1. Oldways and the Whole Grains Council Defining Whole Grains & Whole Grain Foods in the US and elsewhere Defining Whole Grains & Whole Grain Foods in the US and elsewhere Cynthia Harriman Director of Food & Nutrition Strategies Oldways & the Whole Grains Council April 16, 2015 Savannah GA

2. Oldways and the Whole Grains Council The Whole Grains Council An international program from non-profit educational organization Oldways that: Helps consumers find whole grain products and understand their benefits. Helps manufacturers and restaurants make more, and better, whole grain products. Helps the media create accurate and compelling stories about whole grains. An international program from non-profit educational organization Oldways that: Helps consumers find whole grain products and understand their benefits. Helps manufacturers and restaurants make more, and better, whole grain products. Helps the media create accurate and compelling stories about whole grains.

3. Oldways and the Whole Grains Council The Whole Grains Council 385 companies based in 21countries Scientific advisors Culinary advisors 385 companies based in 21countries Scientific advisors Culinary advisors

4. Oldways and the Whole Grains Council Today’s Presentation What is a Whole Grain? Widespread agreement on ingredients (but we’re not done here!) What is a Whole Grain Food? Common approaches – and challenges – to defining a whole grain food What is a Whole Grain? Widespread agreement on ingredients (but we’re not done here!) What is a Whole Grain Food? Common approaches – and challenges – to defining a whole grain food

5. Oldways and the Whole Grains Council What is a Whole Grain? Whole grains contain all the essential parts and naturally-occurring nutrients of the entire grain seed Source: AACCI 1999, WGC 2004, FDA 2006…

6. Oldways and the Whole Grains Council If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should contain all of the bran, germ, and endosperm in their original proportions, and deliver the same of nutrients that are found in the original grain seed. What is a Whole Grain? Source: AACCI 1999, WGC 2004, FDA 2006…

7. Oldways and the Whole Grains Council List of Whole Grains The following, when consumed in a form including the endosperm bran, and germ, are commonly accepted whole grain foods and flours: Amaranth Barley Buckwheat Corn, including whole cornmeal & popcorn Millet Oats, including oatmeal Quinoa Rice, both brown rice and colored rice Rye Sorghum Teff Triticale (a wheat/rye hybrid) Wild rice Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries As per FDA, AACCI, WGC: All cereal grains from the poaceae family + 3 “pseudo-cereals”. Flax, chia, hemp, soy, etc. are not whole grains. The following, when consumed in a form including the endosperm bran, and germ, are commonly accepted whole grain foods and flours: Amaranth Barley Buckwheat Corn, including whole cornmeal & popcorn Millet Oats, including oatmeal Quinoa Rice, both brown rice and colored rice Rye Sorghum Teff Triticale (a wheat/rye hybrid) Wild rice Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries As per FDA, AACCI, WGC: All cereal grains from the poaceae family + 3 “pseudo-cereals”. Flax, chia, hemp, soy, etc. are not whole grains.

8. Oldways and the Whole Grains Council HealthGrain Difference #1 Small losses of components – that is, less than 2% of the grain / 10% of the bran – that occur through processing methods consistent with safety and quality are allowed. This option is included because mycotoxins, agrochemicals, microbial contaminants tend to be concentrated in the very outer pericarp layer…

9. Oldways and the Whole Grains Council HealthGrain Difference #2 Recombination of milling streams – both in the mill and by producers – is specifically allowed. “Some fluctuations in the ratio of bran, germ, endosperm” are okay, as long as there are “no significant nutritional losses and differences are no greater than normally found from season to season or between varieties.”

