Whole Grains

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Whole Grains

A Reference Resource List

Compiled by Emerson Library Staff

2005-2012

2011 Journal Citations:

Badaracco, S. (2011, May/June). Whole grains at play in the realm of health and wellness. Cereal Foods World, 56 (3), 130-131.

Examining the complexity of the whole grain trend, this article discusses the similarities with other "cousin" trends, including: whole wheat, single grain, and ancient grain. There are various facets that draw consumers to whole grains, including perceptions of luxury, exploration, exotic, ancient, global, and ethnic.

Finally, the 2010 (2011?) dietary guidelines.” (March 2011) Food Processing. (72) 3:22-27.

The 2010 Dietary Guidelines were released on January 31, 2011. This article highlights the alterations in the final recommendations, which changed little from the 2005 Guidelines. This new set of Guidelines acknowledged obesity as the primary health issue in the U.S. Other areas of concern include sodium intake, solid fats and added sugar intake, consumption of refined grains, oversized portions, and insufficient fruits and vegetables. Includes a chart of new product launches with low-/no-/reduced- sodium claims (2007-2010). Another chart from the Institute of Food Technologists identify "what consumers need more of" (whole grains, vegetables, fruits, milk, oils) and "what consumers need less of" (solid fats, added sugars, refined grains, sodium and saturated fats).

Jones, J. (2011, May/June). The whole-grain conundrum. Cereal Foods World. 56 (3), 124-127.

While whole grains have been linked with a host of health benefits in epidemiological studies, clinical trials have failed to reinforce these studies. This article considers the issues surrounding whole grain research, including methodology, observational studies, epidemiological studies and intervention studies. Includes a review of the most current research on whole grains and their components, including: wheat, rice, oats, and rye. The author emphasizes that different types of whole grains provide different health benefits.

Kahlon, T. S. (2011, July/August). Health-promoting potential of cereals, grain fractions, and beans as determined by their in vitro bile acid binding. Cereal Foods World, 56 (4), 151-155.

This article examines how in vitro bile acid binding may be used to analyze food for health benefits, studying how processing, fortification and grain fractions of RTE cereals can enhance a product's health profile. Examines the bile acid binding of wheat, cereal bran, ready-to-eat cereals, and beans.

Laerke, H.N. (2011, March/April) Copassangers of dietary fiber in whole grain rye and oats compared with wheat and other cereals. Cereal Foods World, 56 (2), 65-69.

This article examines the nutritional benefits of whole grain rye and oats, with special emphasis given to the nutrients and bioactive substances in dietary fiber. A traditional staple of Northern European countries, whole grain rye and oats contain the majority of their vitamins, minerals and bioactive components in the germ and bran fraction. The percentage of endosperm in wheat equals 81-84%, while the rye kernel contains 87% and the oat kernel 80%. This article compares the following copassangers in wheat, rye and oats: amino acids and peptides, minerals, lipids, vitamins, phytosterols and stanols, betaine and choline, lignans, avenanthramides, and alkylresorcinols. Includes the following charts: Content of minerals in wheat and rye with varying extraction rates; Proportional change in B vitamin content in flour, wheat, and rye with varying extraction rates; Mineral content in whole grain and endosperm flour of rye and wheat, content of a-tocpheryl units in different flour and grain products; Content in lignans in whole grain flour and bran determined as the sum of matairesinol, secoisolariciresinol, pinoresinol, syringaresinol, lariciresinol, and medioresinol.

Toops, Diane. “Nature’s Pride Hearty Wheat with Flax.” (March 2011) Food Processing. (72) 3:19.

Hostess Brand's has introduced an innovative new bread line called Nature's Pride Hearty Wheat with Flax. This all natural bread is baked using pure olive oil, the first wholesale product to do so. The addition of flax seed has given the product a heart healthy profile, as it adds ALA Omega-3. The bread includes 22g of whole grains and is a good source of fiber, contains no HFCS or artificial colors, flavorings or preservatives.

Whitehouse, Firth K. "Whole Grains in Confections." (August 2011) Manufacturing Confectioner (91) 8:73-79

2010 Journal Citations:

Aman, P.; Andersson, A. A. M.; Rakha, A; & Andersson, R. “Rye, a healthy cereal full of dietary fiber.” (September/October 2010) Cereal Foods World. (55) 5:231-234.

Among cereals, rye has one of the highest levels of dietary fiber, including arabinoxylan, fructan, cellulose and B-glucan. Reseach has shown that diets rich in fiber may reduce the risk of obesity, diabetes, cardiovascular disease and certain cancers.

Anthony, Mark. “Building healthier desserts.” (August 2010) Wellness Foods insert in Food Processing. (71) 8: WF3-WF8 (Insert begins on p. 36).

Food processors are branching out to create desserts with a healthier profile, utilizing whole grains, fiber, no- or low-calorie sweeteners (inulin, stevia, Splenda), soy, fruit, vanilla and malt extracts. According to Innova Market Insights, 30% of new product launches in 2009 made some type of health claim, including: no preservatives, low calorie, low cholesterol, gluten-free and vitamin/mineral fortified." Includes interview with Aaron Clanton, baking curriculum manager at AIB International.

Anthony, Mark. “In with the old.” (April 2010) Wellness Foods insert in Food Processing. (71) 4: WF3-WF8 (Insert begins on p. 34).

Ancient or heritage grains, such as quinoa, teff, chia, kamut, spelt, hemp, millett, sorghum, and amaranth, offer unique opportunities for bakers to create healthier-for-you baked goods. Sorghum, teff, quinoa and amaranth offer nutritious gluten-free flours. Grains such as barley, quinoa and millet have high levels of omega-3 fatty acids. Profiles ConAgra Mills' Ancient Grain flours. For baking applications, the article suggests replacing one quarter of flour with ancient grains as the low gluten content makes it difficult to maintain quality. Discusses using honey to mask off flavors and increase shelf life.

“Basics of bread.” (May 2010) InStore Buyer. (6) 4:42-45.

According to Perishables Group , U.S. instore bakery bread sales averages $1,565 per week per store (2009). This article provides an overview of whole wheat grains, sourdough breads. Provides a description of the following types of breads: challah, flatbread, French bread, Irish soda bread, Italian bread, pumpernickel, scones, sourdough bread, and stollen.

Brockman, Chris. “Hearty opportunities in heart health.” (May 2010) Prepared Foods. (179) 5:13-22.

The predicted growth of the heart-healthy functional foods market is expected to grow 40% from 2009-2014 to $15.1 billion. "Circulatory system diseases account for 31% of male and 36% of female deaths in the U.S." Describes the market size and structure of various countries. Key growth areas include: bakery and cereal products, fish and eggs, dairy products and soft drinks. Heart-healthy ingredients include: soy, unsaturated fatty acids, phytostanol and phytosterol esters, dietary fiber, vitamins C and E, folic acid, potassium, carotenoids, B vitamins, garlic, polyphenols and flavonoids, and magnesium. Includes the following charts: Foods Positioned for Heart Health and Predicted Growth- Heart Benefit Food Market Development 2009-2014.

Charalampopoulos, D., Fandiella, S. S., & Webb. C. (2010). Uses of whole cereals and cereal components for the development of functional foods In Innovation in Food Engineering, Boca Raton, Fla.: Taylor & Francis, pp. 635-655.

Crowell, Mark . (2010, September). A world of wholesome whole-grain opportunities.” (Prepared Foods. 179( 9), 61-70.

Whole grain consumption has increased 20% since 2005, with over 1,500 new whole grain food and drink launches in the U.S. from April 2009-March 2010. However, there exists room for growth, as few American reach the daily recommended amount of whole grains, with 40% consuming none whatsoever. Discusses applications and nutritional information for spelt, einkorn, emmer (farro), khorasan, durum, rice, rye, bulgar, buckwheat, barley, oats, millet, flax, chia, and white-wheat flour. Includes a chart entitled, "Grain Nutrition - Nutrition information of various grains" which includes: whole wheat, whole oats, barley, buckwheat, rye, quinoa, millet, amaranth, bulgar, sorghum, kamut, and spelt.

Farace, N. (2011, March/February). Consumer experimentation and interest in health and wellness highlight the flavor forecast for 2011. Cereal Foods World, 56 (2), 70-71.

This article highlights McCormick’s top ten flavor pairing trends for 2011, and includes the five trends driving the market. Includes an interview with Nancy Farace of a food insight strategist for McCormick. McCormick’s Top 10 Flavor Pairings include: fennel and peri-peri sauce, prickling spice and rice vinegar, roasted curry powder and wild mushrooms, caramelized honey and adzuki red beans, ancho chili pepper and hibiscus, thyme and stone fruits, mustard seed and vermouth, cilantro and nut butters, herbes de provence and popcorn, & green peppercorn and goat’s milk.

Freehof, Jeffrey. “Great grain.” (March 2010) Pizza Today. (28) 3:59-63.

Whole grain pizzas are part of the better-for-you trend that is driving the food industry. This article offers tips on whole grain dough and health toppings. Includes the following formulas: Chef Jeff's Whole Grain Pizza Dough and Whole Grain Mediterranean Veggie Pizza.

Flowers Adds to Nature’s Own Line.” (July 27, 2010). Milling & Baking News. (89) 11: 15.

Flowers Foods Inc., has added 100% Whole Grain Sandwich Rounds, Made with Whole Grain White Bread and 9-Grain Bread with 35 calories to their Nature's Own line of bread.

Golan, Elisa; Mancino, Lisa; & Unnevehr, Laurian. “Food policy: Check the list of ingredients.” (March 2010) Prepared Foods. (179) 3:15-27.

This article discusses how food policy shifts affect consumer behavior and food manufacturers’ responses. Policies geared towards consumers, such as price increases of unhealthy foods or subsidies on healthy foods do not have a significant effect on consumer buying habits. According to ERS, a 10% discount on fruits and vegetables would only increase consumption by 2-5%. However, manufacturers are very sensitive to commodity price changes, potentially leading to reformulation. "Policy influencing the use of common ingredients in processed foods, such as trans fats, can affect diet quality for many consumers, including those who do not know or care about the healthfulness of processed food ingredients." Discusses how subsidies and trade restrictions made high fructose corn syrup "more than two times less expensive than sugar by 2005." Consumer attitudes towards nutritional information are conflicted, as the use of the nutrition facts panel has decreased in the past decade. Includes in depth profile of how policy affected the success of the whole grains and the trans fat campaigns. "The average share of whole-grain bread sales relative to total bread sales increased 220% from 1998-2006, while whole-wheat flour sales as a share of total flour sales rose by less than 70%." According to Datamonitor, 13% of all new products included a "no trans fat" claim in 2007. Discusses the agricultural and technological constraints of a major ingredient shift. Includes the following charts: New Products and No Trans Fat (2003-2008); New Products Anticipated Whole Grain (1998-2006).

