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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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Fall Baking...Whole Grain Style!

November 9, 2012

As the temperature drops here at the Whole Grains Council headquarters in Boston I’ve got one thing on my mind: baking. With the change of seasons comes wonderful autumnal flavors like pumpkin, cinnamon, and apples (just to name a few!) and I was inspired by these warm, cozy flavors to whip up some treats!

National Whole Grain Day in Denmark

October 29, 2012

What a delight to receive an update from our friends who run the Whole Grain Partnership in Denmark – and to learn that our Duck Boat trip around Boston encouraged them to drive all around Denmark passing out whole grain samples. Here's a guest blog about this recent event, from Rikke Iben Neess, Campaign Leader.

Inspired by the National Whole Grain Sampling Day organized by the Whole Grains Council, we just celebrated our first National Whole Grain Day in Denmark October 24th. We wanted to give as many people as possible a good taste experience with wholegrain, increase their knowledge of our logo and campaign, and encourage even more Danes to eat more whole grain.

WGC Conference Highlights

October 25, 2012

The WGC Team is back from San Antonio and all fired after up after an amazing conference! The Whole Grains on Every Plate conference is our sixth such event to date and we packed the program with interesting, informative and inspirational content. In attendance were the movers and shakers of science, journalism and manufacturing, all there to share and learn from one another. I am so pleased with the outcome and am already seeing the ripple effects.

While I’m still recovering from the sheer exhaustion of putting on this incredible event, I am also energized by the collaborative efforts of every attendee to make the most of our brief time together. To give you a sense of what it was like, I have jotted down my highlights here for you.

Take Your Parents to Lunch Day Oct. 17

October 15, 2012

If you’re the parent of school-age kids, you’ve no doubt heard by now about higher nutrition standards in school lunches that took effect at the beginning of this school year. Now’s your chance to find out just what’s happening in your local school cafeteria: Wednesday October 17 is National “Take Your Parents to Lunch” Day at schools across the U.S.A. In fact, it’s National School Lunch Week all this week.

You can check out the details on the official website at the link above, where you can also download tools that will give you background information for talking to your school lunch program managers when you stop by the school. (Make sure to check with your school first, because your school may be inviting parents on a different date – or may not yet be on board, in which case you can be the one to help plan for next year!)

The Great Popcorn-Potato Chip Experiment!

October 10, 2012

 A few months ago, I blogged about popcorn being the perfect snack and now I have some great news for you: popcorn may not only be the perfect healthy and delicious snack but it’s even more satisfying than that other snack time favorite – potato chips! 

Natl Restaurant Assn Promotes Whole Grains

October 4, 2012

Restaurants are serving more and more whole grains, as evidenced by the long list we maintain here on the WGC website. Increasingly, diners are asking for whole grains, and voting with their forks by ordering whole grains when they’re on the menu.

But whole grains are far from mainstream in many restaurants, and that’s why we’re so pleased to see the National Restaurant Association (NRA – but not the rifles one!) take a leadership role in promoting whole grains to its more than 380,000 members.

Whole Grain Fare for Healthcare

October 3, 2012

Where do you go when your health is at risk? To the hospital. And yet, ironically, the menus and vending machine options at healthcare facilities aren’t always nutritious. Thankfully, fried foods, sugary treats and refined grains are becoming a thing of the past at hospitals across the US. Initiatives to improve hospital food are holding healthcare foodservice to a higher standard, making them what they should be – an example of healthy eating.

It starts at the top. A part of the Health Care Without Harm (HCWH), a nationwide effort called Healthy Food in Health Care (HFHC) makes the connection between the health of patients, staff and community and the food they serve. This program, founded in 2005, provides education, tools, resources, and support to healthcare facilities.

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! 


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