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Ancient Grains – Back to the Future
Elizabeth A. Arndt ConAgra Foods, Inc. “Just Food” Foods from the Past - Trends Today - Foods of the Future December 4-5, 2008, West Des Moines, Iowa
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Overview Consumers and the Changing Market Grains Definitions
Ancient Grains Finding and Using Ancient Grains Labeling and Identification
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Challenges for Whole Grain Foods
Consumption increasing Labeling confusion – consistency needed! U.S. health status Heart - Weight management Digestive - Diabetes Cancer Gluten Free growing awareness Increased desire for Clean Label
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What do consumers want? Convenience—prepared meals, quick and easy preparation, simple choices Taste—ethnic cuisine, unique flavors Variety—variety is good, but avoid overload Health—need clear, easy to understand messages Value
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How do whole grains fit? Allows consumers to “do something right” for their health Whole grain products have a healthy halo Whole grains are “hot” – timing right for new products Sources: wholegrainscouncil.org, mypyramid.gov
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What consumers are saying about whole grain foods
More than half of consumers say they buy whole wheat or wholegrain bread 40% of consumers say whole grain is most important quality when purchasing bread Almost half of consumers say they buy whole wheat or multigrain pasta Purchase indices higher as cooking skills increase Source: Mintel Oxygen
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Consumers say they purchase more whole grain bread
Types of bread purchased in the last year, by age, May 2008 *Source: Mintel Reports: Bread – June US
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North America leads, followed by Europe
Wholegrain introductions, global, by region, *Source: Mintel GNPD
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US introductions show growth
Products with wholegrain positioning, US, by category, *Source: Mintel GNPD
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Whole Grains enhance the nutritional composition & resulting benefits in product applications
Baked goods (including breads, tortillas, biscuits, muffins, quick breads) Bars (granola, nutritional, fruit & grain) Hot & RTE cereals Snacks – sweet and savory Toppings/Stir-ins Desserts Breaded/battered products Vegetarian patties Pasta Soups and Side Dishes Beverages
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Whole Grain Recommendations
Based on the 2005 Dietary Guidelines for Americans and MyPyramid recommendations at least HALF of daily grain intake should be whole grain Ounce equivalent – new term describing a serving size of grain foods Consume 3 or more ounce-equivalents of whole grain foods daily (2,000 calorie diet) Examples of ounce-equivalents of whole grain: 1 slice of bread 1 cup ready-to-eat cereal ½ cup cooked rice, cooked pasta, or cooked cereal When USDA presented the new MyPyramid in 2005, a new term was used to describe servings or portions of grain foods. The new term is called “ounce equivalent”. The ounce equivalent typically describes a gram serving, depending on the product. In general, 1 slice of bread, 1 cup ready-to-eat cereal, or ½ cup cooked rice, cooked pasta, or cooked cereal is considered 1 ounce equivalent from the Grains Group. 8. What is an ounce equivalent? a) a new term for serving size for any food b) a new term for serving size for grain foods c) a new term for serving size for whole grain foods only the amount of grain that children are recommended to eat each day 9. For grains and breads, the term “ounce equivalent” is equal to: a) 1/2 serving of grains b) 1 serving of grains c) 2 servings of grains d) 3 servings of grains
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One Whole-Grain Ounce-Equivalent *
Food Item Amount in Household Measures Prepared Weight (g) Dry Weight of Whole Grain or Whole Grain Flour (g) Bread, whole-wheat, commercial 1 slice 28 16** Cereal, whole grain, ready-to-eat 1 cup ~28 Cereal, whole grain, cooked 1/2 cup 112 27 Rice, brown, medium grain, cooked 98 29 Pasta, whole wheat, cooked 70 25 * Reference: Dietary Guidelines for Americans, pg 54, Appendix A-2, Note 2. ** Sixteen grams is just over ½ an ounce – about 2 tablespoons of flour.