Heyl-Rushmer, Molly. “RTE cereals and health bars.” (March 2010) Prepared Foods. (179) 3:79-84.

Overview of new product launches in the baked goods category, including in-store bakery (ISB) sales, breakfasts, private label, and healthier-for-you products. In-store bakeries appeal to more affluent shoppers, and show strong growth in the bakery breakfast category. ISB breakfast sales have increased 9% from 2007-2009 to $2.2 billion. This represents 21.4% of ISB sales. The "natural" bread category has seen extraordinary growth, increasing 25% to $ 251 million from 2007-2009. "Natural" bagels, English muffins, and crumpets grew 31% to 19 million (2007-2009). "Competition between in-store bakeries and the shelf-stable bakery aisle has been tilting in favor of ISBs, as consumers consider 'freshness' to be an important attribute." However, at the end of 2009 Mintel found that 34% of consumers are buying ISB products less than before the recession. As for expectations when the economy picks up, Mintel believes the baked goods market will only see an annual move between 1-3%. Includes a sidebar on global trends in baked goods..

“Kraft doubles whole grains.” (August 2010) Food Processing. (71) 8:18.

Kraft Foods has made a commitment to double the amount of whole grains in their Nabisco portfolio by 2014. More than 100 products will increase their whole grain content over the next three years.

Malovany, Dan. (2010). "Beyond whole grains."

Manufactures of bread products continue to develop new products that are directed to the health conscience consumer. Snack Food and Wholesale Bakery.(99) 2: 34, 36, 38, 40-41. Manufactures of bread products continue to develop new products that are directed to the health conscience consumer. New products contained more Omega-3, oats, and ingredients to aid in digestive health including plant sterols and prebiotics.

Losso, J. N.; Holliday, D. L.; Richard, G.; Karki, N.; & Finley, J. W. “The health benefits of fenugreek-enriched cereal products.” (September/October 2010) Cereal Foods World. (55) 5:236-241.

This article examines the health benefits of fortifying baked goods with fenugreek seed, which overall, had a very high consumer acceptance level. Fenugreek enrichment is particularly exciting for its applications as an antidiabetic functional food, for its ability to decrease insulin resistance and improve insulin sensitivity. Also discusses the following fenugreek seed characteristics: proteins, amino acids, fiber, oil, flavonoids, isoflavones, and saponins. Includes formulas for fenugreek-enriched bread, cookies, and tortillas.

Nachay, Karen. “Kraft ups whole grains.” (September 2010) Food Technology. (64) 9:12.

Over the next three years, Kraft Foods have pledged to double the whole grain content of the following Nabisco cracker brands- Wheat Thins, Honey Maid, Premium, and Ritz.

Nachay, Karen. “PepsiCo to reduce sugar, sodium.” (May 2010) Food Technology. (64) 5:13.

Announcement that PepsiCo Inc. has began a new business initiative called "Performance with Purpose'" which seeks to reduce added sugar, sodium, and saturated fat in all of its food and beverage products. This initiative plans to accomplish the following: increase use of whole grains, fruits and vegetables, and low-fat dairy; reduce sodium by 25% by 2015; reduce added sugar by 15% by 2020; end direct selling of full-sugar soft drinks to schools by 2012; reduce packaging weight by 2012; increase employee health and safety.

"Nestle Donates to Whole Grain Study." (July 27, 2010). Milling & Baking News. (89) 11:1, 8.

The Nestle Research Center has donated $500,000 to a 26-week collaborative study at Cleveland Clinic's Lerner Research Institute on "the effects of a diet rich in whole grains on body composition and energy metabolism." The study will divide the 40 to 50 participants into two groups that will have diets where the carbohydrates consumed are from either whole grains or refined grains.

Roberts, William. “Category analysis: Cereals and cereal bars.” (May 2010) Prepared Foods. (179) 5:25-33.

Profile of prepared cereals and cereal bars market. Whole grains remain a strong market trend, as the USDA Dietary Guidelines now recommends 3 oz. of whole grains daily. A Penn State study reports that "diets with high amounts of whole grains may help achieve significant weight loss and also reduce the risk of chronic diseases such as diabetes and cardiovascular disease." The high levels of polyphenols in whole grains is believed to contribute to the reduced risk of cancer and coronary heart disease. Discusses increasingly strict regulations of health claims in Europe and the U.S. Unique grains are being utilized in more applications, such as the ancient grains- amaranth, barley, oats, quinoa and spelt. Other options to increase the health of a cereal product includes vitamin and mineral fortification. Includes a chart entitled "That's Rich" which asks "How often do you consume foods and beverages described as..." listing product claims describing antioxidant, iron and omega-3 content.

Rosanoff, Andrea & Clemens, Roger. “Managing magnesium in a sodium-dominant era.” (June 2010) Food Technology. (64) 6:21.

The American diet is seriously lacking in magnesium and potassium, while sodium content has skyrocketed. These mineral imbalances can lead to cardiovascular problems. "Balancing the sodium with more potassium and magnesium may be the prudent approach to maintain long-term, healthy sodium-potassium-magnesium relationships." Dietary sources of potassium include: reduced-fat milk, coffee, orange juice, chicken, and beef. Sources of magnesium include fruits, vegetables and whole grains. According to the USDA, "virtually none of the American population consumes an adequate level of whole grains." Refined flours are 70% lower in potassium and 80% lower in magnesium than whole wheat counterparts.

Sloan, A. Elizabeth. (2010). "Percentage of consumers who consider an attribute 'very important' when looking at the nutrtion label or ingredients of the foods they purchase." Food Technology. (64) 1:18-27.

Chart of specific health attributes and the change in consumers perceptions from 2008-2009. From Food Marketing Institute. Includes the following: trans fat (54-58), saturated fat (49-56), fat content (53-55), calories (46-49), salt/sodium (47-47), sugar/artificial sweeteners (42-47), whole grains (44-46), cholesterol (41-44), chemical additives (37-44), fiber (37-39), protein (31-39), carbohydrates (32-38), vitamins/minerals (34-38), preservatives (28-34), serving size (33-32), allergens (20-22), glycemic index (16-17), probiotic/prebiotic (16-14), gluten (13-14).

Sahlstrom, S. & Knutsen, S.H. “Oats and rye: Production and usage in Nordic and Baltic countries.” (January/February 2010) Cereal Foods World. (55) 1:12-14.

Overview of a report commissioned by the Nordic Innovation Center (NICe) entitled "Wholegrain, Rye, and Oat- Nordic Opportunity." The report includes statistics on rye and oat production, consumption and products. "The European Union used 7 million tons of rye and 8.4 million tons of oats; of which, 41.9% of rye and 16.7% of oats were used for food." The increased demand for whole grain and high-fiber products pose great opportunities for oats and rye. Includes the following tables: Cereal consumption in the European Union 2006 (wheat, rye, barley, and oat); Annual cereal consumption as food in European Union, 2004-2006 (wheat, rye, barley, and oat); Annual rye consumption as food in the world and in several individual countries, 1985, 1990, 1995, 2000, 2003; Annual oat consumption as food in several individual countries ,1985, 1990, 1995, 2000, 2003.

Sosland, L. Joshua. (2010, Feb 23). “Amid complicated cross-currents bakers remain focused." Milling & Baking News. (88) 26: 1,31-32, 34, 36, 38.

According to data obtained from Information Resources Inc, for the 52 weeks ending January 24, 2010, sales of the top selling fresh bread vendors declined slightly to $6,530,498,0000. This product perspective on bread spotlights the trends in the category. Producers of bread are trying to provide products with a "focus on health and wellness" including portion control products such as sandwich rounds, thin-sliced bagels and mini bagels. Consumers are also concerned about economic, environmental and sustainability issues. Insight from industry executives are given from Tim Zimmer, vice-president of marketing at Sara Lee North America, Janice Anderson, vice-president of marketing at Flowers Foods, Douglas K. Radi, vice-president of marketing for Charter Baking businesses (Rudi's Ogranic Bakery, Vermont Bread, and The Baker), Brad Alexander, president of Flowers Bakeries, and Stephany Verstraete, vice-president of bread marketing at Hostess Brands. New products that have been introduced in this category include Earth Grains addition of Eco-Grain to their Soft & Smooth line and the addition of bread made with DHA Omega-3, Flowers introduced new varieties to is Nature's Own brand: Whole 100% Whole Grain (soft variety), Cinnamon Swirl Breakfast Bread and sandwich rounds. Rudi's Organic Bakeries relaunching its brand with the introduction of a double fiber bread and nut and oatmeal bread. The additions to the Rudi's brand is an attempt to increase organic's share of the bread category, that had decreased due the state of the economy. Includes a table with dollar and unit sales of the top fresh bread vendors.

Sosland, L. Joshua. (2010, July 27). "Strong Whole Wheat Flour Production in 2009-10 Breaks Two Year Lull. Milling & Baking News. (89) 12: 1, 18, 20.

According to a report in the 2010 Grain & Milling Annual, whole wheat flour production is estimated to have increased 12% to 18,597,000. Graphs show the growth in whole wheat flour production (in cwts) from 2003 until 2010 and increase of whole wheat share of U.S. flour production from 2003 to 2010, and flour production change, whole wheat and non-whole wheat from 2004 to 2010. Comments on the growth of whole grain products are included from Paul Maass, president and general manager; Allen Shiver, president of Flowers Foods, Inc. , and Heather L. Collins, director of marketing, Sara Lee Fresh.

Taylor, J.R.N.; Barrion, .C.; & Rooney, L.W. “Pearl millet- new developments in ancient grain foods.” (January/February 2010) Cereal Foods World. (55) 1:16-19.

Pearl millet is a high-protein, gluten-free grain with a comparatively high nutritional profile. This grain has high growth potential in niche markets such as health and ethnic foods. Discusses the obstacles hindering growth, including poor crop yields and lack of investment and development. This article profiles new pearl millet product developments in Africa, and evaluates their global market potential.

Toops, Diane. “Battle for the cereal bowl.” (August 2010) Food Processing. (71) 8:50-55.

