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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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American Football Bread (from Denmark!)

January 30, 2015

We regularly exchange ideas with our counterparts at the Danish Whole Grain Partnership, and this morning received an email from Andreas Skovmand Agesen, a student assistant working with them. He wrote, "I have devised a recipe because of the upcoming Super Bowl. It is an American Football Bread (which fulfills the requirements of the Danish Whole Grain Logo). We thought you might find it fun and relevant to use on your side of the Atlantic as well."

Fun With Whole Grain Blends

January 28, 2015

In the news this week, we read that General Mills filed a patent for whole grain pancake and waffle batters that contain a blend of whole wheat, brown rice, and millet flour. We love to read news like this!

Girl Scouts Expand Whole Grain Cookie Offerings

January 21, 2015

This time last year, we were excited to help spread the word about the Cranberry Citrus Crisp, the first Girl Scout Cookie made with whole grains. Now we are pleased to report that – building on the growing popularity of whole grains overall and oats, in particular – the Girl Scouts have rolled out TWO MORE whole grain cookies for 2015!

Thomas Allinson, Early Whole Grain Hero

January 14, 2015

While much of the world has been looking ahead this month with predictions for 2015, I’ve been spending the first weeks of the new year looking backward, while reading the fascinating book How to Be a Victorian by Ruth Goodman – a scholar and long-term re-enactor who has lived for months at a time in voluminous skirts, cooking over coal and using the privy

New Year, New Grains!

January 7, 2015

Happy New Year! 

New Research: Whole Grains Can Lower Death Risk

January 6, 2015

Here at the Whole Grains Council, we have long been singing the praises of healthy whole grains, so we’re especially delighted to share new research showing that whole grains may help you live longer!

In this exciting study, researchers from the Harvard School of Public Health analyzed data from over 110,000 adults. The scientists found that every one-ounce (28g) serving of whole grains was associated with a 5% lower total risk of death, or a 9% lower risk of death from heart disease. Whole grain intake was not significantly associated with cancer mortality. The researchers of this study conclude “these results are in line with recommendations that promote increased whole grain consumption to facilitate disease prevention.”

Millennials Ask for Grain Bowls

December 31, 2014

While many of today’s young adults have nostalgic ties to hamburgers, hot dogs, and chicken nuggets, their current food choices aren’t always found in a bun. Instead, millennials (the elusive demographic of 20-35 year olds) are increasingly reaching for a bowl. 

For finicky eaters that are used to customization, grain bowls are the way to go. Many grain bowls begin with a base of brown rice, but some have quinoa or a blend of other whole grains such as farro, freekeh, barley, and wild rice. Beyond the grains, the possibilities are endless. From a Moosewood-era brown rice bowl with lentils and sprouts, to a more contemporary creation featuring quinoa, avocado, and sriracha, this versatile dish can be reimagined to please any palate.

Congress Throws Kids Under the (School) Bus

December 22, 2014

A week ago, the U.S. Congress passed an omnibus spending bill that included a provision rolling back new requirements for whole grains in schools. Now, instead of requiring that all grain foods served in schools must be “whole grain-rich,” schools are okay if only half of their grain foods meet the “whole grain-rich” standard.

Ancient Ales

December 17, 2014

Last week you read in our blog about the hottest whole grain trends of 2015. Number 13 on that list was ancient grains.

Hottest Whole Grain Trends for 2015

December 10, 2014

Gluten-free cuisine is lagging (down 7% since last year), but don’t put away your quinoa salads or buckwheat noodles just yet.  The National Restaurant Association recently released the “What’s Hot in 2015” report after surveying nearly 1,300 chefs this fall about the next great culinary trends, and the results are telling for a new era of grain variety. 

Among the top 100 food trends (those which at least 50% of chefs identified as a hot trend), whole grains placed prominently throughout the list:


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