plants because they also grow on unfavourable soil structures and contribute to the recovery of the arable land. Oats can therefore be used sensibly in sustainable crop rotations.

Organic food is food from organic farming; the term is legally defined by an EU regulation.

Organic plant-based foods are grown without the use of chemical-synthetic pesticides, artificial fertilisers or sewage sludge and must not be genetically modified. Animal products come from animals that are kept according to the rules of the regulation and are not usually treated with antibiotics and growth hormones. Organic products may not be subjected to ionising radiation and fewer food additives are permitted for them. They may contain up to 5 % non-organic ingredients.

The EU organic logo shows a stylised leaf on a green background and has been valid since July 1, 2010 for all packaged, organically produced foods that are produced in the EU and comply with EU legislation on organic farming. In addition, organic products can bear the German organic seal and the symbols of private associations and trademarks.

Overnight Oats are the cold version of porridge and the perfect breakfast for those who struggle to get going in the morning.
Prepared in the evening and poured into a jar, your overnight breakfast is ready the next day. Overnight, Regular Rolled Kölln Oat Flakes swell when soaked in milk or oat drink, making them particularly creamy. No more cooking or puréeing! This makes Overnight Oats very popular with late risers and foodies alike.

Our basic recipe:
40 g Regular Rolled Kölln Oat Flakes
100 ml liquid (water, milk or plant-based drink)

Good to know:
Overnight Oats don't necessarily have to be left overnight: they can also be made during the day – provided the Kölln oat flakes have at least 6 hours to soak.
A topping of fresh fruit, nuts and seeds tastes particularly delicious. But they are also a treat with grated carrots or courgettes.

Palm oil is a very productive, neutral-tasting oil that optimally develops and preserves the taste of the crunchy Kölln mueslis.

We recognise that, alongside all the benefits that palm oil has for food production, there are a number of challenges associated with this ingredient and see sustainable oil palm cultivation as an answer to this. We have been a member of RSPO, the Round Table on Sustainable Palm Oil, since 2011. 

In 2013 we switched to more sustainable, RSPO-certified palm oil and have continuously developed this policy further. Since 2014, all crunchy Kölln mueslis have contained RSPO-certified palm oil according to the “Segregated” supply chain model. RSPO certified sustainable palm oil has been produced according to strict environmental and social criteria and kept separate from other oil palm products throughout the supply chain. www.rspo.org

Through our membership in the Forum for Sustainable Palm Oil (FONAP), we exert further influence on improving palm oil cultivation. In addition, Peter Kölln has been investing in the MARIPOSA Fund since 2020 and uses palm oil for its crunchy mueslis that comes largely from a supplier committed to the MARIPOSA initiative. In this way, we contribute to promoting palm oil cultivation on small farms in Latin America.

Good to know

Oil palms are the most important supplier of vegetable oil worldwide. As a high-yield raw material, palm oil has a high economic relevance in the countries where it is grown; Indonesia and Malaysia produce around 85 % of all palm oil.

Palm oil is indispensable as a raw material for many reasons: At 4 to 6 tons of oil/ha, the yield of oil palm is 3-6 times higher than other vegetable oils such as rapeseed oil (800 and 1500 kg oil/ha) or sunflower oil (800 kg oil/ha). Oil palms have by far the best ratio of space requirements to yield. In addition, the cultivation of oil palm secures the livelihood of many small-scale farming families. That's why we strive to support those responsible in the major producing countries in the long-term, responsible production of palm oil.

Phosphorus is an important mineral that is consumed as phosphate in the daily diet. Together with calcium, it ensures the strength of bones and teeth; phosphorus also plays a role in energy production, in building cell walls and as a buffer substance in the blood. Phosphorus is also part of the nucleic acids in the genetic material (DNA) and is partly responsible for its structure.
Phosphorus is contained in almost all foods. 100 g of oat flakes contain around 450 mg, which is 65 % of the daily requirement.

