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Whole grains

With at least half the grains served in school lunches now required to be ‘whole grain-rich’ (extending to 100% of grains at lunch and breakfast by summer 2014), and continuing pressure to comply with the 2010 dietary guidelines (make at least half your grains whole grains), manufacturers are continuing to add whole grains to new products and reformulate existing ones to include whole grains.

Keep up to date with the latest developments on whole grains (which contain 100% of the original kernel, ie. all of the bran, germ, and endosperm) in this new section of FoodNavigator-USA.  

Quaker looks to patent lower cost soluble oat fiber

Oatmeal boasts a long list of health benefits, though this fiber-rich ingredient isn’t traditionally associated with the descriptors 'quick and easy'. 

Decoding the future of healthy bakery

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to...

Whole grain breakfast cereals lead the pack for total dietary fiber contribution, but many Americans still falling short of recommendations

The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are...

‘Formulation friendly’ quinoa powder aims beyond supplement market

A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups....

The FoodNavigator-USA business leaders round table debate

Who is driving innovation in the US food & beverage market? Find out at the FoodNavigator-USA business leaders round table debate

What are the hottest trends in food and beverage? And are the big bucks really in blue-sky innovation, or have the most successful firms played with an existing concept and just...

Food labeling & litigation: What’s in store for 2014? Nutrition Facts, GMOs, natural claims, trans fats, GE salmon, whole grain statements

What might give the food and beverage industry's regulatory affairs teams sleepless nights in 2014? From more evaporated cane juice lawsuits to proposed changes to the Nutrition Facts panel, stay...

Trend spotting gallery: What’s hot and what’s not as we head into 2014?

From maple water to ‘brogurt’, posh jerky, seaweed chips, purple corn, gourmet popcorn and non-GMO labels; what were the hottest trends of 2013, and what’s on the menu for 2014?

Should the definition of ‘whole grains’ be expanded to include whole seeds, beans and legumes?

As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’,...

Special edition: Super grains!

Chia and quinoa lead the field - by miles - when it comes to product launches with ancient grains and seeds, says Datamonitor

The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just...

Special edition: Super grains!

Feeling freekeh? InHarvest chef on which ancient grains to back, and telling a good story

While quinoa and chia have stolen much of the limelight, one of the most interesting ‘ancient grains’ to watch is freekeh - wheat that has been harvested early while it...

Special edition: Super grains!

Barley ‘always a bridesmaid, never a bride’: getting this super grain into the spotlight

Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like...

Special Edition: Super grains!

10 ancient grains to watch: from kamut to quinoa

Wheat may be a staple in many diets worldwide, but there’s a whole host of super grains—some well-known and others still under the radar—each with their own unique set of...

Top 10 restaurant trends for 2014: From veg proteins and Korean kimchi to the comeback of carbs…

What will we be eating in restaurants next year, and how will that impact what we buy at the supermarket?

Special Edition: Super Grains!

Make the most of ancient grains with blends: Bay State Milling

You may not know all of them by name (and other names you may be tired of hearing), but the US market for ancient grains—from quinoa to amaranth, millet, teff,...

General Mills makes health gains across US categories

General Mills has improved the health profile of 73% of its U.S. retail sales volume since 2005, with more than 20% improvement in fiscal 2013 alone. 

Special edition: Tackling diabetes: Formulating for healthy blood sugar

Food marketers have narrow field to play in when making blood sugar management claims

The need for dietary interventions to help diabetes sufferers is clear.  But communicating how individual ingredients and foods might meet that need is fraught with regulatory peril, observers say.

Special edition: Tackling diabetes. Formulating for healthy blood sugar

How can the food industry address the ticking time bomb of type 2 diabetes?

Given that one in three American adults is expected to develop type 2 diabetes by 2050, and poor diet and lack of exercise may be largely to blame, what can...

Gluten-free 2.0: Where is the gluten-free trend going next?

If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating...

IBIE 2013: EDUCATIONAL SESSIONS

Out with the bad, in with the good: Consumers seek positive nutrition

Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.

IBIE 2013: EDUCATIONAL SESSIONS

Fiber, whole grains and seeds: Packing nutritional punch into gluten-free

Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.

Horizon Milling study: What drives consumer liking of whole wheat bread?

Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most...

IBIE 2013: EDUCATIONAL SESSIONS

ADM R&D head: Bakers should start from scratch when formulating with whole grains

Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.

IBIE teaser: You’re never too old, or big, to learn…

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look...

FDA permits qualified health claim about whole grains and type 2 diabetes, but is the wording so qualified no one will use it?

The FDA says it will permit qualified health claims on the relationship between eating whole grains and a reduced risk of type 2 diabetes, but is the wording it has...

Food labeling bill proposes radical changes to 'natural' claims, wholegrain labels, added sugars; but chances of success are slim, say lawyers

A bill proposing sweeping changes to food labeling laws covering everything from ‘natural’ claims to whole grain statements has been welcomed by consumer groups, but stands little chance of success,...

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