Latest Blog Posts

Top Two Reasons for Choosing Whole Grains
Did you know that consumption of whole grains has risen because of the pandemic? Or that the number of consumers who choose whole grains for their environmental benefits is on the rise? The results of the 2021 Whole Grains Consumer Insights Survey are in.
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Even if you use pasteurized eggs, there is another reason that raw cookie dough could mean playing roulette with your immune system… the raw flour! The FDA explicitly cautions against consuming raw flour, a lesson that could potentially extend to other raw grains as well.
Child and parent choosing whole grain bread at grocery store
There are new regulations coming out of Brazil that are going to have a huge impact on the whole grain environment in Brazil.
50% whole wheat loaf of bread cut in half on cutting board
There were failures, successes, lessons learned and wonderful whole wheat loaves consumed!
Field of Wheat
To learn more about the Grain School, we caught up with Nanna Meyer, PhD, RD, CSSD, an associate professor at UCCS who helped get the program off the ground.
Danish Whole Grain Logo
This month we caught up with Rikke Iben Neess, campaign leader for the Danish Whole Grain Partnership to learn more about the success they have had increasing whole grain intake among the Danish population.
Table piled with loaves of bread with a sign reading Fresh Bread
Bread’s four simple ingredients belie the complexity of processes that transform a glorified paste into a towering loaf. Bread is a tangled web of interactions and dependencies. If the complexity intimidates more than excites you, bread baking doesn’t have to be that way.
bowl of quinoa
How has the popularity of particular grains increased over the past several years? How has use and prevalence of the Whole Grain Stamp changed over time? Is the amount of whole grain in products increasing overall? Here’s a peek at what we found.
Field of Wheat
Contrary to popular belief, there are actually only a few food crops that are grown as GMOs, including just one grain. And it's not the one you might think!...
Cover of the cookbook Mother Grains, leaning on red vase with dried flowers
The new cookbook Mother Grains, by Roxana Jullapat, is a beautiful ode to not only to the amazing flavors baking with whole grains can yield, but to the growing local grain economies that are increasing access to whole grains and whole grain flours.
colorful houses in Denmark
Understanding that grains can feed more people when the nutritious bran and germ aren’t polished off, and when grains reach the mouths of people, rather than livestock, the Danish government responded to wartime food shortages by promoting a (mostly) vegetarian diet based around whole grains,...
Whole Grain Sampling Day Character 2020
This year our annual Whole Grain Sampling Day has a whole new twist and we can’t wait to get you involved.

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