Polyunsaturated fatty acids are essential (vital) and must be consumed through food. For example, as building blocks of hormones and cell membranes, they fulfil important tasks. Polyunsaturated fatty acids contribute to maintaining normal cholesterol levels and are necessary for the normal growth and healthy development of children.
A distinction is made between omega-3 and omega-6 fatty acids. In order for these to develop their positive effects, it is recommended to consume omega-6 to omega-3 fatty acids in a ratio of 2:1 to a maximum of 5:1. Good plant sources of omega-3 fatty acids include linseed, walnut and rapeseed oil. The German Nutrition Society (DGE) recommends a daily intake of polyunsaturated fatty acids of 7-10 % of total energy intake.
100 g oat flakes contain 2.8 g polyunsaturated fatty acids, a good 40 % of the oats' own fat.

Porridge – a dish with history 

The history of oat or grain porridge goes back a long way – it already existed in ancient Rome and among the Germanic peoples. Diocles of Carystos wrote as early as 400 BC: “If you care about your health, you should eat a porridge made from cracked grain in the morning.”
Today we understand porridge to be the traditional, warm oat meal from Scotland, which is quickly prepared with oat flakes and milk or water. Porridge always works. This is because of the many great ways to keep refining it. Our oat porridges also stand for varied and creative enjoyment, because there are no limits to your imagination when preparing them. You can find initial suggestions for this on the back of each packaging.

Porridge always works

Porridge is a true all-rounder, it tastes good for breakfast or in between and you can tailor the pure base perfectly to your taste and nutritional goals.

Oats naturally contain plant-based protein and fibre as well as vitamin B1, iron and magnesium. It tastes great in combination with fresh or dried fruits, nuts and seeds. This also applies to your porridge, which you can give a great look and a very special taste with a delicious topping. And your personal porridge is built on these basics:

• Nutrition-conscious connoisseurs take the chocolatey version and add fresh seasonal fruits
• Cholesterol-conscious people add 1 tablespoon of oat bran and dried fruits to their porridge
• Creative people work with fruit purees or compotes as well as maple syrup or coconut blossom sugar and always like to vary the composition
• Children love Oat Porridge Chocolate with mashed banana, colourful sprinkles or chocolate sprinkles
• Calorie-conscious people prepare their porridge with water and then add extras according to their personal taste
• Do you prefer savoury food? Then go for the classic Delicate Kölln Oat Flakes and cook them in vegetable broth – then you can add finely chopped vegetables, grated cheese or diced ham.

What is naturally contained in oats should be preserved. When grinding flour, it is possible to produce wholegrain flour as well as flours that only contain a portion of the germ and outer layers. In contrast, the whole grain is used in the production of Kölln oat flakes. Even if you can't tell from the different types of Kölln oat flakes, they all contain parts of the whole grain.

Once the oats have arrived at Kölln in Elmshorn, they immediately resume their journey. Before they become real Kölln oat flakes, they go through more than 33 work stations:

The oats delivered are first cleaned and freed from foreign grain, stones, straw, sand and dust. They are then subjected to a gentle heat treatment, the kilning. This inactivates fat-splitting enzymes (lipases), which would otherwise lead to premature spoilage of the wholegrain oat flakes due to rancidity. At the same time, the starch is partially broken down by the kilning. This leads to better digestibility and the typical, nutty oat aroma develops.

The oats are sorted according to thickness and separated from the husk. The high-quality germ is retained. Husks and fine parts are separated from the oat kernels.

Particularly large oat kernels are flaked directly to produce Regular Rolled Kölln Oat Flakes (firm-tio-the-bite structure = large leaf flakes) flaky. Slightly smaller oat kernels are cut into groats to produce Delicate Kölln Oat Flakes (delicate structure = small leaf flakes). Ground oat kernels (wholegrain oat flour) are processed into Soluble Oats Instant and Schmelzflocken.

The flake production is followed by a fully automatic packaging system.

You can find out how the Kölln flake gets from the field to the bowl in this film!

Protein consists of amino acids and, with 4 kcal/100 g, is both an energy supplier and a cell building block. It is a building material for cells and tissue, for example muscle fibres, organs and blood. Enzymes, various hormones and the antibodies of the immune system are also made up of amino acids.
The biological value of proteins indicates how well dietary protein can be converted into the body's own protein. One whole egg serves as a reference with a value of 100. Basically, animal foods contain proteins with a high biological value, while plant foods contain proteins with a lower biological value.
Since different proteins complement each other, a higher biological value can be achieved by combining animal and plant food proteins. Oats have a biological value of 60, which can be significantly increased by being consumed with milk and milk products.

