Whole Grains Council

Peggy Sutton: 'Sprouting is a time honored tradition, but the movement is now really taking off in mainstream grocery...'

'It still feels like we’re just at the tip of the iceberg...'

What's the size of the sprouted food prize?

By Elaine Watson

To Your Health Sprouted Flour Co – the Alabama-based supplier of the organic sprouted grains in Kashi’s cereals – has expanded its facility for the third time to meet surging demand, says founder Peggy Sutton, who is predicting revenues of $6m in 2016,...

Ardent Mills: 'Sprouted grains play into a deep emotional need for new beginnings, rebirth, and renewal'

'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

By Elaine Watson

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also...

Brett Carver, Regents Professor at Oklahoma State University. Source: Whole Grains Council

Oldways Whole Grains: Breaking Barriers

5 myths about wheat and whole grains dispelled

By Elizabeth Crawford

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.

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

Oldways Whole Grains: Breaking Barriers conference

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

By Elizabeth Crawford

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 Reinhart, a chef and cookbook author. 

Alessio Fasano, founder and director of the Center for Celiac Research and Treatment. Source: Oldways Whole Grains Council

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

By Elizabeth Crawford

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 to overcome before they are fully integrated into the average person’s...

Whole Grain stamp now on 7,600+ products in 35 countries

Dispatches from the Whole Grains on Every Plate conference

The rise and rise of whole grain: Whole Grain stamp now on 7,600+ products in 35 countries

By Elaine Watson in San Antonio, Texas

The Whole Grain stamp now features on more than 7,600 products in 35 countries, while the number of new products featuring whole grain claims rose from 164 in 2000 to 3,378 in 2011, according to data unveiled at the Whole Grains on Every Plate conference...

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