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Trends > Whole grains

Whole grains

Whole grains

With 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.  

Cooksimple meal kits aim to “revitalize” the grocery store center aisles as a healthy destination

The CEO of the startup The Healthy Pantry hopes Cooksimple, a healthier, modernized take on iconic meal kits will revitalize the center of the grocery store, which he compared to...

Partnership for a Healthier America Summit

Childhood obesity is improving, but First Lady Michelle Obama urges food companies to do more

Childhood obesity rates have “finally” stopped rising and now are falling among America’s youngest children, thanks in part to the food industry’s efforts to cut calories and offer healthier options,...

DGAC: Public and private sectors must work together to achieve a population-wide culture of health

Dietary Guidelines for Americans should factor in sustainability, says DGAC report

The Dietary Guidelines Advisory Committee (DGAC) – an panel of experts tasked with developing recommendations about what Americans should eat – has submitted its report to the U.S. Departments of...

Meet the CEOs of KRAVE, Health Warrior, Fruigees, HUMAN and Barnana

What are the hottest snacking trends – and companies - to watch in 2015?

With the percentage of energy derived from snacks in the American diet doubling since the late 1970s, the pressure is on to make those snacking calories count. But what is...

What's for breakfast? Re-inventing the first meal of the day

Healthy cereals could help industry grow modestly in 5 years, IBISWorld predicts

After years of steady decline, the cereal industry could see modest growth in the next five years thanks to consumer interest in healthier, high-end cereals, product process updates, improved commodity...

News in brief

Glanbia Nutritionals launches vegan proteins from ancient grains, flax, & chia

Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages...

Sales of sprouted grains to reach $250 million in five years, expert predicts

The niche market for sprouted grains and seeds is primed to shoot up in the next five years with sales in the U.S. increasing eight times the current level as...

Risk of developing celiac does not hinge on when infants first try gluten, study finds

When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies. 

Sales of gluten-free products continue to grow double digits on quality, selection

Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts. 

General Mills packs whole grain into pancakes and waffles

General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.

Consumers will eat more seeds and less red meat in 2015, dietitians predict

Seeds and nuts will usurp kale and coconut as the top two superfoods in 2015 as consumers look for on-the-go, nutrient dense foods, according to a survey of 500 registered...

BelVita hopes to take a bite out of breakfast market share with new mini-biscuits

Consumers increasingly are turning away from cereal for breakfast in favor of nutrition-dense, on-the-go foods, creating a growth opportunity for consumer packaged foods companies that can offer fast solutions to...

Good carbs, bad carbs to play into 2015

The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.

Restaurants will balance local and global in 2015

Restaurants in 2015 will act locally when it comes to sourcing ingredients, but think globally when incorporating flavors into new dishes, the National Restaurant Association’s annual What’s Hot culinary forecast...

Gretchen’s Grains finds freezing could help whole grains category thaw

The significantly longer amount of time necessary to prepare whole grains compared to refined grains is a substantial hurdle that stops many people from eating more whole grains, even though...

Weight management and digestive wellness will heavily influence food purchases in 2015

Consumer desire to effectively manage their weight and improve their health through food will continue to influence new product development and sales in 2015, according to New Nutrition Business, a...

The biggest rise was in products making non-GMO or GMO-free claims

Non-GMO, gluten-free, Kosher, vegan, all-natural… What can we learn from claims made on new products in the US in 2014?

Non-GMO, Kosher, gluten-free, ethical, environmentally-friendly, lactose-free, vegan, no additives/preservatives, and on-the-go claims are all gaining more traction on US food labels; while growth in ‘all-natural’- antioxidant- and low/no/reduced sugar/sodium/fat claims...

Cornell Food Systems Global Summit

Wegmans teams with local businesses to provide more organic options

Wegmans Food Markets is partnering with local farmers and businesses based in the New York state region to meet consumers’ growing demand for more fresh, organic options, according to a...

Oldways Whole Grains: Breaking Barriers

5 myths about wheat and whole grains dispelled

The ideas that wheat is genetically modified, bred to have more gluten, is addictive and causes inflammation are “myths” that the Whole Grains Council wants to bust.

Oldways Whole Grains: Breaking Barriers conference

Sprouted flours are ‘the next big thing,” baker Peter Reinhart predicts

Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter...

The gluten-free category still has room to grow in entrees & decadent desserts, Elevation Brands CEO says

Even though Ian’s Natural Foods specializes in gluten-free foods, the CEO of Elevation Brands is not worried about a negative impact on the firm if the gluten-free fad ever fades...

Kellogg NPD flurry: Gluten-free, protein and sprouted grains

Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.

Oldways Whole Grains: Breaking Barriers conference

Schools need manufacturers’ help to meet new whole grain requirements

The higher cost and lack of familiarity with whole grains are complicating some schools’ efforts to comply with requirements to serve 100% whole grains that went into effect last July,...

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers...

The gluten-free diet “fad” may be unsustainable

The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the...