A vast majority (95%) of consumers surveyed report that their whole grains consumption has either increased or held steady compared to five years ago despite increasing popularity of low- and no-carb diets, finds the Oldways Whole Grains Council.
A recent study which found widespread consumer misunderstanding of whole grain products and labeling is painting an unrealistic and misleading picture of whole grain products actually available to consumers on the market today, says Kelly Toups, director...
CSPI: Consumers often cannot tell how much of the grain in a product is whole and how much is refined
Key stakeholders have urged the FDA to provide more clarity on the labeling of whole grains, with the Academy of Nutrition and Dietetics (AND) urging the agency to require firms to disclose either the percentage of whole grains and refined grains on pack,...
'It still feels like we’re just at the tip of the iceberg...'
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,...
Once shunned for their distinct taste and texture, whole grains are gaining acceptance among more Americans for these same attributes thanks in part to innovative restaurateurs and chefs who are using them to round-out increasingly popular plant-forward...
'Sprouted grains have long term potential to be very big...' Ardent Mills
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...
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 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.
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...
Consuming whole-grain-rich foods for six weeks may slash levels of inflammatory biomarkers in overweight children, according to findings published in Molecular Nutrition & Food Research.
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 making significant contributions in the right direction, says a new study...
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...
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.
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.
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.
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.
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 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.