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U.S. Grain Consumption (USDA ERS)
2004 per capita availability adjusted for loss Grams/Day Total Grain Wheat Corn Rice Oat Barley Rye Opportunity: Increase utilization of minor & exotic grains
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Grain Types – A Comprehensive List (recommended to FDA by AACCI Whole Grain Task Force 2006)
Cereal Grains Wheat (includes spelt, emmer, farro, einkorn, Kamut®, durum) Rice - Millet Corn (maize, popcorn) - Wild Rice Oats - Triticale Barley - Sorghum Rye - Teff Canary Seed - Job’s Tears Fonio Pseudocereal Grains Amaranth - Buckwheat - Quinoa Legumes, Oilseeds and Nuts are not Grains (e.g., flax, sunflower, soybeans, chia)
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Whole Wheat Kernel 15% 82% 2 - 3% Fiber B vitamins Carbohydrates
Minerals Phytonutrients Carbohydrates Protein Let’s look at a diagram of a whole grain—that contains all three parts of the grain kernel. The ENDOSPERM is the largest part. It contains starchy carbohydrates, protein and small amounts of B vitamins and minerals. The BRAN is the outer covering that protects the seed. It contains antioxidants, B vitamins, fiber, and trace minerals. The GERM is the nourishment for the seed. It contains B vitamins, vitamin E, some protein, minerals, fats, and phytonutrients. 2. What part makes up the greatest percentage by weight of a whole grain kernel? Germ Endosperm c) Bran d) They are all the same 3. The bran of a whole grain is the main source of: a) Fiber b) Vitamin E c) Carbohydrate d) Protein 2 - 3% Unsaturated Fats Vitamin E B vitamins Phytonutrients
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Whole Grains Have Key Nutrients
Dietary fiber helps to lower cholesterol and reduce heart disease risk, assists with digestion and fullness with fewer calories. B vitamins (thiamin, riboflavin, niacin and folate) aids metabolism, releasing energy from macronutrients, nervous system, red blood cells. Iron carries oxygen in the blood. Magnesium helps build bones, helps release energy from muscles. Selenium protects cells from oxidation, healthy immune system. Manganese helps bone and connective tissue development. Chromium assists in glucose and insulin regulation. The bran, germ and endosperm components of whole grains contain nutrients. Dietary fiber may be helpful in reducing heart disease risk by lowering cholesterol, in addition to helping with digestion. The B vitamins - thiamin, riboflavin and niacin play a key role in metabolism by helping to release energy from the food we eat and assist with nervous system function. Folate helps the body form red blood cells. Many minerals play key roles in helping us to maintain our health too. 11. Which of the following is (are) key nutrient(s) provided by whole grains? a) Dietary fiber b) B vitamins c) Iron d) All of the above
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What is a Whole Grain? Whole grains contain all the parts (and naturally occurring nutrients) of the entire grain seed kernel. Grains have three parts: Endosperm Bran Germ If the grain is processed (e.g., cracked, rolled, extruded, and/or cooked), it should contain the same amounts of endosperm, bran and germ before and after processing. A “Whole Grain” contains all the parts of the grain kernel: the endosperm, bran and germ. Whole grain flour is milled from whole grains and can be used to make whole grain breads, pasta, cereal and other products. Whole grains may also be eaten without milling, as brown rice or wild rice, for example. The Food and Drug Administration indicates that whole grains can be processed by being ground, cracked or flaked, but must contain all three parts of the kernel in the same relative proportions as they exist in the intact grain kernel. For example, rolled oats, steel-cut oats, and whole oat flour are processed differently but contain all three parts of the grain kernel in the same proportions as in the intact oat kernel—making these ingredients whole grains. 1. What three parts make up the whole grain? a) Endosperm, germ, wheat b) Bran, germ, fiber c) Endosperm, bran, kernel d) Endosperm, bran, germ Source:
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Whole Grain Definitions
21 CFR Whole wheat flour (a) whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat, that when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36 mm (No. 8) sieve and not less than 50 percent passes through a 850 [micro]m (No. 20) sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. AACC International (1999) "Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis.” Whole Grains Council (2004) Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
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What is an ‘Ancient’ Grain?
No official definition Grains that have ‘survived intact for centuries Not altered by modern plant science practices Commonly includes amaranth, millet, quinoa, spelt (wheat), Kamut® (wheat) Others – sorghum, teff, farro (wheat), einkorn (wheat) What is different/better about ancient grains? Unique flavors Visual interest – seed size, shape and color Balance of nutrients
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Ancient Grains Most ancient grains are positioned as whole grain
Consumer interest is increasing Traditionally found in natural food stores Increased use in fine dining Now found in natural foods sections of supermarkets Appealing to adventuresome consumers Health & wellness benefits of interest The taste of ancient grains often is distinctive. One reason is that many of then' have survived the centuries virtually untouched by modern plant science. Ancient grains often are a richer source of nutrients than conventional grains. Quinoa, for instance, is dubbed the supergrain because researchers have found that it can contain up to 50 percent more protein than common grains, as well as higher levels of fat, calcium, phosphorus, iron and B-vitamins. Amaranth, a companion to quinoa once revered by the Aztecs, has a nutritional profile so impressive that it was named once of the world's 'most promising foods by the National Academy of Sciences. It is high in protein, calcium, iron and fiber, as well as lysine and methionine, amino acids often in short supply in grains. Spelt, mentioned in the Old Testament and believed to have been first cultivated in Europe some 9,000 years ago, also tops wheat in protein (though not by as much as quinoa or amaranth), amino acids, minerals and vitamins B-1 and B-2. It is rich in complex carbohydrates and fiber. In addition to being nutritious, ancient grains also bring dietary relief to people who suffer from allergies to wheat and other common grains. Mitchell estimates his stores sell 60 percent of their ancient grains to people hoping to avoid the headaches, lethargy and diarrhea wheat products can induce in them.
