Consumers don’t know how much whole grain they should eat each day or where to find it, new research commissioned by Cereal Partners Worldwide (CPW), the joint venture between Nestlé and General Mills, reveals. The group believes that global guidance...
An academia-industry collaboration has agreed on a definition that makes the whole grain content in foods clearer in its labelling, with the aim of providing clarity for consumers and manufacturers.
Dutch consumer association, Consumentenbond, is fighting for tougher regulations on products claiming to be whole-grain as it says manufacturers are deliberately misleading consumers in their labelling.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains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 quinoa and kamut. And yet, barley often ends up buried on...
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
Consuming up to 50% of all grain foods as refined grains will not lead to any increased disease risk, according to a study reviewing all relevant literature from the Noughties.
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.
Nestle is teaming up with the Cleveland Clinic research center to conduct what it says will be amongst the largest controlled studies on the benefits of whole grains.
Hi-maize Wholegrain is a new high-fibre, nutrient-dense ingredient, including protein, vitamins and minerals, which delivers a range of health benefits, according to manufacturer National Starch.
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.
An increased consumption of whole grains and fish could reduce the
risk of developing asthma by about 50 per cent, suggests a new
study from The Netherlands.
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.
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 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.
The FDA has released draft guidelines on the labeling of food
products containing whole grains, to support the message of the
2005 Dietary Guidelines. Although subject to comments, it seems
'good' and 'excellent'...
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.
Nestlé UK has followed the lead of General Mills across the
Atlantic, announcing today that from June 2005 every box of Nestlé
breakfast cereals will be made with whole grains.
Australia looks set to widen the definition of 'wholegrain' to
allow more foods to include this term, increasingly associated with
heart health, on their product labelling.
A group of cereal scientists is looking to rewrite the definition
of a wholegrain to help consumers identify the healthy ingredient
in foods and lift their intake of wholegrains.
Rubbing shoulders on the shelves with 'low-carb' friendly food
products, wholegrains must reach out to the consumer to remain in
the game. Cereal chemists in the US bring wholegrains into the
user-friendly zone with a new,...
Food marketers in the US can now make a claim referring to the
beneficial actions of wholegrains on reduction of heart disease
risk, following an application from Kraft Foods.
