Intake of whole grain food increases in US 12.09.2022 By Jeff Gelski Studies support a standardized definition to reduce confusion.Read More
WIC whole grain options would expand under proposals 11.23.2022 By Jeff Gelski Tortillas, English muffins and certain ancient grains would qualify for the program.Read More
Plant-based beverage producer makes oat milk more nutritious 09.12.2022 By Caleb Wilson The new formulation adds increased fiber, calcium, potassium and healthy fat to Elmhurst’s oat milk.Read More
Canyon Bakehouse introduces Hawaiian sweet rolls 09.01.2022 By Eric Schroeder Pull-apart rolls are gluten-free.Read More
Mondelez changing certain labeling on crackers 07.11.2022 By Eric Schroeder Whole grain content to be more prominently displayed.Read More
Five components considered in new carbohydrate scoring system 05.02.2022 By Jeff Gelski Sodium, potassium and whole grains join fiber and sugar.Read More
USDA sets meal standards to help ease school supply issues 02.07.2022 By Jeff Gelski The transitional standards focus on whole grains, milk and sodium reduction.Read More
Voortman unveils two new cookie offerings 09.20.2021 By Rebekah Schouten Hostess subsidiary launches Super Grains and Mega Wafers.Read More
The benefits of fiber 09.13.2021 By Donna Berry Fiber enrichment of baked goods can help consumers meet recommended levels of dietary intake.Read More
Taste becomes a positive for whole grains 08.18.2021 By Jeff Gelski Sprouted grains, menu options help consumers warm up to whole grains.Read More