The image of grains needs a fundamental makeover in order to
encourage consumption globally, according to the R&D director
of pasta firm Barilla, who said the enduring perception of grains
as 'empty' energy is the major...
The consistent evidence linking the consumption of whole grain to
significant decreases in the risk of cardiovascular disease should
push policy-makers to redouble their efforts to get the public
eating more of the grains, scientists...
The major barrier for food manufacturers looking to produce
commercially viable wholegrain products is that they do not follow
a clear enough formulation and marketing concept, according to a
contract R&D firm, which has identified...
Changing its entire cereal portfolio to whole grains last year
presented General Mills with a huge opportunity, but also a number
of challenges, said the firm, which yesterday explored the steps
leading up to the launch of its whole...
A small study into the effects of soluble and insoluble fibre on
blood pressure indicates that individuals with slightly high
cholesterol levels may benefit from including plenty of whole
grains in their diets.
Adolescents, an often overlooked population, could also be reaping
the benefits of folic acid fortification of enriched grain products
with lower levels of a marker of cardiovascular disease (CVD), says
a new study.
The Whole Grains Council is to change the design of its
characteristic stamp in a move to avoid potential regulatory
uncertainty surrounding its use of the terms 'excellent' source or
'good' source. The new stamp...