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Health & Wellness Trends–Gluten Free Foods
Growing awareness of celiac disease – autoimmune disorder – treatment is lifelong avoidance of gluten Gluten containing grains - wheat (including spelt, einkorn, emmer, Kamut, durum, farro), rye, barley, triticale Broad array of new products – including breads, pasta, cereals, crackers, cookies GF projected growth - $870mm to $1.7b by 2010 2007 – 395 products 2006 – 250 2005 – 239 2004 – 174
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Ancient Grains – global introductions
Ancient grain introductions, global, by type, *Source: Mintel GNPD
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Ancient grain claims New global ancient grain food introductions, by claim: Jan 2004 – Oct 2008 Strong presence of “health and wellness” claims associated with products made with ancient grains *Source: Mintel GNPD
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Ancient grains product introductions
Most of the ancient grains we see on store shelves are in the bakery or breakfast cereal categories, as can be seen by these typical examples. On US restaurant menus, ancient grains appear both in more upscale offerings and more straightforward ones for children. Natural Ovens Bakery’s Organic Bread, USA, made with organic spelt flour; Nature’s Path Foods’ Synergy Organic 8 Whole Grains Cereal, Americas, made with millet and quinoa Source: Mintel GNPD, Mintel Menu Insights
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Ancient grains product introductions
Hain-Celestial Group’s Arrowhead Mills Ancient Grain Cereal, USA, made with spelt, quinoa, barley, amaranth, and millet The Food Doctor’s Flame Grilled Chicken & Quinoa Pilau, UK Safeway’s Eating Right Ancient Grains Bread, USA, with amaranth, teff, millet, quinoa, and kamut Source: Mintel GNPD, Mintel Menu Insights
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Ancient Grains Amaranth Quinoa Millet Sorghum Teff
Whole Grain Nutrition Unique Flavors Light Seed Coat Color Gluten Free
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Amaranth (Amaranthus spp.)
Classification: Pseudocereal Grain Family: Amaranthaceae Genus Species: Amaranthus cruentus (relative of pigweed) History: Amaranth was a staple of the Aztec culture. Growth Habit: Tolerates poor soil Features: Very small seeds (<1/16 in.); light earthy flavor Uses: Popped snack food, cereals, breads (particularly for gluten free), muffins, pancakes, crackers; higher water binding capacity than wheat starch Nutritional: Higher quality protein; comparatively higher overall mineral content – calcium, iron, magnesium; gluten free
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Millet Classification: Cereal Grain Family: Poaceae
Genus Species: Panicum miliaceum (proso is common millet) Millets include pearl millet, finger millet, proso millet, foxtail millet, Japanese millet History: A staple in India and common in Africa, domesticated more than 4,000 years ago from a wild West African grass Growth Habit: Tolerates hot, dry climates; will yield a crop even during severe drought Features: Small round seeds (resembles mustard seed), white, gray, yellow or red; mild flavor Uses: More common in animal foods in US; found in some cereals, baked goods Nutritional: Notable for B vitamins, along with other nutrients; gluten free
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Teff (Tef) Classification: Cereal Grain Family: Poaceae
Genus Species: Eragrostis tef History: An important food source in Ethiopian diet – used to make injera flatbread Growth Habit: Tolerates poor soil, dry conditions; still largely unknown outside of Ethiopia, India and Australia Features: Very tiny seeds (1/150th the size of wheat); red, brown & ivory Uses: Sweet molasses-like flavor; used in baked goods, porridge, polenta Nutritional: Comparatively higher overall mineral content – calcium, magnesium, manganese; B-vitamins – thiamin & folate; gluten free
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Quinoa Classification: Pseudocereal Grain
Family: Amaranthaceae, Subfamily: Chenopodiodeae Genus Species: Chenopodium quinoa – a relative of swiss chard & beets History: Originated in Andes, cultivated by the Incas Growth Habit: Will grow at high altitudes Features: Small, slightly flattened round seeds, can be white, yellow, red, purple or black; nutty, earthy flavor Uses: Soups, side dishes, baked goods; rinsed to remove bitter saponin coating Nutritional: Higher quantity and quality of protein; Comparatively higher overall mineral content – calcium, magnesium, potassium, iron; gluten free
