Sprouting into prominence 04.28.2015 By Jeff Gelski Flour from sprouted grains may improve flavor and nutrient absorption.Read More
More than whole grain 04.02.2015 By Jeff Gelski Depending on the type, whole grains may be gluten-free, non-G.M.O., high in fiber and/or high in proteinRead More
Harvard study links whole grains, fiber to lower death risk 03.27.2015 By Jeff Gelski The study of 367,442 people finds an inverse association, both in total mortality and disease-specific mortality.Read More
Change is coming to the bread aisle 03.17.2015 By Josh Sosland Bakers are looking for ways to attract a new generation of sandwich makers.Read More
The scoop on sprouted grains 02.09.2015 By Donna Berry Yes, their flours are different to work with, but they add an extra spurt of nutrition, digestibility and shelf life — all attractive to today’s consumers.Read More
Congress eases whole grain and sodium requirements in school meals 12.16.2014 By Jay Sjerven Changes part of omnibus spending package passed last week.Read More
Whole grains in schools: Give kids a chance 11.14.2014 By Eric Schroeder School food service professionals bristle at calls to roll back school nutrition standards.Read More
Putting a positive spin on whole grains 11.13.2014 By Eric Schroeder Manufacturers see many ways to market the benefits of whole grains.Read More
Goodbye ‘Cokes and smokes,’ hello whole grains 11.12.2014 By Eric Schroeder Convenience store chain making game changing moves to promote healthier eating.Read More
Breaking down whole grain barriers 11.11.2014 By Eric Schroeder Whole Grains Council now focused on battling fad diets and misinformation.Read More