QUID stands for “Quantitative Ingredients Declaration”, the quantity labelling of food. It indicates the amount of an ingredient on the packaging in percent by weight if an ingredient is mentioned in the name of the food or an ingredient is highlighted on the label by words, pictures or graphics. The QUID information can be found on Kölln products in the sales name and/or in the list of ingredients.
If we look at Kölln Delicate Bircher Oat Muesli Fruit, for example, hazelnuts are also shown on the packaging. That's why we also indicate the percentage content of the hazelnuts:

Sales name: Wholegrain oat muesli with 22 % fruit, partly sweetened.

Ingredients: Wholegrain oat flakes (75 %), dried apple pieces, raisins, dried and sweetened cranberries (cranberries, sugar), dried banana flakes, dried date pieces, chopped hazelnut kernels (2 %), honey.

This gives consumers the opportunity to compare the quality of products.

The word “quality” comes from the Latin “qualitas”, which means nature or characteristic. If we apply the word to the evaluation of products, the classification of quality always means to what extent the expectations of the product are met or not met.
The term has a different meaning for each of us – and this is of course also the case when assessing our products: for some the taste has to be agreeable, for others the special ingredients or their unusual combination also count. Many people only consider a product to be of good quality if they receive good advice or like the recommendation on the packaging.
For us, quality means much more, because in addition to the good appearance and good taste of our products, we also care about what's in them and where the ingredients come from. We have also continually invested in our manufacturing processes to produce Kölln products of high quality. And last but not least, we value packaging that preserves the properties of our products and can be recycled in the best possible way. For us, quality takes place on many levels – and we are continually working to develop all of this further.

The Roundtable on Sustainable Palm Oil (RSPO) was founded by the WWF. Everyone involved in the production and supply chain cooperates here to advance the development and use of sustainable palm oil. Global standards for sustainable palm oil have been developed to this end. More and more oil mills, consumer goods manufacturers and retailers are members of the RSPO; Peter Kölln has been a member since 2011.

In 2013 we switched to more sustainable, RSPO-certified palm oil and have continuously developed the level further. Since 2014, we have been using RSPO-certified palm oil to produce Kölln crunchy mueslis according to the “Segregated” supply chain model. RSPO-certified sustainable palm oil has been produced according to strict environmental and social criteria and kept separate from other oil palm products throughout the supply chain.

You can find further information at: https://rspo.org/members/767

Kölln wants to contribute to a better world for people and nature. That's why we buy cocoa and coffee from Rainforest Alliance Certified farms.

The Rainforest Alliance works at the intersection of trade, agriculture and forestry for a world in which we can develop positively together. By purchasing products with the Rainforest Alliance seal, you are contributing to better agricultural practices, combating the climate crisis, conserving our forests, protecting the human rights of farmers and workers, and improving their livelihoods.

Find out more at www.rainforest-alliance.org

Raising agents are used to loosen dough and increase the volume of the pastry when baking. To do this, baking agents introduce gas bubbles into the dough, which escape during baking and contribute to the development of the loose pastry structure or the porosity of cakes and bread.
Kölln Oat Pillows are also made from a dough. The raising agent potassium hydrogen carbonate ensures that the Oat Pillows rise beautifully in the oven and develop their typical crispy texture.

Reference intakes indicate the recommended average daily intake for energy and certain nutrients for healthy adults. They are the basis for assessing the importance of a food for the supply of individual nutrients and building materials.
For example, on the packaging of our muesli mixes you can find information about what contribution the listed vitamins and minerals make to an adult's daily intake.

The sales name (or sales description) complements the name of the food and helps the consumer to get a better idea of ​​the product through an easy-to-understand description. For example, the product name Kölln Oat Crispies Chocolate is explained in more detail by the sales name Crispy wholegrain oat cereal with 2.5 % whole milk chocolate.
Sometimes the name is legally required, otherwise common names such as “Königsberger Klopse” or a description such as “wholegrain oat muesli” are used. Many of the common sales names are listed in the Guidelines of the German Food Code.

