Ancient grains for modern trends 06.20.2014 By Jeff Gelski Quinoa, chia or amaranth may add nutrition to snacks or ready-to-drink beverages.Read More
Hitting high marks for whole grains 03.25.2014 By Jeff Gelski The U.S. Department of Agriculture provides a resource for school meal programs.Read More
Study links whole grains to fiber intake 02.27.2014 By Jeff Gelski Data show people with a high whole grain intake also eat more fiber.Read More
Gluten-free goal: Get under 20 p.p.m. 11.12.2013 By Jeff Gelski The F.D.A. issues a ruling on gluten-free claims while improving nutrition remains a priority.Read More
Munching on whole grains 09.06.2013 By Jeff Gelski Using multigrains, including ancient grains, may add different colors and texture to snacksRead More
Whole Grains for Every Palate 08.22.2013 By Charlotte Atchley Bakers and snack producers get creative to meet consumers’ nutrition demands.Read More
School snacks to get a makeover 06.27.2013 By Keith Nunes New U.S.D.A. rules will change the content of food and beverages offered in schools.Read More
A generation after Dietary Guidelines introduced, eating habits are not improving 05.01.2013 By Josh Sosland E.R.S. researchers find wide gap between what's recommended and what consumers eat at home.Read More
Fiber boosts for whole grain items 02.15.2013 By Jeff Gelski Use corn bran, barley or inclusions to achieve ‘good source’ or ‘excellent source’ claimsRead More
Harvard researchers question whole grain standards 01.11.2013 By Eric Schroeder Study takes issue with usefulness of Whole Grain Stamp, U.S.D.A. recommendations.Read More