10. Oldways and the Whole Grains Council Still up in the air in the U.S.… “Reconstitution” – recombination by producers “at the mixing bowl” Minimal losses including from nixtamalization scarification Definition of Sprouted Grains “Reconstitution” – recombination by producers “at the mixing bowl” Minimal losses including from nixtamalization scarification Definition of Sprouted Grains

11. Oldways and the Whole Grains Council Canadian Whole Wheat Flour It’s important to note that in Canada, “whole wheat flour” can legally be missing up to 5% of the original kernel. To differentiate, you will see “whole grain whole wheat flour” used on labels where all of the bran, germ and endosperm are present – even though this would be redundant in the U.S. It’s important to note that in Canada, “whole wheat flour” can legally be missing up to 5% of the original kernel. To differentiate, you will see “whole grain whole wheat flour” used on labels where all of the bran, germ and endosperm are present – even though this would be redundant in the U.S.

12. Oldways and the Whole Grains Council What is a Whole Grain Food? Important for consumer communications Important for research standards Important for expanding market options Important for consumer communications Important for research standards Important for expanding market options

13. Oldways and the Whole Grains Council What is a Whole Grain Food? Different definitions in every country Fairly easy for 100% foods – but then it gets tricky! Three main approaches Different definitions in every country Fairly easy for 100% foods – but then it gets tricky! Three main approaches

14. Oldways and the Whole Grains Council Defining a Whole Grain Food % whole grain (% of what?) grams whole grain / serving first ingredient

15. Oldways and the Whole Grains Council Defining a Whole Grain Food Examples from the U.S. 51% or more of total weight is whole grain (FDA for Whole Grain Health Claim) 50% or more of the grain is whole grain (USDA Whole Grain Rich for schools) 51% or more of the grain is whole grain AND 8g or more of whole grain / serving and / RACC (USDA FSIS for products containing meat or poultry) Examples from the U.S. 51% or more of total weight is whole grain (FDA for Whole Grain Health Claim) 50% or more of the grain is whole grain (USDA Whole Grain Rich for schools) 51% or more of the grain is whole grain AND 8g or more of whole grain / serving and / RACC (USDA FSIS for products containing meat or poultry) % whole grain

16. Oldways and the Whole Grains Council Defining a Whole Grain Food Scandinavian Keyhole System (2015 update; 2016 final) ≥ 100% Flour, grains (e.g. rice) ≥ 55% RTE cold cereal, hot cereal (GF 20%) ≥ 50% crackers, crispbreads (GF 15%) ≥ 50% pasta (no GF requirement for wg) ≥ 35% rye bread ≥ 30% bread (GF 10%) Plus minimum fiber, max sodium, fat, sugar Scandinavian Keyhole System (2015 update; 2016 final) ≥ 100% Flour, grains (e.g. rice) ≥ 55% RTE cold cereal, hot cereal (GF 20%) ≥ 50% crackers, crispbreads (GF 15%) ≥ 50% pasta (no GF requirement for wg) ≥ 35% rye bread ≥ 30% bread (GF 10%) Plus minimum fiber, max sodium, fat, sugar % whole grain (% of drymatter)

17. Oldways and the Whole Grains Council Defining a Whole Grain Food Denmark (Danish Wholegrain Campaign) ≥ 100% Flour, grains (e.g. rice) ≥ 70% Hot cereal / porridge ≥ 60% Crispbread, pasta ≥ 50% Bread Same fiber, fat, sugar, sodium as Keyhole except rice (fiber exception) Requirements may soon change with Keyhole changes. Denmark (Danish Wholegrain Campaign) ≥ 100% Flour, grains (e.g. rice) ≥ 70% Hot cereal / porridge ≥ 60% Crispbread, pasta ≥ 50% Bread Same fiber, fat, sugar, sodium as Keyhole except rice (fiber exception) Requirements may soon change with Keyhole changes. % whole grain (% of drymatter)