According to Mintel, the cereal category increased 5.8% from 2007-2009, reaching $10.8 billion- 88.4% of store sales were from cold cereals and 11.6% from hot. A mere 4 companies made up 80% of all sales- Kellogg Co., General Mills, Quaker and Ralcorp. Though sales have declined, cereal remains one of the most popular breakfast foods with 93% claiming to eat cold cereal and 68% eat hot cereal. To increase the health profile of cereals and cereal bars, manufacturers are experimenting with adding fiber and whole grains. This article discusses formulation challenges such as texture, bowl life, shelf life and off flavors. Includes a chart of RTE cereals by brand for the 52 weeks ending July 11, 2010.

Toops, Diane. (2010). "Look into the future." Food processing (71) 1:20-28.

State of the Industry, with statistics on the following units: bakery & bread; beverages; breakfasts & cereals; confectionery; dairy; frozen foods; fruit & vegetables; meat & poultry; salty snacks. In 2008, the bread market grew 7%, reaching $20.5 billion with fresh bread reaching $6.6 billion. Frozen bread/roll/biscuit/pastry dough reached $545 million and bread/rolls/bun dough rose to $207 million (Bakery Management). Key bread trends include whole grains, fiber, added calcium, organic, all-natural, HFCS-free and plant-sterol-enrichment. Following statistics included: Top Bread Vendors 2009; 2007 per Capita Consumption of Selected Beverages (milk, coffee, bottled water, carbonated soft drinks and beer); 2008 Global Confectionery Market Shares; Multi-Serve Frozen Dinners/Entrees; Meat, Poultry & Fish Consumption 2007; & Potato Chip Sales.

Toutanenm Kaisa; Sheperd, Richard; Shewry, Peter; Delcour, Jan; Bjorck, Inger; Willem van der Kamp, Jan; Ranieri, Roberto. “More of the grain- Progress in the HEALTHGRAIN project for healthy cereal foods.” (March/April 2010) Cereal Foods World. (55) 2:79-84.

The HEALTHGRAIN Integrated Project seeks to improve health and wellness by "providing a scientific basis for increasing the intake of protective compounds in grains or their fractions as part of processed food." Describes the following five research modules: 1.) Consumer expectation and attitudes on healthy cereal foods, led by Richard Sheperd; 2.) New sources of high-quality raw material for use in plant breeding and tools to facilitate selection of cultivars, by Peter R. Shewry; 3.) Technologies and processing methods for nutritionally optimized cereal foods and new food ingredients from whole grains, by Jan A. Delcour; 4.) Identification of mechanisms for the health benefits of whole grain foods, by Inger Borck; 5.) Dissemination program which manages intellectual property rights and presents at workshops and conferences, by Jan Willem van der Kamp.

Vemulapalli, Vani & Karwowski, Jan. “Shredded food products.” (March/April 2010) AIB Research Technical Bulletin. (32) 2: 1-6.

This technical bulletin covers the intricacies of shredding technology, an underutilized method that is capable of producing healthy whole grain products with a high level of consumer acceptance. Details each stage of the formulation and processing stage, including: cooking, cooling and tempering, shredding, cutting, baking, oiling and seasoning or coating. Discusses the performance of various whole grains and starchy ingredients when shredded.

“Whole grain breaded chicken.” (September 2010) Food Technology. (64) 9:16.

Profile of Perdue Farms Inc.'s new line of whole grain breaded chicken frozen chicken products, which features the Whole Grains' Council Stamp.

“Whole Grain Consumption Reduces Blood Pressure in Study.” (August 10, 2010). Milling & Baking News. (89)12:17.

A Study published in the August 4, 2010 issue of the American Journal of Clinical Nutrition, conducted by researchers at the University of Aberdeen in the United Kingdom, found that middle aged individuals who consumed three portions of whole grains daily were able to lower their blood pressure. The study involved 233 participants, 206 of which completed the four week study.

2009 Journal Citations:

“A gradual approach to increasing whole grain consumption in children.” (May/June 2009) Cereal Foods World. (54) 3:113-117.

While the vast majority of children are not consuming the recommended whole grain foods, nutritionist and parents struggle with how to increase whole grain consumption. Research has shown that the best way to get kids to accept new foods is to gradually introduce them into their diet. Utilizing popular foods such as pizza, rolls and snacks made with whole grains may be the best method to get kids to try foods. Increased communication between school lunch programs, academia, the food industry, parents and governments is needed.

“Americans Consuming More Whole Grains. (May 2009). Modern Baking. (23) 5:8. Retrieved November 2, 2009, at: http://modern-baking.com/news/0520_Americans_eating_more_whole_grain /

At the Make Half Your Grains Whole Conference held in Alexandra, VA, the Whole GrainsCouncil reported a 20 percent increase in consumption of whole grainssince 2005. Includes comments made by Joe Derochowski, NFD Group and K. Dun Gifford, president of the non-profit organization Oldways.

Aranowski, Amanda & Marquart, Len. “Grains for health foundation- Creating positive change for public health.” (May/June 2009) Cereal Foods World. (54) 3:122-123/

Interview with Len Marquart concerning his work as the president of the Grains for Health Foundation (GHF). Discusses the mission, funding, and primary initiatives of GHF. The mission is "to assist in redesigning the food supply by facilitating the development, delivery, and consumption of grain-based foods that promote a balanced body weight, reduce chronic disease, and curb healthcare costs."

Best, Daniel. “Whole seed- Better than whole grain?” (September/October 2009) Cereal Foods World. (54) 5:226-228.

Discusses the definition of the "whole grain." Beyond the normal types of whole grains, exotic seeds such as flaxseed, chia, and hemp- should be considered pseudocereals due to their end-use applications. Some argue that these should not be included in the whole grain definition. However, these seeds are often nutritionally superior to whole grains. Provides nutritional seed profiles, analyzing oil content, fiber, protein, antioxidants, starches and sugars.

“C&E Spring Meeting 2009- Whole Grain Global Summit – Whole grain products: The holy grail for health conscious consumer?” (March/April 2009) Cereal Foods World. (54) 2:75-77.

Overview of the 2009 Cereals&Europe Spring Meeting - Whole Grain Global Summit. Includes the abstracts of the following plenary session: Whole Grains- Working together to solve tomorrow's public health issues, Len Marguart; Whole grains and health, evidence from observational and intervention studies, Chris Seal; Can the demands for whole grain foods be met by technological processes?, Michael Guscko; Consumer and market drivers for whole grain foods, Filip Arnaut; Regulatory aspects for whole grain and whole grain foods - a U.S. view, Julia Jones; Regulatory aspects for whole grain and whole grain foods - an EU perspective, Nino Binns. Full programs and abstracts available at Cereal Foods World at http://www.aaccnet.org/cerealfoodsworld/pdfs/CFW-54-2-suppl.pdf.

Clemens, Roger & Pressman, Peter. “Promising beta-glucans.” (July 2007) Food Technology. (63) 7:15.

Overview of the current research on the soluble fiber beta-glucan found in whole wheat and barley, which has scientifically supported health claims that these polysaccharides may lower LDL cholesterol. The nutritional benefits include "reducing cholesterol reabsorption in the enterohepatic recirculation process, delaying absorption of dietary fat, and possibly enhancing intestinal fermentation by the mircroflora." Other sources include some yeasts and mushrooms.

Decker, Kimberly. “Closing the whole-grain snack gap.” (April 2009) Food Product Design. (19) 4:52-59.

The benefits linked to a diet rich in whole grains include "reduced risk for stroke, type 2 diabetes and heart disease; improved weight management; reduced risk for asthma, inflammatory disease and colorectal cancer; healthier blood pressure levels; and stronger carotid arteries." As most Americans fall short of the daily recommended intake of whole grains, this article suggests that creating whole grain snacks could be an opportune way to close the gap. Discusses technical and sensory challenges of whole grain formulation. Provides innovative ingredient ideas for whole grain inclusion in snack foods, including whole grain flakes, whole-grain corn flours, flax, and white whole wheat flour.

Fedar, David. “How to build a healthy breakfast.” (August 2009) Wellness Foods Insert in Food Processing. (70) 8: WF2-WF8 (Insert begins on p. 36).

The two driving trends of the breakfast category are: increased functional properties and less processing/less ingredients/more organic. Includes interview with Kent Spalding, director of marketing of Weetabix North America/Barbara's Bakery, who believes these trends can be incorporated together in new product development with natural nutraceuticals. "National Starch states that sales of cereals with nutritional benefit claims, such as added fiber, heart health, satiety, formulated for men/women, increased by more than 13 percent in 2007- double the growth of the cereal category as a whole." Discusses 'better-for-you grains, such as kamut, quinoa, amaranth, buckwheat, teff and sorghum. Most of these grains have the added benefit of being gluten-free, a category which since 2004 has achieved an annual growth rate of 28%. Gluten-free sales in 2008 reached $1.56 billion. Discusses the natural zero-calorie sweetener Stevia and its potential to cut the sugar content in cereals from 25-40%. Packaging efficiencies such as biodegradable, non-GMO bioplastics and smaller packaging are expected to gain popularity.

Feder, David. “Going with the grain: Ancient varieties, gluten-free alternatives and more.” (September/October 2009) Organic Processing. (6) 5:16-18, 54-56.

Heritage or ancient grains generally have higher levels of vitamins, minerals, protein, omega oils, fiber and flavor. They are also easily produced and cultivated organically. Many are also compatible with a gluten-free diet. Provides overview of the following grains: amaranth, barley, buckwheat, emmer, kamut, millet, quinoa, and sorghum, spelt, and teff. Also discusses rice, corn and grain alternatives (lentils, peas, beans, chickpeas, peanuts, hemp, chia, and flax).

“Food trends expert encouraged by whole grains consumption, sees room for more growth.” (May 5, 2009) Milling & Baking News. (88) 5:33-34.

Statistics from NPD Group found that whole grain consumption has increased 20% since 1998, showing a sharp incline since 2006. 60% of Americans will eat a whole grain product within the next two weeks. The largest demographic to embrace whole grains is those consumers over 55 years of age. While this is encouraging, it is far from the dietary recommendation that at least half of grains should be whole. The current number show that roughly 11% of grains products are whole. Includes a chart "Filling the gaps- Top five sources of rain" with indicators suggesting the top sources of whole grains.

“From the bakery pipeline.” (May 1, 2009) Bakery Production & Marketing Newsletter. (41) 18:1.

