whole grain news



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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Why Whole Grains Taste Better

September 28, 2012

Here at the Whole Grains Hotline, we field all kinds of questions every day. This week we heard from Ruth, in Minneapolis, who asked, "Why do whole grain products taste better now than ten years ago?" That was such a good question we decided to share our answer to Ruth with everyone.

Whole grains do indeed taste better than they did "back in the old days." And consumers are taking notice. A 2009 survey of more than a thousand adults asked those who claimed they were making an effort to eat more whole grains to explain their reasons for making this effort. 36% of them said "I enjoy the taste."

This was up considerably from a 2006 study where 13% cited taste as a purchase motivator. Other popular answers included "Whole grain foods are healthier" (76%); "In order to get more fiber" (69%); "To fill me up and help me lose weight" (53%); and "To get more vitamins and minerals" (44%).

WGC Members Mark Whole Grains Month

September 24, 2012

Here at the Whole Grains Council, we love to hear the many milestones our members hit! In honor of Whole Grain’s Month, we’d like to share some member landmarks and new, notable whole grain products with you.

Our friends over at Fleischmann’s Yeast shared some delicious news with us: they posted their 1,000th recipe on their website Bread World. With everything from pizzas and calzones to classic breads and sweet treats, these 1,000 recipes are a baker’s best friend. There’s even a section for beginner bakers! The recipes include many made primarily or even totally with whole grains; look especially for the whole grain ones sporting Fleischmann’s goodfibes™ seal, indicating that the recipe is a good source of fiber – one of the important benefits of whole grains! 

Whole Grains on Every Menu

September 11, 2012

Whole grains are popping up on menus everywhere. From the elegant country club to the neighborhood pub, there are more creative and flavorful whole grain dishes than ever before to delight my insatiable appetite.  No matter where I go now, I find myself searching the menu to see what great things the chef might doing with whole grains.

These days almost every one of the eateries I visit has at least one choice, but what I’m looking for is the creative use of whole grains – something with a WOW factor! And sure enough, I’m discovering them and am always impressed by the flavors, textures and delicious dishes. 

Here are some of the highlights from my whole grain menu hunt:

A Culinary Resort

Conference Speakers Announced – Register Now!

September 6, 2012

How do we get whole grains on every plate, at every meal, everywhere? That’s the question that our upcoming conference October 17-19 in San Antonio will answer with verve and creativity as we shine a spotlight on recent successes in ramping up whole grain momentum. In today’s blog we want to share highlights of the conference with you – and encourage you to register now.

This will be our sixth Whole Grains Council conference, and like the others we've held since 2004, it will bring together marketing experts, media, R&D directors, policymakers, health professionals and manufacturers to share ideas, network, and enjoy delicious whole grain meals. Read on, to learn more.

Whole Grains on Millions of Plates

Our opening session, late Wednesday afternoon, focuses on speakers whose work brings whole grains to millions of people every day, including:

Cook Up a Storm for Whole Grains Month!

August 31, 2012

Did you know that we have a whole page of videos about whole grains and delicious whole grain recipes on our website? Even better, we’ve just updated the page and added new mouth watering whole grain concoctions! These videos are a great supplement to our recipe collection and offer some useful tips for the whole grain chef. Sometimes reading a recipe just isn’t enough and that’s why these videos are a great tool for the whole grain chef. 

Whole Grains for the College Brain

August 23, 2012

College.  It’s a major milestone in life.  My own son is starting this adventure, as a freshman this year, and it got me thinking.  Sure I’ll worry about his classes and where he’ll be living, but I’m also worried he won’t take his nutrition seriously.  What happens when I’m no longer making sure he makes good food choices?

I’ve been watching kids pack up and leave home with everything they need to outfit their dorm, but not the skills they need to feed themselves.  With a little planning ahead, students can avoid the dreaded “Freshman 15” and maximize their potential, mentally and physically with the proper diet. 

Grain Maximums Cause School Lunch Problems

August 17, 2012

As America's kids head back to school, their lunch trays will include a lot more whole grain foods. New school nutrition requirements, which went in effect July 1, 2012, say that at least half of grain foods served in schools must now be "whole grain-rich."

Oatmeal Gets Gold Medal in Beijing

August 9, 2012

A study published in the August 2012 issue of Nutrition Journal shows that oatmeal beat out refined wheat noodles for the gold medal in a head to head contest in Beijing. Oops – wrong Olympics; Beijing was four years ago. (And I’ll admit there isn’t any Olympic event for Best Grains – but hmmm…. maybe we can work on that for 2016.)

Grain Mains – New Cookbook Review

August 2, 2012

In their new cookbook Grain Mains, James Beard nominees and 20-time cookbook veterans Bruce Weinstein and Mark Scarborough explore the world of whole grains for and at every meal. As the cover suggests, Grain Mains offers “101 surprising and satisfying whole grain recipes for every meal of every day.”  The book is a delightful combination of meat-friendly, vegan and vegetarian recipes organized in an unconventional yet innovative way. Instead of arranging the recipes by starters, mains, desserts etc., the authors have the book separated into “early” (hot and cold cereals), “cold,” (Wheat berry salads, rice salads, whole grain salads and not salads at all!) and “warm” (Burgers, soups and stews, casserole comfort, classics, and best of all, one called "unexpected elegance"). 

Building a Better Breakfast

July 27, 2012

Consumer research group, NPD, recently reported that 31 million Americans skip breakfast each morning.  It’s not for lack of food choices – have you seen the breakfast cereal aisle lately? 

Whether it’s the crazy morning rush or the desire to reduce daily calories, breakfast shouldn’t be skipped.  It’s not a myth; breakfast truly is the most important meal of the day.  By starting your day with a healthy breakfast, you will give your metabolism a jump-start, recharge your brain and your body, and give your spirits a lift. 

Building a better breakfast starts with whole grains and includes fruits, vegetables and a little protein to make it stick.  With more fiber and often with a lower glycemic index than their refined counterparts, whole grains provide energy and satiety well into the lunch hour. 

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