A meta-analysis involving more than 2 million people has reported that a higher whole grain intake is associated with a reduced risk of digestive tract cancer.
The European Commission refers Denmark to court over ‘Feta’ failings, the EU pumps €200m into agri-food promotion, and the USDA approves a proposal to market Irish beef in the US as ‘Irish Grass Fed Beef’. FoodNavigator brings you the latest news and...
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
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...
The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.
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.
The lack of a harmonised message on whole grain intake in many countries may be leading to confusion and creating barriers for industry, warn researchers.
Way Better Snacks has unveiled its latest product – a nacho-flavored tortilla chip – and tipped its signature sprouted grains as a major growth area for snacking.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Teenagers and younger adults in the UK are falling far short of international targets for whole grain consumption – with 15% of teenagers consuming no whole grain foods at all, according to a study in the British Journal of Nutrition.
Food and human nutrition expert: 'We can learn from the US and Denmark'
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.
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
A group of researchers has published a definition of ‘whole grain’ stemming from the HealthGrain EU project, in an effort to harmonise labelling and nutrition guidelines across Europe.
“This isn't meat,” said Phil Lapp’s nine-year-old daughter Morgan after wolfing down some home-made meat-free tacos one evening in 2011. “This is neat”.
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.
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.
The size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study.
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.
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.
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.
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...
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 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.
The Whole Grains Council yesterday launched its food stamp to the
general public at the Natural Foods Expo West show taking place in
Anaheim. Cynthia Harriman, head of the council, told Philippa
Nuttall how the food industry has reacted...
The GMA said earlier this week that Americans are filling their
shopping carts with healthier foods and drinks, particularly whole
grains. Philippa Nuttall spoke to one firm to see whether
they had experienced an increase in sales...