Saturated fatty acids are mainly found in foods of animal origin (e.g. sausage or butter) and in many ready meals. They are primarily a source of energy and play a role in the development of lipid metabolism disorders. The German Nutrition Society (DGE) therefore recommends a reduced intake of no more than 7-10 % of daily energy intake.
Oats contain high-quality vegetable fat, because less than 20 % of oats' own fat is saturated fatty acids – 40 % is monounsaturated fatty acids and 40 % is polyunsaturated fatty acids.

Kölln Schmelzflocken® has been around since 1951 and is a registered trademark of Peter Kölln. For generations, Kölln Schmelzflocken® was recommended for preparing bottle feeds and baby food for infants – until the 1980s, the Schmelzflocken® bottle was “the” recommendation for satisfied babies who slept well.
For many years, Schmelzflocken® have been recommended exclusively for the preparation of complementary foods – porridge meals – and of course they are also enjoyed by children and adults.
Today there are 3 varieties: The classic Kölln Schmelzflocken® – made from 100 % oats – as well as Schmelzflocken® Spelt and Oats and Schmelzflocken® 5-Grain. They are all based on 100 % organic grain from northern Germany and are extremely delicate, easily soluble wholegrain flakes.
Kölln Schmelzflocken® are currently available in Germany and Ukraine.

Secondary plant substances serve as defence substances for plants and also act as growth regulators. According to current knowledge, they are not considered essential nutrients, but they do have an influence on a variety of metabolic processes. They are also said to have various health-promoting effects.
For a good supply of secondary plant substances, the German Nutrition Society (DGE) recommends eating plenty of vegetables and fruit, legumes, nuts and wholegrain products. So-called “avenanthramids” occur exclusively in oats (avena, Latin = oats). They belong to the group of polyphenols.

Sensor technology deals with the perception, description and evaluation of product properties using the sense organs – the impressions are collected and evaluated by looking, smelling, tasting, touching and hearing. There is a wide range of methods, some of which are standardised according to DIN and ISO. Using statistical methods, results can be obtained that provide significant conclusions and insights about the test product. For this purpose, many sensory procedures require trained test persons who are selected and trained according to specific criteria.
At Peter Kölln we work with sensory procedures to obtain objective information about product properties, such as sweetness or the stability or changes of a product over time. We also use sensor technology to obtain subjective insights about a product, such as the acceptance or popularity of products.

When it comes to food and beverages, “instant” means that they can be easily and quickly dissolved in cold, warm or hot liquids and therefore can be prepared within a very short time. Although instant products do not require cooking, they do not form lumps. They are usually powders or granules.
Kölln Soluble Oats Instant (currently available in Germany and Italy) are extremely delicate, easily soluble wholegrain oat flakes that are pressed from wholegrain oat flour using a special process. They dissolve immediately in cold and hot drinks and food. With juice, milk or pureed fruit you can create a drinkable meal in no time at all or a thick soup by simply stirring it in.

The so-called “soluble” fibres include pectins, inulin, oligofructose and soluble hemicelluloses, which are mainly found in fruit and vegetables. Oats' own beta-glucan also belongs to this category.
Oat beta-glucan has been shown to reduce blood cholesterol levels. It stimulates the formation of bile acids from cholesterol. This means that less cholesterol gets into the blood and the cholesterol level can be positively influenced. This effect occurs with a daily intake of 3 g of oat beta-glucan as part of a varied and fat-conscious diet.
High cholesterol is a risk factor for coronary heart disease. This is caused by several risk factors. Also pay attention to a varied and fat-conscious diet.

Stabilisers are a group of additives that help maintain the original colour, aroma and texture of a food during storage.

