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When there's Big News in the Whole Grains Council, we send out a press release and post it in the press release section of this website. But every day, the momentum of whole grains moves forward in many smaller ways, which you can read about here. Come back often, and see what's new, or subscribe with our RSS feed.

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Master Baker Peter Reinhart Shares the Secret to Great Whole Grain Pizza Dough

November 19, 2014

A few months ago, I blogged about the desire to see more whole grain pizzas on the market. While many of the large national delivery chains are still holding out, I’ve recently come across multiple pizzerias leading by example.

Sound Bites and Sights from our Conference

November 12, 2014

Our latest WGC conference, Whole Grains: Breaking Barriers, concluded yesterday in Boston. We'll be posting conference proceedings on our main conference page over the next 2 or 3 weeks, but in the meantime we wanted to give you a little flavor of this wonderful event, by posting some of our favorite quotes from a few of our riveting conference speakers. 



“The trend in foods is toward fresh, whole and real – and whole grain is right at the center of that... Hopefully we’ll return to a blend of the old ways and the new ways.”

• June Jo Lee, VP of Strategic Insights, The Hartman Group, on food trends (left photo, above)

“For me, whole grains are delicious above all – the health aspect is a bonus.”
• Ana Sortun, Chef, Oleana restaurant 

Introducing the Newest Whole Grains Advocate

November 5, 2014

 

 

My name is Harley Songin, and I am the newest addition to the Oldways team, as the Program Assistant for The Whole Grains Council.

 

Whole Grains & Insulin: Q + A with Dr. Giuseppina Costabile

October 29, 2014

Common sense tells us that whole grains are healthier than refined grains. After all, it’s only logical that foods with all their original nutrients intact will trump those missing the healthiest parts. Still, it’s nice when research clearly backs up this logical assumption with good data, so we’re excited by new research in the August 2014 issue of Nutrition, Metabolism, and Cardiovascular Diseases suggesting a relationship between whole grain intake and insulin action. 

10,000 Products and Growing!

October 21, 2014

We hit a very big milestone here at the Whole Grains Council: 10,000 products approved to use the Whole Grain Stamp! 

When the Whole Grains Council had its first formal meeting in 2003, participants outlined goals for the organization:

To clarify the definition of “whole grain,” document the health benefits of whole grains, and advocate additional whole-grain health research.

To educate consumers about the benefits of whole grains

To help Americans find whole grains, with a packaging symbol, and educate them on cooking whole grains

To promote whole grains through a positive message about their benefits, rather than by criticizing refined grains.

Judges Choose Whole Grain Recipe Winners!

October 14, 2014

 

Eight women gather around a table, sipping wine and seltzer water, chatting about their latest food adventures, while nibbling on top-quality Parmegiano-Reggiano cheese and Kalamata olives. Is it the prelude to a long-standing suburban book club’s monthly meeting? No, it’s the final judging of the Whole Grains Council’s Make the Switch recipe contest.

Savory Oatmeal

October 8, 2014
Oatmeal, once a much overlooked cast member of the free hotel breakfast, has re-emerged as a trendy whole grain option for health conscious consumers. While sales of cold cereal have declined in the past year, sales of hot cereal have grown by 4%, and their growth isn’t stopping at the breakfast table. 
 
“One thing that I’m really excited about is introducing the public to savory oatmeal,” explains Sam Stephens, owner of trendy Greenwich Village oatmeal bar OatMeals, which opened in June 2012 in New York City. (Yes, we said oatmeal bar – it’s a whole restaurant based on cool oatmeal choices and add-ins!) Stephens has no shortage of takers.

Make Way for Ancient Grains!

October 1, 2014

Back in January, fresh from the holiday and full of expectations for the year ahead, I wrote a blog predicting trends in the whole grain world for the upcoming year. I was ever so hopeful for amaranth and buckwheat, sorghum and teff and the rest of these ancient grains’ counterparts. This week I decided to challenge myself by revisiting this blog and seeing just how accurate my whole grain guru predictions were; are ancient grains the new “it” food?

Separating the Wheat from the Chaff

September 24, 2014

Last week Jaclyn, from North Dakota, wrote the WGC asking if hulled millet is whole grain or not. She’d read that hulling removes the bran, so she figured the answer would be no – hulled grains are no longer whole. Happily we were able to assure her that hulled grains can still be whole grains, and we thought you all might like to understand why.

Where is the Whole Wheat Pizza?

September 17, 2014

In this day and age, when the United States is home to more farmers markets than Burger Kings, it would surely be an anomaly to come across a bakery or sandwich shop that didn’t offer at least one type of whole wheat or multigrain bread. Likewise, ordering Chinese take-out without having the option of brown rice is often met with equal parts surprise and disappointment. 

However, there is one type of eatery where whole grains have been slow to join the party. And unfortunately, it’s home to one of America’s favorite foods. That’s right, I’m talking about pizza joints.


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