18. Oldways and the Whole Grains Council Defining a Whole Grain Food Germany (Federal Ministry of Food & Agriculture, 1993) ≥ 90% of flour must be whole grain wheat and/or rye flour to use the name “Vollkornbrot) Netherlands (Secretary of Public Health, Welfare & Sport, 1998 ) 100% of flour must be whole grain for bread to be labeled 100% whole grain. Germany (Federal Ministry of Food & Agriculture, 1993) ≥ 90% of flour must be whole grain wheat and/or rye flour to use the name “Vollkornbrot) Netherlands (Secretary of Public Health, Welfare & Sport, 1998 ) 100% of flour must be whole grain for bread to be labeled 100% whole grain. % whole grain

19. Oldways and the Whole Grains Council Defining a Whole Grain Food France (Assn of Biscuit Manufacturers) “Source of whole grain” 15-40% of total weight must be whole grain “Rich in whole grain” >40% of total weight must be whole grain (Products should contain ≥40% cereals, ≤35% energy from fat, ≤35% sat fat, no transfats, <40% total sugars) France (Assn of Biscuit Manufacturers) “Source of whole grain” 15-40% of total weight must be whole grain “Rich in whole grain” >40% of total weight must be whole grain (Products should contain ≥40% cereals, ≤35% energy from fat, ≤35% sat fat, no transfats, <40% total sugars) % whole grain

20. Oldways and the Whole Grains Council Defining a Whole Grain Food 100% of total weight is whole grain (Canada – CFIA – all ingredients must be whole grain) 100% of the grain is whole grain (USA – FDA Draft Guidance of Feb 2006) Would consumers understand that a bread (in Canada) labeled “56% whole grain” could be a loaf made without any refined grain? 100% of total weight is whole grain (Canada – CFIA – all ingredients must be whole grain) 100% of the grain is whole grain (USA – FDA Draft Guidance of Feb 2006) Would consumers understand that a bread (in Canada) labeled “56% whole grain” could be a loaf made without any refined grain? 100% whole grain

21. Oldways and the Whole Grains Council Defining a Whole Grain Food grams whole grain / [serving] Examples from the U.S. 8g or more of whole grain per serving (Whole Grains Council, Basic Stamp) 8g or more of whole grain per oz. eq. (US 2010 Dietary Guidelines for Americans, USDA Whole Grain Rich for schools) 51% or more of the grain is whole grain AND 8g or more of whole grain / serving and / RACC (USDA FSIS for products containing meat or poultry) Examples from the U.S. 8g or more of whole grain per serving (Whole Grains Council, Basic Stamp) 8g or more of whole grain per oz. eq. (US 2010 Dietary Guidelines for Americans, USDA Whole Grain Rich for schools) 51% or more of the grain is whole grain AND 8g or more of whole grain / serving and / RACC (USDA FSIS for products containing meat or poultry)

22. Oldways and the Whole Grains Council Defining a Whole Grain Food grams whole grain / serving UK (IGD grocers’ association) ≥ 8g of whole grain per serving Australia (Grains & Legumes Nutrition Council) ≥ 8g of wg per serving – “Contains wg” ≥16g of wg per serving – “High in wg” ≥24g of wg per serving – “Very high in wg” Claims not allowed on snacks, sweets. UK (IGD grocers’ association) ≥ 8g of whole grain per serving Australia (Grains & Legumes Nutrition Council) ≥ 8g of wg per serving – “Contains wg” ≥16g of wg per serving – “High in wg” ≥24g of wg per serving – “Very high in wg” Claims not allowed on snacks, sweets.

23. Oldways and the Whole Grains Council First Ingredient Oldways and the Whole Grains Council Defining a Whole Grain Food Examples from the U.S. First ingredient must be a whole grain (USDA WIC Women, Infants, Children program) First ingredient must be a whole grain (USDA Whole Grain Rich for schools – for grain foods) First grain ingredient must be a whole grain (USDA Whole Grain Rich for schools – for mixed foods) Examples from the U.S. First ingredient must be a whole grain (USDA WIC Women, Infants, Children program) First ingredient must be a whole grain (USDA Whole Grain Rich for schools – for grain foods) First grain ingredient must be a whole grain (USDA Whole Grain Rich for schools – for mixed foods)