Overview of a presentation by Julie Miller Jones, endowed chair in nutrition science at the College of St. Catherine., which discusses the confused date on whole grain benefits, and the challenge of providing scientific basis to the recommended whole grains intake. While a significant number of studies do show such benefits of increased cardiovascular health, other studies are not conclusive. Jones warns nutritionists to "avoid the temptation to overreach in their conclusions" or they risk losing consumer trust.

Geiski, Jeff. “School’s in for whole grain inclusion.” (May 12, 2009). Food Business News (5) 6: 1,31-32, 34.

Discusses research presented at the "Make (at least!) half your grains whole" conference that was held April 20-22 in Alexandria, VA. Includes tables with age breakdowns for whole grain consumption, whole grains vs. total grains and whole grain consumption growth. The age group showing the largest growth in consumption and consumption growth would be those individuals between the ages of 18-34. Provides a discussion on how formulation and production needs that need to be adapted from Dr. John Faubion, Ph.D., professor in the grain science department at Kansas State University and cost issues are discussed by Julie Skolmoski of the School Nutrition Association. New whole grain products featured are a cookie base available from Cargill, that includes "a proprietary customized blend" that features GrainWise wheat aleurone and Wheat Select white whole wheat from Horizon Milling and UltraGrain, a product from ConAgra that "offers the nutrition of whole wheat with refined-flour taste, appearance and texture.

Grobelnik, Mlakar, S. “Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt.” (2009) Czech Journal of Food Sciences. (27) 5:309-319.

This study by researchers from the University of Maribor, Slovenia investigated the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough.

Harper, Roseanne. (April 27, 2009) Supermarket News. (57) 27: 27.

"NPD: Whole Grain Consumption Up." According to a new study by NPD consumption of whole grains has increased 20% since 2005. Unfortunately, consumption still does not meet the recommendations under dietary guidelines and in most cases is only 11% or recommended dietary amounts. The study found that the age group that increased their consumption the most was those individuals 18 to 34 with a 38% increase from 2005 to 2008. Notes that this study would be a opportunity for in-store bakeries and foodservice programs. Includes comments from Cynthia Harriman, director of food and nutrition strategies, Oldways/ the Whole Grains Council

Harriman, Cynthia. “Whole grains 201.” (May 2009) Prepared Foods. (178) 5:67-76.

This article provides an overview of whole-grain information, including definitions, nutritional benefits, formulation and consumer consideration. Eating whole grains may reduce the risk of certain diseases, including heart disease, stroke, diabetes, and certain cancers. Whole grains include the bran, germ and endosperm of grains, with varieties that include: amaranth, barley, buckwheat, corn, millet, oats, quinoa, rice, rye, sorghum, teff, triticale, wheat, and wild rice. The 2005 Dietary Guidelines recommends three servings of whole grains daily. Basic formulation considerations include: taste and texture varieties, affect on process, shelflife, FDA Whole Grain health claims, FDA non-binding draft guidance, FDA characterizing ingredients, and USDA interim policy guidance.

Hazen, Cindy. “Baking breakfast: What’s in the mix?” (October 2009) Food Product Design. (19) 10:33-42.

This article provides formulation tips for creating healthy breakfast baked goods. Topics include whole grain production challenges, chemical leavening by product, and healthful additions (fruits, nuts and spices ). Discusses the following topics: baking mixes, bran, prehydrated grains, pregelatinized flours, chopped/ground grains, oat flour, whole grain clusters, coated grains, whole oat flakes, granola clusters, gluten-free products, pea flour, Amaranth flour, xanthan gum, guar gum, craboxymethylcellulose (CMC), yeast, sodium bicarbonate, phosphates, and fortification.

Holay, Anju. “No longer on the sidelines.” (July 2009) Prepared Foods. (78) 7:15-22.

The U.S. side dish category reached $12 billion (52 weeks ending March 21, 2009), which declined in volume by 1.4% yet increased 9.1% in dollar sales. The frozen vegetable segment reached $4.5 billion in retail sales. The dry vegetable and grains category's volume sales increased 3.6%, with every subcategory up in volume sales. One of the driving consumer trends "health, made convenient" makes the side dish category poised for incredible growth. Discusses ancient grains, dry grains and vegetables, frozen and canned vegetables, and refrigerated fruits and salads. Includes the charts: Use of ancient grains in side dishes (2003-2008); and Side dish sales (52 weeks ending March 21, 2009).

Kovacic, Dave. “Whole-grain flour.” (October 2009) Baking Buyer. (21) 9:10-12.

Interview with Dave Kovacic, Director of Technical Service at Bay State Milling, in which he discusses baking with whole grain flour. Discusses formula and production adjustments.

Lehtinen, P. “Functional oat ingredients- Opportunities and challenges for food technology.” (November/December 2009) Cereal Foods World. (54) 6:267-271.

The global production of oats was 25.8 million tons in 2007-2008, with only 25% of oats used for food, seed or industry products. Oats are a significant source of whole grain, dietary fiber and B-glucan. "B-glucan is strongly linked to two specific physiological responses: a) a small reduction of serum cholesterol levels in people with elevated cholesterol levels; and b) an attenuation of postprandial glycemic response." Provides an overview of ingredients enriched with B-Glucan and food applications based on B-Glucan. Research suggests that oats, if uncontaminated, can be included in gluten-free diets. Includes the following charts: Health claim proposals related to oats included in the evaluation for inclusion in the list of accepted health claims in the European Union; and Examples of commercial oat-containing food products.

“More work to be done in effort to make half grains whole.” (May 5, 2009) Milling & Baking News. (88) 5:1, 35.

In the interest of increasing whole grains in schools, the "Make (at least!) half your grains whole" conference was held in the Alexandria Westin Hotel on April 20-22. The event was sponsored by the Whole Grains Council an Oldways Preservation Trust. One session featured representatives from school food service programs, which provided input to manufacturers about what types of products adapt well into school lunch programs.

Mayer, Marina. “A no brainer.” (January 2009) Snack Food & Wholesale Bakery. (98) 1:44-52.

Food manufacturers are creating more informative labels concerning their products whole grain content, as consumers continue to struggle to understand what constitutes whole grain and what their health benefits include. The driving factor for whole grains development is the increasing consumer concern for health and wellness. Whole grains decrease the risk of stroke, type 2 diabetes, heart disease, some forms of cancer, and gum disease. Whole grains have been shown to improve the digestive system, caloric intake, energy level and improves weight management. The article provides a definition of whole grains and their approved health claims.

Ohr, Linda Milo. “Good-for-you grains.” (January 2009) Food Technology. (63) 1:57-61.

Consumers are becoming increasingly aware of the health benefits of whole grain products. In 2007, new product launches featuring whole grains was 15% greater than in 2000. Profiles amaranth, barley, brown rice, oats, quinoa, rye, teff, wheat, chia seeds, hemp seeds, flaxseed, and sunflower seeds.

Rigik, Erin. “Roll Back Tradition, Healthful Buns are Driving Demand.”(February 2009) Baking Management. (13) 2:11-12, 14.

New options for consumers are now available in the bread aisle for bread and roll products. New products that have been introduced include items that contain whole grains, fiber, added calcium and are organic, all-natural or HFCS-free. Comments on how the new additions have changed the category are given by J. Bohn Popp, vice president, marketing at Aunt Millies Bakeries; Brent Bradshaw, Flowers Foods and Dan Larson, marketing director at Oroweat, Bimbo Bakeries. Includes tables listing the dollar sales (in millions) and unit sales (in millions) of the Top 10 Brands of Buns & Rolls and the percentage of dollar sales. Also includes category sales for fresh, frozen and refrigerated bakery products for the 52 weeks ending December 28, 2009. Fresh bread sales for the time period were $6,632,105,000, compared to sales of $545,462,700 for frozen bread/roll/biscuits/pastry dough and $206,803,600 for bread/rolls/bun dough. Bread sales in all categories had gains for the 52 weeks that were reported compared to the same time period a year ago. Data for the tables was obtained from ADG.

"Schools Battle Cost, Taste in Efforts to Broaden Whole Grain Product Lineups."(May 5, 2009) Milling & Baking News. (88) 5: 28-29.

Highlights a panel discussion held April 22, 2009, at the "Make (at least!) half your grains wholes conference. The panel discussion focused on increasing whole grains consumption in school food service programs. Comments from the discussion are included from Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council; Cathy Schuchart, senior vice-president of the Child Nutrition Policy Center for the School Nutrition Association; Serena Suthers, Prince William County, Virginia Public Schools and Jill Patterson, R.D., Chartwells School Dining Services K-12 in Connecticut.

Simon, Werner. “Bread of the month.” (May 2009) Baking Buyer. (21) 5:16-17.

Dinkel in Germany, or spelt as it is called elsewhere, is an ancient whole grain which is easy to digest, high in protein, vitamins and fiber. Includes a formula for Caravan Ingredients' Dinkelbrot mix. Includes a chart for troubleshooting, with the following topics covered: low volume, unsymmetrical, crust too dark, holes or tunnels in the grain, and harsh or coarse texture.

"Survey Shows Consumers Intent on Adding Fiber, Whole Grains to Diet." (June 22, 2009) Milling & Baking News (88) 7: 12, 14.

Highlights the2009 IFIC Foundation Food and Health Survey conducted by the International Food Information Council (IFIC). Individuals were asked to rank the top three components that they felt were "potentially beneficial" to their health. Components included in the survey were: fiber, protein, calcium, antioxidants, vitamin C, Omega-3s/DHA, vitamin D, B vitamins, potassium, and I do not look for any specific components for myself. The results of the survey placed the top three components considered to be important to respondents as fiber,

Ward, Harold. “Whole grain solutions.” (September 2009) Baking Buyer. (21) 8:24-27.

Includes a question and answer session with Harold Ward, technical services at ConAgra Mills discussing whole grain production and troubleshooting. Includes the following whole grain topics: products & ingredients, formula adjustments, fermentation effects, nutritional profiles, mixing, bake times, texture, and taste.

2008 Journal Citations:

Anthony, M. “Ingredients and Flavors for the New Year.” (January 2008) Food Processing. (20) 1:42-48.

Trends for ingredients and flavors for 2008 will need to satisfy the consumer's growing desire for health foods of high quality. "Superfruits" such as açai, acerola, mangosteen, goji, jabotacaba and passion fruit, with their high antioxidant levels and health benefits, will move into the mainstream. Heart health is a major concern, thus whole grains and fiber will increase in popularity. Other hot trends include sugar substitutes, soy, hemp, and organic meats. Chris Steinmetz of French Meadow Bakery reports that despite its association with marijuana, "Hemp is truly a superfood and delivers high levels of fiber, protein and omega-3 fatty acids." Food producers will need to seek out nutritious and sophisticated flavors to satisfy consumers in 2008.