Superfoods are plant-based foods that can do “more” than related foods. They are also characterised by a particularly high nutrient density and health-promoting properties. The low level of processing, i.e. the naturalness of the food, is also important.
When many people think of superfoods, they think of foods such as acai, chia seeds or matcha tea, although a number of locally grown and familiar foods also fall into this category, such as kale, blueberries, linseed or oats.
The popularity of oats as a local superfood has increased continuously in recent years. This was confirmed when the University of Würzburg voted it Medicinal Plant of the Year in 2017. In addition to a significant content of vegetable protein, vitamin B1, iron and magnesium, oats are rich in fibre. Beta-glucans are the key substance in oats because they have positive effects on cholesterol and blood sugar levels. The natural nutrient content of the oat grain is also preserved as best as possible when it is processed into oat flakes.

Triglycerides are blood fats. They primarily serve as a source of energy, and the body also stores them in fatty tissue or in the liver. If the so-called “trigylcerides” are elevated, it is necessary to first check whether they are related to another disease or whether there is a congenital disorder.
If triglycerides are elevated, alcohol consumption and the consumption of foods rich in sugar (e.g. sweets, lemonade, cola drinks) should be reduced. Foods rich in fibre, such as wholegrain bread or oat flakes, prevent blood sugar from rising too quickly after a meal. This reduces the conversion of sugar into triglycerides. Fish, for example salmon, anchovies, mackerel or herring, has a positive effect. A low-fat diet is also recommended if triglycerides are elevated.
Regular physical exercise is also a basic requirement for normal blood lipids. Endurance sports such as walking, cycling and swimming are particularly beneficial, ideally for 30 minutes a day.

Vitamin B1, also known as thiamine, belongs to the group of water-soluble vitamins – and is a real power element for your body. It plays a key role in converting nutrients, especially carbohydrates, into energy. No vitamin B1? No optimal energy metabolism! It also supports important nerve functions and keeps you mentally fit.

According to the Health Claims Regulation, vitamin B1 contributes to normal energy-yielding metabolism, to normal functioning of the nervous system, to normal psychological function and to the normal function of the heart. A real all-rounder!

Where can vitamin B1 be found? You will find a particularly rich source in wholegrain products, legumes, meat, fish as well as certain vegetables and walnuts. Oats are also a top source: with 0.42 mg of vitamin B1 per 100 g, they cover a whopping 38 % of the recommended daily intake for adults. Pretty impressive, right?

The word "vitamin" is derived from the Latin "vita", meaning life, and "amine", because it was originally assumed that all substances essential for life contained nitrogen-containing amino groups. Vitamins are vital substances and we must consume them daily through food in order to benefit from their effects. Among other things, they serve to maintain metabolism and protect against diseases.

Wholegrain products are grain products that use the whole grain – including all valuable nutrients. And that's exactly what makes our Kölln oat flakes special: whether they are firm-to-the-bite, delicate or easily soluble – they are always 100 % wholegrain oat flakes. For you this means: full nutritional power, exactly as nature provides it.

But it's not just our flakes that impress with their wholegrain quality. Our Kölln muesli and Oat Crispies also contain a significant amount of wholegrain oats.

More and more consumers consider it important to know what they are eating and the composition of the food they buy. On the one hand, they want to know what they are getting when they choose a food: the list of ingredients, sales name and nutritional information provide guidance. Special features, such as the wholegrain content of many Kölln products, are often listed on the front of the packaging.
On the other hand, consumers also want to know which ingredients a food does not contain. This is what the “Without..." claims communicate: Peter Kölln, for example, points out that the classic muesli mixes are made without flavouring. Or with Kölln Oat Crispies, there are no artificial additions of vitamins and minerals.

Yogurt is a milk product with a typically sour taste. It is produced using lactic acid bacteria and can be creamy, solid or drinkable. Yogurt is available in different fat levels and acidity levels.

Zinc is a real all-rounder! As an essential trace element, it is involved in countless metabolic processes – from cell division to protein metabolism to wound healing. Skin and hair also benefit from sufficient zinc intake. And did you know that zinc is essential for the production of various hormones? No wonder that the EU has officially recognised 18 health benefits.

The best sources of zinc? Meat, fish, seafood, cheese, lentils, soybeans, nuts or sunflower seeds. But oats also have something special: 100 g of oats provide a whopping 3.9 mg of zinc – that's 39 % of the recommended daily intake for adults.