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Sorghum (Milo) Classification: Cereal Grain Family: Poaceae
Genus Species: Sorghum bicolor History: Origin believed Ethiopia; Grown in Egypt 2200 B.C.; Staple in Africa and India. Worldwide 5th most important cereal. Staple food crop for arid and semiarid parts of the world. Also commonly referred to as kafir corn, milo, sorgos, durra and guinea millet Growth Habit: Tolerates poor soil, dry conditions; grown in U.S. midwest Features: Medium, round seeds; yellow, red, purple or black; mild flavor Uses: Side dishes, baked goods, popped as snack; gluten-free mixes and baked goods Nutritional: Includes whole grain nutrients – vitamins, minerals, antioxidants, gluten free
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Whole Grains Macronutrient Comparison
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Amaranth, Millet, Quinoa, Sorghum, Teff Comparison to Wheat
B-Vitamins Millet: > or = to Wheat Thiamin: Teff 2.5x higher Folate: Millet & Teff 2-3x Wheat Niacin: All < Wheat Minerals - Amaranth, Quinoa, Teff generally higher overall Calcium: Quinoa 2x, Amaranth 4.5x, Teff 5x Iron: Amaranth & Quinoa 2x Copper: 2x, except sorghum (<) Selenium: All < Wheat
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Antioxidant Capacity Whole Grain Type ORAC, umole TE/100 g (hydrophilic) Sorghum whole flour Quinoa seed, white Quinoa seed, black Quinoa seed, red Teff whole flour, ivory 3600 Teff whole flour, brown 3400 Amaranth seed, white 900 Source: Brunswick Laboratories, Norton, MA (2006)
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Finding and Using Ancient Grains
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Breakfast whole sorghum flour, rice flour, tapioca starch, evaporated cane juice, salt; vitamins and minerals water, whole wheat flour, enriched flour, canola oil, fructose, inulin, dried honey (honey, wheat starch, corn syrup), leavening, soy flour, salt, barley, rye, oats, corn grits, millet, buckwheat, flax seed, oat fiber, soy lecithin Hard red spring wheat, oats, barley, rye, triticale, soft white wheat, spelt, and extra wheat bran
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Breads Enriched wheat flour, water, whole, durum wheat flour, ...contains 2% or less of the following: …rye, oats, barley, corn, millet, triticale, rice flour, flax meal, buckwheat, ….spelt, amaranth flour enriched wheat flour, stone ground 100% whole wheat flour…amaranth bran flour tapioca flour, whole grain teff flour, whole grain millet flour Costco Organic whole wheat flour, water, organic whole grains seeds mix (crushed wheat, oats, barley, triticale, corn, sunflower seeds, sesame seeds, spelt, rye, bulgur wheat, kamut, quinoa, brown rice, buckwheat, millet, amaranth)
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Mixes Whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice sugar, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, xanthan gum Garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour
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Snacks Enriched flour, soybean oil, whole grain wheat flour, …whole grain rolled oats, …whole grain triticale, whole grain millet, whole grain rye, whole grain barley flakes… organic amaranth, organic quinoa Sorghum flour 32 g whole grain Whole wheat flour, wheat flour…whole oat flour…whole rye flour…whole brown rice, millet flour, whole barley flour, whole buckwheat flour… Enriched flour, soybean oil, whole grains (barley, millet, triticale, sorghum, rye), whole wheat flour…
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Sides 100% whole (wheat, rye, buckwheat, kamut, spelt, millet, barley, brown rice
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Main Dishes Enriched bleached wheat flour, vegetable oil, multigrain blend (wheat, rye, triticale, barley, yellow corn, millet, soy, flaxseed), whole wheat flour Multigrain pasta (organic durum semolina flour, organic whole grain durum flour, organic whole grain kamut flour, organic whole grain spelt flour)
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Creating Products with Ancient Grains
Product Development Considerations Base Grain(s) – traditional red or ultrafine white whole wheat flour; other grains; multigrain mixtures; gluten free Inclusion levels to achieve target product attributes & nutrition/claims Other – clean label, natural, gluten free, allergen Adjustments to formula & process Shelf life Cost Food safety Label/Identify Foods with Whole Grains to communicate benefits
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Snack Crackers: Effect of Grain Color and Flour Particle Size