Anthony, Mark. “The evolving whole grain.” (November 2008) Food Processing. (69) 11:27-30.

Historical overview of whole grains and consumer preferences, with analysis of research surrounding whole grains. There were several industry pioneers in whole grain product development, including: Eden Foods Inc., French Meadow Bakery, Food for Life Baking Co., Kashi Co. "In whole grains, phytochemicals such as lignans, flavonoids and saponins, phenolic acids, phytoestrogens and others improved risk factors for major diseases, including heart disease, cancer and diabetes.

“Bank, G. “Nutra Solutions – Conquering Cardiovascular Disease.” (January 2008) Prepared Foods. (177) 1:NS3.

Cardiovascular Disease (CVD) remains the highest cause of death in the U.S. Growing concern for heart health has prompted the FDA to recognize 14 health claims pertaining to heart health in an effort to make health conscious choices easier for consumers. One of the claims is for dietary fiber and whole grains, both of which significantly lower risks of cardiovascular disease. Phytosterols are amassing research that suggests that they may have an even more pronounced benefit to heart health than previously believed. Omega-3 remains an important factor in heart health, with nut and vegetable oils gaining importance.

“Bayram, M. “An analysis of scorched immature wheat: Frekeh.” (May/June2008) Cereal Foods World. (53) 3: 134-138.

Derived from early-harvested, immature durum wheat, Frekeh is a whole wheat that delivers a smoky flavor while providing whole grain benefits. Article discusses the processing methods, including a table entitled "Sequence of steps required to prepare frekeh." Other table included: "The properties of frekeh obtained from different harvesting periods" and "Sensory analysis results of frekeh harvested at different dates.

“Cassell , D. “The whole truth”. (January 2008) . Snack Food & Wholesale Bakery (97) 1: 30-32, 34, 36.

Consumers have become better educated to the health benefits of adding whole grains to their diets and they have come to expect a variety of whole grain products. Comments are provided on how consumers new healthful perception as increased the opportunities for producing whole grain products. Perspectives are given by Mike Veal, vice president marketing at ConAgra Mills; Kyle Marinkovich, associate marketing manager at Horizon Milling: Nick Weigel, director of technical services at ADM Milling,; Kerry Medlicott, director of marketing at Caravan Ingredients; Doug Jump, national trade marketing manager for Puratos; Cynthia Harriman, director of food & nutrition strategies for the Whole Grains Council; Terese O'Neill, regional emulsifier director at Danisco.

“Dornblaser, L. “Grain-based foods: What’s new and what’s next.” (January/February 2008) Cereal Foods World. (53) 1:29-31.

2007 witnessed a reduction in the development of new products in grain-based categories. Trends include whole grains and ancient grains like kamut, quinoa, amaranth, and teff. Article includes the following tables: Total introductions in selected grain-based categories, US, 2002-September 2007; Products making whole grain claims, by category, US, 2002-September 2007.

“Foster, R.J. “Morning brings the grain event.” (December 2008).

The FDA approved health claim for whole grains reads "Diets rich in whole grain food and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers." The 2005 Dietary Guidelines recommend at least three ounce-equivalents of whole-grain foods daily. The article pays special attention to breakfast applications for whole grains, and gives an overview of non-traditional whole grain ideas. Statistics from Global New Products Database report that "2007 saw whole-grain product introductions grow by 50% over 2006, and over 1,300% since 2000."

Gelski, Jeff. "Still Growing." (September 2008) Baking & Snack (30) 8: 67-8, 72, 74, 76. .

Sales of whole grain products continue to grow especially with the use of more types of grains including wheat, oats, corn, rice, barley, and Kamut. Tables provide data obtained from Mintel Global New Products and the Nielsen Co., on whole-grain product launches, whole-grain product launches by category (bakery, breakfast cereals, and snacks), and whole-grain bread sales from 2005-2007. According to the Nielsen Co., whole-grain bread sales for the 52 weeks that ended March 22, 2008 were $1.55 billion an increase of 11.6% from the prior year.

Gerdes, S. “Fiber for health and function.” (March 2008) Modern Baking, Healthy Baking Guidebook. (22) 3:20-21.

Article discusses how bakers can provide fiber to baked goods, in which "many of these ingredients offer specific functional benefits, but they also may require some formula finesse." Whole wheat has 12.2% fiber, and whole oats 10%. Hydrocolloid is a concentrated fiber ingredient blended form oat bran and oat fiber. Resistant starches can add fiber content while maintaining white quality. Article covers how to manage liquid, and how fiber can contribute.

Gorton, Laurie. "The Whole Story ... as Far as it Goes. (November 2008). Baking & Snack (30) 10:79-80, 82, 84.

Discusses how the AACC International's Whole Grain Task Force and the FDA are working to resolve the issue of a universal definition of whole grains. To qualify as a whole grain product in the U.S., it must be made with at least 51% (by weight) whole grain. Provides lists of whole grain choices available to U.S. consumers by the following agencies: Dietary Guidelines for Americans 2005, Whole Grains Council, and the FDA's Draft guidance, Feb 17, 2006.

Harriman, Cynthia. “Whole grains synergy bring success: AACC International partners with the Whole Grains Counsel.” (March/April 2008) Cereal Foods World. (53) 2:97-98.

The Whole Grains Council (WGC) and the AACC Whole Grains Task force have partnered together to help consumers choose valid whole grain product. The WGC has produces the Whole Grain Stamp, that will ensure consumers that they product that carries it is made of authentic whole grains. The AACC Whole Grains Task Force completed research on sprouted grain, and whether it should be considered a whole grain or a malted grain.

“Hazen, Cindy. “Grain-based ingredients.” (August 2008) Food Product Design. (18) 8:70-79.

The USDA recommends at least 3 oz. of whole grains daily for the American diet, which equates to half the recommended grain consumption. The current FDA regulations are as follows: "Whole wheat contains 11 grams of dietary fiber per 100 grams; thus, the qualifying amount of dietary fiber required for a food to bear the prospective claim may be determined by the following formula: 11 grams X 51% X RACC/100." The following grains are discussed in detail: corn, wheat, barley, oats, rice, amaranth, quinoa, spelt, millet, teff, rye, triticale, flax, and sorgum. Includes a market review, which reports that consumers consider whole grains within the top 6 functional foods, with 72% citing their cardiovascular benefits and 86% citing intestinal health

"'Healthy' Gains in Bread." (October 2008) Phil Lempert-Facts, Figures & The Future. (Available online at: http://www.factsfiguresfuture.com/archive/october_2008.htm)

According to the Nielsen Company the largest growth in the bread category in the last four years has been by fresh whole grain bread, that in the last year has had "double-digit" growth to $881.9 million. Fresh bread is followed by preservative-free bread with sales of $507.2 million, natural bread with sales of $303.8 million and bread that has the health claim "good source of calcium" posting $164.5 million. The 2008 sales of these products are compared to sales in 2004. Includes a table with sale breakdowns of bread by health claim including fat presence, whole grain cholesterol presence, fiber presence, preservatives presence, calcium presence, multigrain, vitamin /mineral presence, natural, and carb conscious.

“Hitting the shelves: Keep in the right key.” (January 2008) Prepared Foods. (177) 1:10.

Attune Yogurt & Granola Wellness Bars provide an alternative source of probiotics, containing more than 5 times the probiotics than yogurt. Beyond the digestive health benefits, theses bars also feature whole grains.

Jones, J.M. “Whole Grains – Issues and Deliberations from the Whole Grains Task Force.” (September/October 2008) Cereal Foods World. (53) 5:260-264.

The first in a series of two articles on the Whole Grains Task Force (WGTF). Discusses the WGTF's progress to this point, and includes the project's agenda. The article discusses the following: "definition of a whole grain, species that are cereals and pseudocereals, issues of recombing, issues of the amount of whole grain needed in the diet and in a serving of food, issues on the ingredient statement, special issues for WIC foods, issues on bioactives, issues on labeling compliance, and nutrient changes with processing."

Lopez-Garcia, Rebecca. “Amaranth: An ancient whole grain from Mexico.” (May/June 2008) Cereal Foods World. (53) 3:155-156.

Describes the background of Amaranth, a whole grain pseudocereal that was cultivated by the ancient Aztecs. As more information arises about the health benefits of whole grains, more consumers are being drawn toward this gluten-free crop. Beyond the health benefits, the production of this crop could encourage economic growth in developing nations. Includes the following tables: "Mineral, vitamins, lipid, and amino acid content of 100 g of amaranth grain" and "Nutritional content of amaranth compared to other grains."

Michaelides, J. “Grains – Antioxidant rich.” (May 2007) Bakers Journal (67) 4:26.

This article addresses the question "What are antioxidants, and how do they provide health benefits?" Antioxidants can decrease the risks of cancer, cardiovascular disease, diabetes, and Alzheimer's. While the refining process of grains strips away many of these health benefits, whole wheat grains retain the phenolics, flavonoids, and carotenoids. The addition of antioxidants to baked goods is possible though the inclusion of different grains and fruits.

“North, D. “Feeding Boomers: Products for the Ages.” (February 2008) Food Product Design. (18) 2: 27-35.

Article discusses the health needs and food selection trends of baby boomer, defined as the generation born from 1946-1964. This $2 trillion market has a " unique set of needs: preservation of health, prevention of disease, and the promise of youth." For heart health, manufacturers need to consider omega-3 fatty acids, plant sterols, whole grains, cocoa beans, and superfruits. Nutritional aspects to improve brain function includes foods like fruits and veggies, fish, nuts and seeds, protein, and coffee beans. Collagen supplements, vitamins and fortifications can improve bone and joint health. Maintaining a youthful appearance is important to many baby boomers, and vitamin C, A, & E can be great skin enhancers. Probiotics and fiber are important for gut health. While all of these health trends are important to baby boomers, they still are a huge market for indulgent selections.

Palmer, Sharon. “Whole grains wage war against cancer.” (August 2008) Food Product Design. (18) 8:68-69.

A wealth of scientific evidence is accumulating that suggests whole grains play a vital role in reducing the risk of several cancers. The scientific community has linked whole grains to a decreased risk of colorectal, gastric, mouth and throat, digestive tract, hormone-related, pancreatic, and endometrial cancers. Includes a brief market report of sales and new product releases, which reports that "in 2006, nearly 10 times as many new whole-grain products were introduced as in the year 2000." Overview of the Dietary Guidelines for Americans and the Whole Grains Council's whole grain stamp labeling system.

