Taste may not be such a barrier for wholegrain acceptance - study Taste may not be such a barrier for wholegrain acceptance - study 21-Aug-2007 By Stephen Daniells 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.
Sara Lee launches 100 percent whole wheat bread Sara Lee launches 100 percent whole wheat bread 04-Jan-2007 By staff reporter Sara Lee has launched a new bread category that it claims could help increase US whole grain consumption by billions of grams per year.