Refined Flour Control White/ Fine P Size White/ Regular P Size Red/ Regular P Size
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Ancient Grain Ingredient Considerations
Flavor Color Texture Functionality Nutrition Macronutrients (fiber, fat, etc) Protein level & amino acid profile Micronutrients & antioxidants Gluten/Allergens Shelf Life
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Ancient Grain Ingredient Considerations
Flavor Color Texture Functionality Nutrition Macronutrients (fiber, fat, etc) Protein level & amino acid profile Micronutrients & antioxidants Gluten/Allergens Shelf Life Availability U.S. grown vs. imported Forms available – seed, flour, flakes, etc. Price Support Data Nutritional information Testing/certification for allergens, gluten, organic Sanitation and quality programs
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Product Development Considerations
Baked Goods – Breads, Muffins, Pancakes, Cookies, etc. Side Dishes Main Dishes Inclusion level (nutrient contribution, sensory impact, system compatibility) Minimal inclusion for label appeal % % Multigrain mixes Liquid requirements Cook times Mixing requirements Additional functional ingredients may be necessary
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(based on 55 g RACC* serving)
Pasta with Ancient Grain Blends All are ConAgra Food Ingredients estimates Formula % Whole Grain Whole Grain per RACC* Dietary Fiber per RACC* Claims Examples (based on 55 g RACC* serving) 1.5 g 15% Whole Grain (Ancient Grains) 8 g 2.4 g 8 grams of whole grain per serving 51% Whole Grain (15% Ancient Grains + 36% Ultragrain White Whole Wheat) 28 g 4 g 28 grams whole grain per serving FDA Good Source of Fiber FDA Fiber from Grains, Fruit & Veg/Cancer (101.76) FDA Whole Grain/Heart, Cancer (99P-2209) * Reference Amount Customarily Consumed (RACC) for dry pasta is 55 g
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Whole Grain Foods – Labeling & Identification
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Labeling & Identifying Whole Grain Foods
Product Name Amount of Whole Grain Grams or Ounce Equivalents – Factual Statements Symbols – Whole Grains Council Stamp FDA Approved Whole Grain Health Claim “Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol may reduce the risks of heart disease and certain cancers.” Product must conform to claim criteria (at least 51% of product weight is whole grain & meets other composition criteria) Ingredients Look for whole grain ingredients as first or predominant in ingredients list
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“Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.” Here are examples of a manufacturers using whole grain ingredients and calling out Whole grain in the name of the product or in the description of the product.
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Whole Grain Claims FDA Draft Guidance (Feb 2006)
Factual Statements Allowed, Examples are: “X grams of whole grain” (X can be any number) “1/2 ounce of whole grain” “Whole wheat Product Name” (eg. pizza/bagel) recommended only if entirely whole grain or conforms to standard of identity Whole grain health claim (must conform to claim criteria) USDA/FSIS Interim Policy Guidance (Oct 2005) “X grams whole grain per serving” (X is at least 8 g) “Product Name made with whole grain” OR “Made with whole wheat Product Name” (at least 8 g per serving & per RACC & 51% of grain ingredients or conforms to standard of identity)
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Whole Grain Ingredients
Ingredient Legend/Product Label Avoid use of common terms that don’t specifically indicate whole grain Designate whole grain ingredients as ‘Whole’ or ‘Whole Grain’ Rolled Oats Whole Rolled Oats Brown Rice Whole Brown Rice Millet Whole Millet Sorghum Flakes Whole Sorghum Flakes Clarify ambiguous terms Multigrain – Doesn’t guarantee whole grain Bundling Whole Grain Ingredients in Legend Helps consumers identify foods with whole grains Helps determine compliance for programs such as HealthierUS School Challenge
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Approaches to Increasing Whole Grain Intake with Ancient Grains
Customize product appearance and texture Grain seed coat color Flour particle size, particulates, whole seeds Choose grain type / mixtures to optimize flavor, texture and appearance Use ancient grains in blends to minimize impact to product and manage cost Embrace ancient grains with innovative and novel whole grain recipes and products
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Thank You!
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