24. Oldways and the Whole Grains Council Key Definitions: Whole Grain Rich Must qualify as a grain serving / oz eq PLUS one of these three requirements: 1.≥ 8g wg per oz eq (Plain grains, pasta, RTE cereals ≥ 50% grain is whole grain) 2.Must qualify for FDA WG Health Claim (51% of the total weight is wg, etc.) 3.First ingredient is a whole grain (except water; total of all wg counts; first grain ingredient is wg for mixed foods Must qualify as a grain serving / oz eq PLUS one of these three requirements: 1.≥ 8g wg per oz eq (Plain grains, pasta, RTE cereals ≥ 50% grain is whole grain) 2.Must qualify for FDA WG Health Claim (51% of the total weight is wg, etc.) 3.First ingredient is a whole grain (except water; total of all wg counts; first grain ingredient is wg for mixed foods

25. Oldways and the Whole Grains Council Key Definitions: USDA/FSIS For foods containing meat or poultry that fall under the review of USDA/FSIS: 1.≥ 8g wg per labeled serving AND per RACC 2.At least 51% of the grain must be whole grain For foods containing meat or poultry that fall under the review of USDA/FSIS: 1.≥ 8g wg per labeled serving AND per RACC 2.At least 51% of the grain must be whole grain

26. Oldways and the Whole Grains Council Key Definitions: Whole Grain Stamp Different numbers on every product. Guarantee: a half serving or more of whole grain. Basic Stamp Mix of whole & refined grains OK at least 8g (1/2 serving) of whole grain 100% Stamp NO refined grain AND at least 16g (1 serving) of whole grain

27. Oldways and the Whole Grains Council Defining a Whole Grain Food May 2013 AACCI “Whole Grain Characterization” ≥ 8 grams of whole grain per 30g of product Well intentioned effort to achieve international standardization, but on closer examination has serious limitations, as we’ve detailed to FDA. May 2013 AACCI “Whole Grain Characterization” ≥ 8 grams of whole grain per 30g of product Well intentioned effort to achieve international standardization, but on closer examination has serious limitations, as we’ve detailed to FDA.

28. Oldways and the Whole Grains Council Defining a Whole Grain Food Drawbacks of the AACCI “Whole Grain Characterization” 1.Foods in 4 categories would likely not qualify even if most or all of their grains are whole grains. 2.Many foods containing more refined grain than whole grain would qualify as “whole grain foods” which could mislead consumers. 3.Moist foods, such as breads and bagels, are held to a higher standard than dry foods like crackers, pasta and RTE cereal. Drawbacks of the AACCI “Whole Grain Characterization” 1.Foods in 4 categories would likely not qualify even if most or all of their grains are whole grains. 2.Many foods containing more refined grain than whole grain would qualify as “whole grain foods” which could mislead consumers. 3.Moist foods, such as breads and bagels, are held to a higher standard than dry foods like crackers, pasta and RTE cereal. See WGC comments to FDA at http://wholegrainscouncil.org/files/WGCtoFDAJan2014.pdf

29. Oldways and the Whole Grains Council WGC’s Recommendation to FDA 1.100% whole grain foods when all grain is wg; at least 16g wg/serving 2. Whole grain foods (mostly whole grain) ≥ 50% of grain is wg; at least 8g wg/serving 3. Foods contributing whole grains at least 8g wg/serving – no whole grain name 1.100% whole grain foods when all grain is wg; at least 16g wg/serving 2. Whole grain foods (mostly whole grain) ≥ 50% of grain is wg; at least 8g wg/serving 3. Foods contributing whole grains at least 8g wg/serving – no whole grain name

30. Thank You! Oldways and the Whole Grains Council Cynthia Harriman cynthia@oldwayspt.org www.WholeGrainsCouncil.org Cynthia Harriman cynthia@oldwayspt.org www.WholeGrainsCouncil.org