Pszczola, D. “The reawakening of breakfast foods.” (January 2008) Food Technology. (62) 1:46-57.

Breakfast trends have significantly changed over the years, and current trends makes this meal a great opportunity of innovative food producers. There is increasing interest in various ancient grains such as amaranth, millet, quinoa, sorghum, and teff. ConAgra is producing a line of these flours, which are gluten free and qualify as 100% whole grains. The breakfast industry is striving to incorporate whole grains into their products, even marketing whole grain cinnamon buns. Meat and egg ingredients continue to be popular, yet convenience and quick preparation is stressed. Includes statistics on whole grain cereals and heart health.

Reynolds, M. “Bakers welcome whole grain boost.” (March 2008) Modern Baking, Healthy Baking Guidebook. (22) 3:24-26.

Retail bakeries are exploiting the growing popularity of whole grains. Statistics from Mintel Global New Products Databases reports that, “Whole grain products generated $221 million in total bakery sales in 2006, nearly triple 2004's $64 million." Includes graph of health claims on baked products by sales.

Roberts, W. “Meal times. (March 2008) Prepared Foods. (177) 3:81-93.

Discusses trends in the prepared meals category, which emphasize the ever-constant importance of convenience. Microwaveable meals are gaining in popularity, with advances in packaging that allows for the separating delicate ingredients during cooking. Whole grain claims are one of the leading health issues in the prepared meals segment. Includes the statistics for prepared meal claims, meal kit claims, pizza claims, and instant noodle claims from 2001-2007.

Sonderegger, Stephanie. “Grow your product line with nutritional whole grains.” (October 2008) Baking Buyer. (20) 7:68-69.

Discusses marketing strategies for whole grain bakery products, with tips from Puratos. Consumers are increasingly aware of the health benefits of whole grains, and the growth potential for the category is substantial. "Nine out of ten consumers are not getting their daily recommended three servings of whole grain." Includes the following charts: "How to Market Whole Grain Products" and "The Nutritive Value of Your Flour."

Sosland, L. J. “Beyond Whole Grains: New Chapter in Bread Market Renaissance.” (February 26, 2008) Milling & Baking News (86) 6: 1, 33-34, 36, 38, 40.

This product perspective on bread highlights the growing heath trend in this category. More new product introduction in this category are products that offer health benefits to the consumer including products that are "high fiber, higher protein" or contain "organic flour, unusual grains, cholesterol reduction and omega-3 fatty acids." According to data obtained from the market research company bread sales increased 2.7% to $6,091,589,000. Comments on growth in the category are given by Pankaj K. Talwar, vice-president of marketing for breads and rolls for George Weston Bakeries; Jennifer A. Hartley, business director for Arnold and Brownberry bread; Janice Anderson, vice-president of marketing for Flowers Foods; Tim Zimmer, vice-president of Marketing, Sara Lee Fresh Bakery; Gary Jenson, president of Roman Meal. Includes tables with dollar sales for the top fresh bread vendors and fresh bread brands.

Strzelecki, M. "Getting Out the Vote."(June 2008) Snack Food & Wholesale Bakery (97) 6: 14-16,18, 20, 22, 24, 28, 30, 32, 34

New products introduced in the bread aisle include Flowers' Food's introduction of Cinnamon Raisin Swirl and Cranberry Raisin Swirl breads under the Nature's Own brand, George Weston Bakries new bread with double protein, a vegetarian form of Dempster's Smart bread with DHA Omega-3 from Canada Bread and Oat Bread under the Oroweat brand from Bimbo Bakeries USA. Comments on the category are given by J. Bohn Poop, director of marketing at Auntie Millie's Bakeries, Demetrios A. Haralambatos, corporate executive chef at Kontos Foods, Inc., Rich Labriola, owner of Labriola Bakery; Tim Hassett, seniro vice president and general manager of the fresh & frozen bakery business at Pepperidge Farm; Tom Kluger, vice president of marketing at Roman Meal; Ralph Hoffman, national sales manager at Euro-Bake; Tim Zimmer, vice president of marketing at Sara Lee Brands; Larry Marucci, president at Alpha Baking, and Anni Li, director of sales and marketing at The Essential Baking Co.

Swann, Lauren. “Fast-tracking with fiber-ful grains.” (September 2008) Prepared Foods. (177) 9: Insert: NutraSolutions NS3-NS17 (Begins on page 48).

Profile of the Whole Grains Council's "Just Ask! For Whole Grains" international conference, Kansas City, Mo. Fiber's health benefits include "it increases satiety without adding calories; lowers blood cholesterol; and stimulates bacterial fermentation in the colon- all of which are a contributing advantage in combating heart disease, certain cancers, diabetes and obesity." This article finds that whole grains are held in high regard by consumers, and that "growth in the whole-wheat flour category has been phenomenal." Includes the following chart: Currently Permitted Health Claims (Products are also subject to FDA general requirements for health claims).

Toops, D. “Healthy eating a struggle.” (February 2008) Food Processing. (69) 2:50.

While food manufactures have been developing more and more healthy products, consumers continue to struggle to meet the recommended servings of whole grains, fruits, and vegetables. Yet, consumers are making changes in their diets, and manufacturers who offer convenient on-the-go foods can tap into this growing market.

Tucker, Shannan. “Boost your whole-wheat appeal.” (October 2008) Baking Buyer. (20) 7:10.

Trouble-shooting solutions presented by Tim Christensen, a research scientist at Cargill. Whole wheat products "problem" topics include: bitter taste, mouthfeel, dryness due to high fiber, shelf life, and weak performance.

“Whole grain pizza with vegetarian toppings.” (April 2008) Food Processing, (69) 4:19.

Kashi Co. has expanded their line of All-Natural Thin Crust Frozen Pizzas, with the following varieties: Roasted Vegetable, Mushroom Trio & Spinach, and Tomato Garlic Cheese.

Whole wheat and the consumer.” (October 2008) Baking Buyer. (20) 7:82.

Overview of the Federal Government's National Health and Nutrition Examination Survey (1999-2002). Provides statistics on the sources of whole grains and the time of day that whole grains are consumed (graphs included).

2007 Journal Citations:

“Alternative to Dairy and Soy Yogurt’s Offered.” (June 2007) Food Technology. (61) 6:110.

Ricera Rice Yogurt is a new product that is rich in whole grains, vitamins A, D, and calcium. "Each 6-oz serving has less than 200 calories, contains only 1 g of fat (naturally occurring rice bran oil), and provides 24 g of whole grains and 3 g of fiber."

Bradley, Holly. "Living the Pie Life." (June 2006) Baking & Snack. (28) 5: 53-54, 56-57.

The pie category continues to grow both in the fresh and frozen segments of the market . Trends prominent in the baking industry are affecting the pie segment including use of whole grains, antioxidants, low-calorie, low-sugar, organic and eliminating trans fats. Consumers are also concerned with eating healthier including portion control. Sites "The State of Snacking Report" from Information Resources Inc., and ACNielsen's "Homescan Consumer Facts Report." According to data obtained from Information Resources Inc., fresh pie sales increased 1.2% to $203.3 million with a 1.7% decline in unit sales to 50.8 million. Frozen pie sales increased 1.7% to $338.2 million on unit sales of 90.6 million. Includes tables with dollar and unit sales of the top 10 brands of fresh and frozen pie brands. One product that is highlighted is the LifeStream brand of handheld frozen fruit pies that are being marketed under the Pie-Oh-My! brand. The line of pies is available in four varieties "that are made with a blend of natural/organic real fruit in a 100% organic whole grain pouch." The product hits several of the current trends affecting the category. Comments on growth in the category are given by Todd Montazzoli, Schwan's director of brand marketing and Cathy McCarthy, associate product manager, Sara Lee Foodservice.

“Busken, David. “Good-For-You Baked Goods.” (November/December 2007) Cereal Foods World. (52) 6:330-331.

Analyzing the different health trends on the forefront of bakery products development, Busken briefly covers whole grains, fiber, antioxidants, trans fatty acids, omega 3's, and protein fortification.

“Rooney, L.W. “Phenolic Compounds in Cereal Grains and Their Health Benefits.” (May/June 2007) Cereal Foods World. (52) 3: 105-111.

Whole grains are a rich source of phenolic compounds, defined as "any compound containing a benzene ring with one or more hydroxyl groups." These may protect against heart disease and cancer. The article describes which foods contain flavonoids, condensed tannins, avenanthramides, lignans, and alkyiresorcinols. Includes tables on phenolic acids reported in cereal grains, antioxidant activity of sorghum grains/bran compared to fruits and vegetables, anthocyanin content of pigmented cereal grains, total phenol levels of grains, and antioxidant activity levels of grains. Provides diagrams of the chemical structure of classes of phenolic compounds in grains, the chemical structure of the six common anthocyanidins, and the 3-deoxyanthocyanidins.

Gorton, Laurie. "The Whole-Grain Experience." (February 2007) Baking & Snack (29) 1: 104, 106, 108-110. (Available with subscription at http://www.bakingbusiness.com)

In the release of the Dietary Guidelines for Americans in 2005, it was recommended that individuals consume "3 or more ounce equivalents of whole grains."Since the release of the guidelines,bakers have either added new lines of multigrain breads or reformulated white bread to have whole grain ingredients like Interstate Bakeries introduction of Wonder White Bread Fans or Pepperidge Farm's Simple Delicious Soft Whole Grain White Bread. Some of the problems associated with formulating baked goods with whole grains would be texture and taste. Comments on the the addition of whole grains to baked good is given by Andre Biane, vice-president, research and development, Sara Lee Food & Beverage; Theresa Cogswell, vice-president, research and development, Interstate Bakeries Corp.; Charles Moon, vice-president, research and development/technical services, Flowers Foods, Inc.; and Charles Kraut, Ph.D., vice-president of quality assurance and product development at Casa de Oro.

"Halo of Good Health," in Baking & Snack, March 2007 (Vol. 29, 29), p. 59-60, 62, 64, 66-67.

