White wholegrain flour not white enough?

01-Aug-2005 Last updated on 18-Mar-2017 at 19:51 GMT

Wholegrain flours that can be used to produce white baked products are proving a hit with US bakeries looking to meet new healthy eating guidelines, but colour is still proving a challenge, writes Lorraine Heller.

US bakeries launch wholegrain white

18-Jul-2005

Two major US bakeries are today adding white wholegrain bread to their product ranges, targeting consumers who want the taste they like while receiving the nutrition they need, reports Lorraine Heller.

Wholegrains better than other heart health foods despite high GI

30-May-2005

People who eat wholegrain foods regularly can have a 20 to 40 per cent lower risk of heart disease and stroke compared with those who rarely eat wholegrain foods, according to a new review, reports Dominique Patton.

Whole grain stamp goes public

18-Mar-2005

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 to this labeling.