A desire for healthier diets and the stagnant economy have led consumers to cook at home more often, and they are increasingly seeking foods with added benefits, according to a new survey from the Food Marketing Institute (FMI).
PepsiCo’s Quaker Oats division has created a new center dedicated to oat research and innovation in a bid to “elevate the relevance and benefits of oats through science, agriculture and innovation”.
The global market for whole grain and high fiber foods is set to reach a staggering $27.6 billion by 2017, as the US continues to dominate the market, says a new report.
Kraft and General Mills have both announced the launch of dozens of new products for the New Year, with Kraft’s line-up including a strong focus on customizable foods, and General Mills emphasizing the growing influence of multicultural consumers.
A study the Food and Drug Administration (FDA) is compiling to determine the level of consumer understanding about whole grains is well-intentioned but could prove to be a waste of time and money unless it is substantially revised, experts have warned.
Most Americans believe they consume enough whole grain – but only five percent get the recommended three servings per day, according to new research carried out by General Mills.
The release of the new Dietary Guidelines for Americans is among several factors likely to boost sales of whole grain and added-fiber products, according to a new report from Global Industry Analysts (GIA).
Lightening the colour of whole grain breads could make products more appealing to consumers who would otherwise be more inclined to buy refined wheat bread products, indicates a new study.
People who regularly eat whole grains tend to have less of the type of fat associated with heart health and diabetes risk than those who eat more refined grains, according to a new study.
This year is set to be the biggest ever for US whole grain product launches, according to market research organization Mintel – with more than 3,700 new products carrying the claim since 2005.
Diabetic women who enjoy a diet rich in bran may live longer and be less likely to die of heart disease than those who do not, according to the results of a new study published in the journal Circulation.
Only four percent of Americans are getting their recommended six servings of grains a day, according to a survey from Harris Interactive commissioned by the Grain Foods Foundation (GFF).
Reformulating popular foods for school children to make them nutrient dense could be a key tool to slash risk factors for chronic disease, finds a new study.
Despite some progress, American consumption of whole grains is still way below government recommended daily amounts, according to new research from The NPD Group.
Whole grain sales have risen as consumers have become more aware of their nutritional benefits, a trend that looks set to continue for at least the next five years, according to a new report from Packaged Facts.
Muntons Malted Ingredients (MMI) has opened its first office in the US to grow sales as it anticipates expanding markets for micro-brewing, whole grains and clean label ingredients.
A study commissioned by the Kellogg Company has found that FDA’s definition of whole grains is restricting the use of health claims linking the grains to heart health and diabetes benefits.
Wheat flour consumption is increasing in the US following a dip that was driven by a trend for low-carbohydrate diets, according to the USDA, as demand for higher fiber, protein and whole grains rises.
A new range of softer wholegrains do not need pre-soaking and so
the 'hard bite' texture often associated with grain products is
eliminated, the manufacturer claims.
The popular Whole Grain Stamp is to be launched in a bilingual
version for use on food products in Canada, expanding its reach to
more consumer groups as awareness of the healthy grains increases.
The taste of wholegrain breads, compared to bread made from refined
grains, may not inhibit consumption amongst consumers as much as
previously thought, suggests a new study.
The American Association of Cereal Chemists International (AACCI)
is meeting this week in Europe, where experts from the
international cereals and grains industry are discussing latest
developments in grain-based science and technology.
Another push has been made this week to promote the consumption of
whole grains, with a new fact sheet sent to thousands of dietitians
around the nation aiming to provide people with simple information
and advice about the grains.
A new whole grains fact sheet aims to provide consumers with easy
to understand information on the healthy grains: what they are,
what they do and where to find them.
Most consumers have a general understanding of the term 'whole
grain', but they remain vague on the health benefits of these foods
and on ways to identify them in stores, according to a study
published this month.
The government's new WIC nutritional guidelines should allow for a
broader range of whole grain foods than currently proposed,
according to the AACC International Whole Grains Task Force.
Leading ingredients firm Cargill has developed a number of whole
grain, low fat tortilla prototypes in an effort to capture a slice
of the growing US market for the healthy bread alternative.
A heart healthy food stamp from the American Heart Association
(AHA) is being increasingly relied on by consumers, according to
the AHA, which says that growing participation rates are a sign of
the success of its heart-check mark.
Coming up with clear definitions for classifying the whole grain
content of foods is a top priority for the AACC International Whole
Grains Task Force, which will soon submit its comments to the USDA
regarding the establishment of...
The major barrier for food manufacturers looking to produce
commercially viable wholegrain products is that they do not follow
a clear enough formulation and marketing concept, according to a
contract R&D firm, which has identified...
The major barrier for food manufacturers looking to produce
commercially viable whole grain products is that they do not follow
a clear enough formulation and marketing concept, according to a
contract R&D firm, which has identified...
Barley and rye are underutilized whole grains, and although they
are considered to be minor cereal grains they have major health
benefits, heard food scientists and manufacturers last week.
Changing its entire cereal portfolio to whole grains last year
presented General Mills with a huge opportunity, but also a number
of challenges, said the firm, which yesterday explored the steps
leading up to the launch of its whole...
A small study into the effects of soluble and insoluble fibre on
blood pressure indicates that individuals with slightly high
cholesterol levels may benefit from including plenty of whole
grains in their diets.
Products containing meat and poultry will now be able to feature
the Whole Grain Stamp, after the US government announced it was to
expand the list of goods eligible to use the eye-catching symbol.
Adolescents, an often overlooked population, could also be reaping
the benefits of folic acid fortification of enriched grain products
with lower levels of a marker of cardiovascular disease (CVD), says
a new study.
The Whole Grains Council is to change the design of its
characteristic stamp in a move to avoid potential regulatory
uncertainty surrounding its use of the terms 'excellent' source or
'good' source. The new stamp...
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
The Whole Grain Stamp program is evolving to give the number of
grams of whole grain ingredients in a serving, an initiative that
will help consumers keep track of their consumption.
On the back of increased demand for its stabilized rice bran
product, California-based NutraCea has announced it is to double
capacity at its Dillon, Montana plant, revising its previously
announced decision to increase capacity by...
Wholegrains, but not refined grains, could lower blood
triglycerides, a risk factor for cardiovascular disease, say
researchers from the US Agricultural Research Service.
A whole grain 'action plan,' which aims to make whole grains more
wide spread, was recently developed by healthy eating executives
together with marketing, regulatory and food technology executives
from 40 leading US food...
In the absence of definitive action from the FDA, food
manufacturers should take the initiative to promote whole grains to
the American public, clearly indicating if products are an
excellent source or a good source of whole grains,...
A petition filed by General Mills requesting the development of
definitions for 'excellent source,' 'good source' and 'made with'
whole grains has been denied by the Food and Drug Administration
(FDA).
A new report that shows that whole grain consumption can slow the
progression of heart disease has strengthened interest in
whole-grain products that do not compromise taste, writes
Anthony Fletcher.
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