Products made with whole grains continue to grow including the sweet goods segment. New sweet goods products available include four whole grain cake mixes available from Bob's Red Mill. Comments on the addition of whole grains to baked goods is given by Ojus Ajmera, vice-president of sales and marketing, fgf brands, Ed Wagner, creator and president of Grateful Ed's pancake mix; Jill Robbins, president of Gak's Snacks.<

"Let Them Eat Whole Grain Cake, " by Jeff Gelski in Milling & Baking News (Vol. 86, No. 4), p. 23-24, 26, 28, 30.

Manufactures of "indulgence items" are beginning to reformulate their products with whole grains. Products highlighted include Krispy Kreme Doughnuts, a cake mix from Bob's Red Mill, pizza, chicken pot pie Comments on this rising trend are provided by Cynthia Harriman director of food and nutrition strategy for the Whole Grains Council; Nick Weigel, director of the bakery platform and technical services at ADM Milling; Dennis Gilliam, vice-president of sales and marketing for Bob's Red Mill; Matthew Cox, Bob's Red Mill marketing manager; Kyle Marinkovich, associate marketing manager for Horizon Milling L.L.C. ; Stan Osman, vice-president of marketing at Interstate Bakeries Corp.; David Huang, senior marketing development for National Starch's Nutritional Flours business; and Tim Huff, technical service manager at General Mills.

“Jones, Julie. “Nutrition: High Fiber, Whole Grain, Low-Fat Diet Patterns Continue to Control Weight and Prevent Chronic Diseases.” (September/October 2007) Cereal Foods World. (51) 5: 284.

Four recent studies reconfirm the opinion that diets high in fiber, and whole grains prove to be a better long-term solution to weight gain. An epidemiological study of 24,958 people revealed that those maintaining a low intake of high-fat products and a steady diet of fiber, and whole grains showed successful weight loss in the long term. A French study revealed that different sources of fiber contributed different results, and concluded that it was vital to incorporate several types of fiber into one's diet. The Finnish Diabetes Prevention Society studied the influence of a high-fiber, low fat on the hazard ration of diabetics incidence. A U.S. study contradicts the hypothesis that insulin plays a significant factor in diet success or failure.

“Jones, Julia Miller. “Whole Grains and Dietary Fiber Continue to Win Honors in Preventing Various Diseases.” (September/October 2007) Cereal Foods World (52) 5: 286-288.

Evidence of the nutritional benefits of whole grains continue to accumulate, being linked to reducing diseases "ranging form heart failure to asthma in humans to reduced breast cancer risk in experimental animals." The difficulty of getting the public to change their diet in the face of all of this evidence is not a simple act, and many have argued that food must be altered at the production level.

“Moving Whole Grains Forward: The Case for a Whole Grain Collaborative.” (July/August 2007) Cereal Foods World. (52) 4:196-200.

Though whole grains have been proven to be a deterrent to chronic disease, consumers have failed to adopt the recommended servings into their diets. A collaboration between academic, industrial, and governmental organizations has began to promote understanding of whole grains, and to support developmental research. This collaboration, or the Institute for Grains and Health Research(IGHR)shall work with distinguished scientists from the University of Minnesota, Kansas State University, Cornell University, and the University of Manitoba. The article discusses the historical movement from whole grains to refined flours in the 1850's. Includes a chart "Historical Look at Grain Product Introductions," listing such items as Aunt Jemima Pancake Mix, Quaker Oats, and Kellogg's Corn Flakes. Includes the following graphs: Collaborative Model, Whole Grain Consumption, and Grain Research Template.

“Ohr, Linda. “A Heart-Healthy Approach.” (May 2007) Food Technology. (61) 5:61-64.

Cardiovascular disease continues to be a serious concern within our society, with millions of people exhibiting the three symptoms of high cholesterol, high blood pressure, and obesity. This article examines the research being conducted, and the ingredients that may help reduce these problems. Examines the role of fiber, whole-grains, soy, phytosterols, Omega-3, and flavonoids.

“Seiz, Keith. "Mainstream Grains."(March 2007) Baking Management (11) 3: 28, 30, 32. (Available at: http://www.bakery-net.com)

New product launches in the baking industry have made whole grain products available in high numbers to consumers. Taste and texture of products have been a concern especially in products that are not normally formulated with whole grains like tortillas. Flavors and new ingredients like ConAgra's Ultra Grain® white whole wheat flour have helped bakers solve formulation issues. Comments on whole-grains is included from Tod Bramble, Northeast bakery flour manager, King Arthur Flour; Ann Rao director of technical sales, Edlong Dairy Flavors; Peter Riener, vice president of Sara Lee Brands, Sara Lee Food & Beverage; Mike Veal, director of marketing at ConAgra Mills; Mike Orlando, chairman of the board for Sunnyland Mills and Diane Walters, vice president of marketing for Nu-World Amaranth. Includes a table with a breakdown by products that use the Whole Grain Councils Whole grain stamp.New product launches in the baking industry have made whole grain products available in high numbers to consumers. Taste and texture of products have been a concern especially in products that are not normally formulated with whole grains like tortillas. Flavors and new ingredients like ConAgra's Ultra Grain® white whole wheat flour have helped bakers solve formulation issues. Comments on whole-grains is included from Tod Bramble, Northeast bakery flour manager, King Arthur Flour; Ann Rao director of technical sales, Edlong Dairy Flavors; Peter Riener, vice president of Sara Lee Brands, Sara Lee Food & Beverage; Mike Veal, director of marketing at ConAgra Mills; Mike Orlando, chairman of the board for Sunnyland Mills and Diane Walters, vice president of marketing for Nu-World Amaranth. Includes a table with a breakdown by products that use the Whole Grain Councils Whole grain stamp.

“Whole Grain Flour Supplies Nutrient” (June 2007) Food Technology (61) 6: 107.

Hi-maize, a whole-grain corn flour is a new product that offers functional benefits including dietary fiber, antioxidants, and resistant starch. "This resistant starch provides the wholesome and natural fiber lacking in conventional flours."

“Whole Grain Rice Protein Offers Complete Amino Acids Profile.” (June 2007) Food Technology (61) 6: 113.

Axiom Foods offers a line of ingredients called Oryzatein, which "offers a complete amino acid profile, superior taste, hypoallergenicity, and is vegan, gluten-free, kosher, and non-GMO."

2006 Journal Citations:

Baking Management Notebook – Topic: Tracking Flaxseed Growth.” (February 2006) Baking Management. (10) 2:34-35.

Four graphs that show the number of foods, beverages, breads, crackers, and cereal products in North America that contains flaxseed starting in 1980 through to 2005

Behall, K. M. and Hallfrisch, J. G. “Effects of Barley Consumption on CVD Risk Factors.” (January/February) Cereal Foods World. (51) 1:12-15.

Most information that discusses the role of soluble fiber and reduced cardiovascular disease (CVD) are about oats or psyllium even though barley is a good source of soluble fiber and beta-glucan. The authors decided to remedy this lack of information by doing a study using barley as the main source of soluble fiber in a whole grain diet and how barley can lower CVD risks.

"Blimpie Adds Whole Grain Bread to Menus." (January 3, 2006), Milling & Baking News. (84) 44: 20.

Blimpie restaurants will be introducing new whole grain bread that will replace its traditional wheat bread. Cites the Whole Grains Council as indicating that the sales of whole grain breads have increased 18% since the new dietary guidelines were introduced.

Bradley, Holly. "Targeted Success." (March 2006) Baking & Snack, (28) 2: 61, 64, 66, 68, 70.

This market update report profiles several recent reports that have been concerned about health and wellness due to increases in obesity rates. According to the ACNielsen report entitled, "Consumer Market Trends Report 2005," most new products being introduced are aimed at health, nutrition, convenience, taste, along with portion size and nutraceuticals. Following this trend bakeries are introducing new products that focus on better health. that are made with whole grain or organic ingredients. Highlights new baked goods that a have been introduced in the last few months by George Weston Bakeries, Interstate Bakeries, General Mills, Kashi Co., Kellogg Co., Nature's Path, French Meadow Bakery, The Roman Meal Co., Includes comments on growth in this market area of the industry from Carol Fitzgerald, president, Buzz Back Market Research ; David Neuman, vice-president of sales and marketing at Nature's Path; Mary Jane Hominda, vice-president of brand management at Roman Meal Co.

Bradley, Holly. "Living the Pie Life." (June 2006) Baking & Snack (28) 5: 53-54, 56-57.

The pie category continues to grow both in the fresh and frozen segments of the market . Trends prominent in the baking industry are affecting the pie segment including use of whole grains, antioxidants, low-calorie, low-sugar, organic and eliminating trans fats. Consumers are also concerned with eating healthier including portion control. Sites "The State of Snacking Report" from Information Resources Inc., and ACNielsen's "Homescan Consumer Facts Report." According to data obtained from Information Resources Inc. , fresh pie sales increased 1.2% to $203.3 million with a 1.7% decline in unit sales to 50.8 million. Frozen pie sales increased 1.7% to $338.2 million on unit sales of 90.6 million. Includes tables with dollar and unit sales of the top 10 brands of fresh and frozen pie brands. One product that is highlighted is the LifeStream brand of handheld frozen fruit pies that are being marketed under the Pie-Oh-My! brand. The line of pies is available in four varieties "that are made with a blend of natural/organic real fruit in a 100% organic whole grain pouch." The product hits several of the current trends affecting the category. Comments on growth in the category are given by Todd Montazzoli, Schwan's director of brand marketing and Cathy McCarthy, associate product manager, Sara Lee Foodservice.

"FDA Offer Guidance on 'Whole Grain.'" (March 2006), Baking & Snack (28) 2: 12.

On February 15, 2006, the Food and Drug Administration issued draft guidelines for what can and can not be labeled whole grain Includes comments on the guidance from Lee Sanders, senior-five president of government relations and public affairs, American Bakers Association..

"Go With the Grain." (September 2006), Food Technology (60) 9: 63-66.

According to the Whole Grains Council sales of whole grain baked goods increased 18.3% to $1.1 billion. Sales of whole grain crackers increased 10.2% to $330 million; whole grain muffins increase 287% to $23.4 million with whole grain buns increasing 23% to $22 million. The cause of the increase of sales in being contributed to the recommendation in the 2005 Dietary Guidelines for Americas that consumers should increase the servings of whole grain products to at least three servings again. The recommendation is for 3-5 servings. Many companies have changed the formulation of their products to include items made with whole grains. Profiles the Ronzoni Healthy Harvest® brand of pasta produced by New World Pasta and a December 2005 market study conducted by the Whole Grains Council and Unilever. Outlines the health benefits of various grains including: barley, oats, rice and wheat.

