Whole grain flour; benefits, trends and challenges
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2020 July |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | As a partner hip of international organisation and scientists dedicated to promoting whole grain diets, the Whole Grain Initiative announced the first 'International Whole Grain Day' on November 19th last year to emphasise the need for prioritising whole grain foods in dietary guidelines. The broad health benefits of whole grain product are perceived with their high dietary fibre and nutritious content. This has led to a significant increase in whole wheat flour production and a variety of end-use application today. However, there are still some open points and issues considering the global consumption, in which the industry and legislations should focus on this. The consumption of whole grain-based products has been recently growing, but still remains low globally for some reasons. Whole grains are exactly defined, but actually whole-grain foods are not, yet. Much of the confusion identifying whole grain options are the result of inadequate or non-existent regulation for labelling of whole-grain foods. Having an established whole- grain food definition will encourage manufacturers to produce foods with meaningful amounts of whole grain, allow consistent product labelling and messaging, and empower consumers to readily identify whole-grain foods and achieve whole-grain dietary recommendations. |
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