Whole Grain

An example of snack made with masa flour. Pic: GoodMills Innovation

Snackex 2019

The future of snacking revealed

By Gill Hyslop

GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.

Ardent Mills: 'Sprouted grains play into a deep emotional need for new beginnings, rebirth, and renewal'

'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

By Elaine Watson

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also...

57% of children and teenagers failed to eat even one serving of whole grains per day, the study's authors found

Young adults may need targeting to increase whole grain intake


Teenagers and younger adults in the UK are falling far short of international targets for whole grain consumption – with 15% of teenagers consuming no whole grain foods at all, according to a study in the British Journal of Nutrition.

General Mills packs wholegrain punch, Kellogg files micro-bran patent


General Mills packs wholegrain punch, Kellogg files micro-bran patent


What could be more fun on a Friday than a healthy baking special edition?! Here’s our 2015 cream of the crop to date – as General Mills packs a punch with whole grain pancakes and Kellogg files a patent for versatile micro-bran...

Alessio Fasano, founder and director of the Center for Celiac Research and Treatment. Source: Oldways Whole Grains Council

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

By Elizabeth Crawford

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...

Didion R&D manager:

Didion Milling debuts whole grain corn flour based on cereal manufacturer demand

Timing just right for whole grain corn flour: Didion Milling

By Maggie Hennessy

Growing consumer awareness of and demand for whole grains on product labels, along with changing requirements regarding whole grain on product labels and in schools has the packaged food industry clamoring for more options for standalone and enhanced...

Horizon Milling talks challenges and opportunities

Horizon Milling: Industry is strong to proactively solve challenges

By Maggie Hennessy

At the International Baking Industry Expo in Las Vegas this fall, Megan Speas, director of marketing at flour milling giant Horizon Milling, sat down with Milling & Grains to talk challenges, opportunities and the biggest concerns on customers’ minds...

When will FDA finalize guidance on whole grain labeling statements?

What should the criteria be for whole grain labeling statements?

By Elaine WATSON

In 2006, the FDA issued draft guidance  designed to ensure food manufacturers were all singing from the same hymn sheet when making whole grain labeling statements. Seven years later, we are still waiting for the finalized guidance, and comments to the...

Australian researchers spent five years developing the high fructan barley grain

High fructan barley holds wholegrain promise, says CSIRO

By Kacey Culliney

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).

Can fiber continue its upward trajectory to rock star status?

Special edition: Fiber

Can fiber continue its upward trajectory to rock star status?


Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.


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