Gray, Steven. “How Sara Lee Spun White, Grain Into Gold.” (April 25, 2006), Wall Street Journal (247) 96: B1, B3

Researchers at Sara Lee Corp., tried several changes in the company's bread formula to find a product that "looked and tasted more like white bread" but with the benefits of whole grain bread. The company introduced its Soft & Smooth bread that contains 30% whole grain flour and 70% bleached flour. The new product has been successful in generating sales of $50.5 million and as contributed to Sara Lee becoming the industry leader in bread sales with 5.7% of the market. According to the market research company Information Resources Inc., bread sales at Sara Lee were $385.1 million in 2005. There are some discussions about Sara Lee's label for this product being misleading to consumers.

Hazen, Cindy. “Specialty Grains.” (March 2006) Food Product Design. (16) 3: 32-34, 37-38, 40, 42, 45-46.

The Dietary Guidelines for Americans republished in 2005 separates the dietary requirements for grains between whole and refined and according to those guidelines most Americans are not consuming enough whole grains. To rectify this nutritional deficit there must be an increase in whole grain wheat products that appeal to more consumers or use alternative grains to meet the whole grain requirements. The first solution is being achieved by the use of white wheat to produce whole-wheat bread products that are similar in color, texture and taste to classic white bread. For the second solution oats, barley, rye, amaranth and quinoa grains and flours are being used in breakfast cereals and baked products.

Malovany, Dan. “Healthy Perceptions. (August 2006) Snack Food & Wholesale Bakery. (95) 8: TT-22, TT-24, TT-26.

New products in the tortilla segment include items that are multigrain, organic and flavored. Tortillas sales have also increased in Europe including in the United Kingdom and Scandinavia. Sales in European countries have increased 15.5 % The top-selling producer of tortillas in European countries is Discovery Foods with Mission Foods being the top producer in the United States. Notes that the increase in the Hispanic population is a factor in the increase in tortilla sales. Includes comments on tortilla trends from Ken Sanchez, vice president of sales and marketing at Mi Rancho Tortillas; Brian Ridgeway, managing director of Discovery Foods and Gus Gutierrez, owner of Tortillas, Inc.

Sara Lee Muffins, Breakfast Bread Feature Whole Grain, White Flour Blend. (January 3, 2006), Milling & Baking News. (84) 44: 9.

Sara Lee Corp., introduced three new varieties of whole grain products on December 29, 2005, including three varieties of Sara Lee breakfast bread (brown sugar cinnamon, cinnamon and raisins and blueberry crumble), Sara Lee Original English Muffins Made with Whole Grains and Sara Lee Heart Healthy Muffins Made with Honey. Notes that Sara Lee Corp cited data obtained from Information Resources Inc., for the 52 weeks that ended October 30, 2005 that showed an 7.8% increase in dollar sales of wheat bread, buns, bagels and English muffins.

Seiz, Keith. “Dispelling White Wheat Misconceptions.” (January 2006) Baking Management. (10) 1:26, 28-31.

Article states common myths associated with white whole wheat flour and then offers the truth that dispels the myths which revolve around the true color, taste, texture of whole white wheat flour as well as how it can be used and the current products that utilize whole white wheat flour.

Wood, Marcia. “Whole-Grain Foods’ Fat-Fighting Role Scrutinized.” (March 2006) Agricultural Research. (54) 3:20-21.

Research on how whole grain foods and refined grains have on triglycerides and lipoproteins. High-density lipoproteins are considered good and low-density lipoproteins are bad and the study was done to determine which diet promoted the good lipoproteins. After the refined grain diet the participants had more low-density lipoproteins than when eating whole grains and there was an increase in triglycerides during the refined grain diet. Also, a protein apolipoprotein CIII apoCIII, which interferes with the body's ability to use or store triglycerides was also present during the refined grain diet. Another study is being planned that will include more participants and will last longer.

2005 Journal Citations:

"Bread Promoting Whole Grain Sees 18% Jump in Sales.” (August 30, 2005) Milling & Baking News. (84) 26: 15.

According to data from AC Nielsen Label Trends sales of bread and baked goods promoting whole grains were $1.1 billion for the 52 weeks ending June 18, 2005. Sales of whole grain crackers were $330 million while whole grain pasta was $54 million. All categories posted gains for the time period of at least 10 percent. There was a surge in new product introductions for the time period with over 660 new UPC's.

“ConAgra Expands Ultragrain Reach With School Lunch Introductions. ” (July 26, 2006) Milling & Baking News (84) 21: 1, 16.

Announces a new line of products introduced by Con Agra Foods, Inc. that are made with Ultragrain, a new extra fine whole wheat flour. The new line of products is being offered by ConAgra's Foodservice division and includes whole wheat pizzas, burritos and chimichangas. Brand names for the products are The Max for pizza and El eXtremo for the Mexican products. The Ultragrain flour was also used in other new products recently introduced including Sara Lee Soft & Smooth Made with Whole Grain White Bread and Interstate Bakeries Wonder White Bread Fans, a 100% whole wheat bread.

Eastman, J. and Lee, G. “Whole Grains in Extruded Products.” (July/August 2005) Cereal Foods World (50) 4:168, 170-172.
The only drawback is whole grain products turn off many consumers because they are deterred by the color, price, texture, taste and other sensory aspects. To combat this grain based food producers can use extrusion processing and cooking to offer whole grain products from a variety of whole grain flours to appeal to consumers. Includes a table "Proximate analyses for different whole grain flours," which are wheat, rice, corn, oats, barley, sorghum, millet, flaxseed, amaranth and quinoa

Juttelstad, Ann. “The Whole Grain Challenge.” (April 2005) Baking Management (9) 4: 26, 28, 30, 32,34.

Discusses ways that bakers can "capitalize" on the movement towards whole grain bakery products that was started with the high interest in the low-carbohydrate diet. Whole grain products give bakers new challenges in the formulation and manufacturing of the products. New ingredients such as white whole wheat flour can help with the formulation changes. The new flour can be used in a variety of applications including bread, pizza crusts, tortillas, cinnamon rolls, hamburger buns and pastries. Included comments from AIB's Tom Lehmann and Kirk O'Donnell on the challenges to bakers. Efforts by the Whole Grains Council will help to educate consumers on the the benefits of whole grains. The council has introduced a stamp that will appear on products to help consumers know the product is a whole grain product. The stamp has three levels "Good Source", "Excellent Source" and "100%/Excellent Source". Definitions of the three stamps can be found on the Whole Grain Councils Website at: http://www.wholegrainscouncil.org/

Munoz, Sara Schaefer. “Whole Grain’: Food Labels’ New Darling?” (January 12, 2005) The Wall Street Journal (245) 8: B1, B4.

Included is a table on new dietary guidelines that would trim the recommended servings of breads and cereals. The new guidelines will call for five to ten servings of grain products. This decreases the current servings by two.

Oroweat Launches Sugar-Free Bread Created For Diabetics.” (January 25, 2005) Milling & Baking News. (83) 48: 1, 14.

Announces a new-sugar free bread introduced by Oroweat for diabetics. The new bread is 100% whole wheat and contains zero grams of sugar. The product also has no hydrogenated oils or trans fats. Bimbo Bakeries USA plans to have the product available in the western United States soon.

“Sara Lee Infuses White Bread with Whole Grains.” (August 2005) Baking Management. (9)8:8.

Sara Lee Soft & Smooth Made with Whole rain White Bread is a new product to give white bread consumers the benefits of whole grain bread. This is achieved through a mixture of enriched flour and whole grain flour. This new whole grain white bread is currently being tested at baseball parks but has already gone through taste-testing panels at Sara Lee

Schoeder, Eric “Now Showing: Whole Grains.” (January 25, 2005) Milling & Baking News. (83) 48: 25-26, 28.

This product perspective focuses on the healthful benefit of consuming products made with whole grains. Companies that have introduced new "whole grain" products include new cereal brand extensions launched by General Mills and Kellogg, new bread products introduced by Sara Lee, the Roman Meal Company, Flowers Foods Inc., Pepperidge Farm, and Rudi's Organic Bakery. Notes that Pepperidge Farm has added a 100% Whole Wheat Muffin to its Natural Whole Grain bread line. New whole grain entries in the freezer case are also noted including Spa Cuisine meals from Nestle USA and a new line from Kraft Foods Inc. that features the “official Whole Grain Heart Health claim.”

Sjerven, Jay. "Health Benefits of Whole Grains Reflected in New Bagel Offerings." (October 4, 2005) Milling & Baking News. (84) 31: 30-31.

This product perspective article focuses on bagels. Bagel manufacturers are introducing products that focus on portion-control and the nutritional benefits of whole grains. Includes comments on the bagel segment are given by Michael Becherer, senior brand manger at Sara Lee Bakery Group.

Viswanathan,Sangita. “Carbs Are Back.” (February/March 2005) Food Quality (12) 1:15-16.

The low-carbohydrate diet trend affected bread, pasta, and orange juice sales. The Grain Foods Foundation has launched a campaign called, “Bread. It’s Essential.” Currently the focus is on whole-grain foods and how they are good for the heart.

“Whole Grain Goldfish Offered by Pepperidge.” (August 19, 2005) Bakery Production and Marketing Newsletter, (37) 32: 1.

Pepperidge Farm is adding a whole grain version of its Goldfish cracker line. The new product is expected to be on store shelves this month.

Whole Grain Health Claim Rules too Restrictive, Researchers Find.” (January 25, 2005) Milling & Baking News. (83) 48:21-22.

Discusses research published in the December Issue of The American Journal of Clinical Nutrition regarding the Food and Drug Administration's limitation on health claims for products containing whole grains. Products can only be labeled as "whole grain" if it contains a minimum of 51% whole grain. The author' of the article disagree with this restriction. The current rule was approved in 1999. The article also discusses the relationship of whole grains on coronary disease. According to data obtained from a 1986 Health Professional Follow up study there was a "strong inverse correlation between whole grains or bran intake on coronary heart disease. The study indicated that the largest source of whole grains was cold breakfast cereals.

Whole Grain Production Requires Changes in Processing.” (March 29, 2005) Milling & Baking News. (84) 5: 24.

Gives highlights from Bob Meyers presentation at the recent American Society of Baking technical conference held March 7-9 in Chicago. Mr. Meyers discussed the "challenges" of processing whole grain and multi-grain products. Includes a list of processing tips. Members of the American Society of Baking can read the paper from the library section of the organization’s website at: http://www.asbe.org

Last updated September 8, 2011.

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