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 in our blog. Come back often, and see what’s new.
Nutritious school meals improve the dietary quality of children in the short term, and new research suggests that the benefits can extend into adulthood as well, making stronger whole grain standards in lunches more imperative than ever.
To effectively reduce our risk of diet related disease, research suggests that the one of most impactful nutrition shifts we should prioritize is increasing the consumption of one healthy, yet widely underutilized food group: whole grains.
We adults often overestimate how picky children are about their food. Childhood is actually the best time to teach healthy eating habits and familiarize children with the flavors and textures of whole grains.
When people are looking to connect with the food traditions of their ancestors, which types of rice are they putting on their plate? To find out, we caught up with Cameron Jacobs of USA Rice to share insights from market research.
Find out what Bob Moore, founder of Bob's Red Mill, eats for breakfast, what grain he'd be, and his upcoming travel plans in this lighthearted Q&A! Stay tuned for more BRM x WGC collaborations in the next few weeks...
Earlier this month, the USDA announced proposed updates to the school nutrition standards, including stricter limits for sugar and salt. However, when it comes to whole grains, the standards appear to be stuck in time, allowing a generation of children to risk falling short of their recommended...
Learn more about the exciting proposed updates to WIC, including the shift to require all cereals be whole grain-rich, and the expansion of whole grain options to include a wide variety of culturally relevant products.