Whole Grains Go Mainstream Nov 2004
Scientific, Culinary & Consumer Conference
November 14-16, 2004 in New Orleans
Marketing executives, nutrition experts and R&D scientists from America's top food companies joined health professionals , government leaders and top journalists at a Whole Grains Summit, to create strategies for increasing consumption of whole grains.
Jointly organized by The Whole Grains Council and Oldways, the conference featured educational sessions along with culinary demonstrations and tastings that married the science of whole grains with the delicious tastes of dishes cooked with bulgur, grano, spelt, barley, quinoa, sorghum, popcorn, polenta, rice, amaranth, teff, kamut and oats.
In the photo above, Dr. Eric Hentges (R), Executive Director of USDA's Center for Nutrition Policy and Promotion, spoke on the 2005 Dietary Guidelines, which will call for tripling whole grain consumption. He's shown here with Oldways President K. Dun Gifford (L) and Mike Orlando, Chairman of the Whole Grains Council and head of Sunnyland Mills.
Review Conference Proceedings
You can take a virtual tour of conference highlights below:
1) Full program of speakers and sessions
2) Science Overview Report (192K PDF)
3) Technology Overview Report (376K PDF)
4) Consumer Taste & Preference Report (472K PDF)
The three reports above contain brief highlights and reference materials from the scientific, technical and consumer sessions of the conference.
Contact Cynthia Harriman with any questions.