Whole grains 101: Highlights from the 2015 Whole Grain Summit

06-Jul-2015 - Last updated on 07-Jul-2015 at 01:38 GMT

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit - organized by Oregon State University and the Grains for Health Foundation - to find out...

Whole grains: An idiot's guide

Whole grain recommendations

How much whole grain are we eating?

Whole grain foods are generally more expensive

The percentage of food expenditure on whole grains has gone up

Who eats the most whole grains?

Whole grain benefits: Where's the evidence?

Do we need a big intervention study on whole grains?

Whole grain confusion?

Helping shoppers identify whole grain foods

Whole grains spell authenticity and high value in foodservice environment

The next big trend? Sprouted grains!

Why are foodservice operators using whole grains?

Farro and quinoa gain momentum in foodservice

Brown rice, wheatberries, barley, quinoa and farro top choices for intact whole grains on menus

Which grains are trending on foodservice menus?

Whole grains in schools

Pizza-gate 2012...

Smart Slice...pizza, minus the guilt

Formulating with whole grains

Sprouting has technical, as well as nutritional, benefits

Most people don't have a problem with gluten

Non-celiac gluten sensitivity, or a problem with FODMAPS?

Got whole grains? What the grain chain could learn from the milk mustache...

1 comment

Soy flour missing on supermarket shelves

Posted by Tierza Lynne Bernard RDN, 07 July 2015 - 18:32 GMT

Bob's Red Mill a sponsor here yet few markets shelve soy flour, a fine addition to whole grain baking which extends shelf life and boosts protein content for vegetarians, not to mention its possible anti-inflammatory role, makes a difference in my bunions for sure and can say I'm a 7 year ovarian cancer survivor for using it.

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