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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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:

Whole Grains Day 2014 in Denmark

December 3, 2014

The Danish Whole Grain Partnership continues to carry out inspiring campaigns and promotions, as we've reported in previous blogs.

Most recently, last June, we highlighted the impressive gains in Danes' whole grain consumption brought about in large part by the Danish Whole Grain Partnership's work; and two years ago, we reported on the country's first National Whole Grain Day, modeled after Whole Grain Sampling Day in the U.S.

Weatherproof Athletes & Whole Grains

November 24, 2014

It’s no secret the better you eat, the better you feel. This is equally true for your performance when it comes to exercise. With the colder winter months coming our way, eating to stay healthy is important, especially for those of us who plan to workout outside regardless of weather conditions.  The good news is, whole grains offer a tasty powerhouse of energy and health benefits for those winter workouts! 

Among runners, loading up on carbohydrates before a big race or a tough workout is a well-known and popular tactic for good performance. However, the types of carbohydrates that you fuel up with make a difference!

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. 

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