Latest Blog Posts

January 17, 2018
Example of the 50%+ Stamp

Celebrating One Year of the 50%+ Stamp

We noticed that many consumers wanted to be able to tell when they were buying a product that had been made primarily with whole grains. It seemed like a no-brainer to create a Stamp that would help consumers ensure they were making at least half their grains whole.
Read more
January 10, 2018
Breads F34251145 Xl 0.jpg

MYTHS BUSTED: Why White Bread Is NOT Just as Healthy as Whole Grain Bread

Choosing whole grain bread in place of refined white bread is often one of the first steps on the journey to healthier eating. But if you think this simple swap might not yield tangible results, you’re in for a surprise.
Read more
January 3, 2018
cartons of milked oats & milked rice

Whole Grains You Can Drink

If you think you’ve seen it all when it comes to whole grain options, you might want to think again. We don’t often think of whole grains as something we might drink, but Elmhurst’s new whole grain Milked Oats and Milked Rice plant-based milk alternatives are marching their way onto grocery shelves...
Read more
December 27, 2017
WGC staff at the Whole Grain Summit in Vienna

Behind the Scenes at Vienna’s Whole Grain Summit

For three blustery November days, we convened in Vienna, Austria to join more than 200 academics, public health experts, and industry executives at the 2017 Whole Grain Summit. Get a behind-the-scenes look here...
Read more
December 20, 2017
Bread made with Kamut (Khorasan) wheat

Health Studies: KAMUT® Wheat vs. Modern Wheat

Is ancient wheat healthier than modern wheat? In some respects, it may be. Originally posted March 21, 2013; updated in 2017 to include information about more recent health studies.
Read more
December 13, 2017
A sunny field of Kamut

Khorasan Wheat: the Story of an Ancient Grain

Whether because of the unique flavor of KAMUT® khorasan wheat, or because of the growing body of research about its nutritional attributes, or perhaps simply because of the posh, trendy position it holds as an ancient grain with a good story, interest in KAMUT® has grown significantly in recent...
Read more
December 6, 2017
Fotolia 1626397 L.jpg

Expert Shares Tips for Baking with Whole Grains

Convert your favorite recipes to whole grain! Get the tips you need, including which recipes can be substituted part-for-part, which ones might need extra liquid, and which whole grain flours have the sweetest flavor. Originally posted April 5, 2015; updated in 2017 to include additional tips.
Read more
November 28, 2017
OneArmedSweater.jpg

Would you wear a one-armed sweater?

Would you go clothes shopping and settle for jeans with one leg, or a sweater with just one arm? Of course not. So why settle for less than the whole shebang when it comes to grains?
Read more
November 21, 2017
Freekeh Brussels Sprouts

Happy (Whole Grain) Thanksgiving

Feature the fuller, nuttier flavor of whole grains, to take your holiday meals up a notch this year.
Read more
November 15, 2017
Sargent Choice Chocolate Chip Cookies

How the Local Food Movement Paved the Way for Delicious, Whole Grain Baked Goods

With a steady source of butter, sugar, and artisan chocolate at their disposal, pastry chefs have a knack for navigating direct routes to our taste buds. But recently the biggest source of flavor in baked goods is coming from somewhere you would never expect: the flour.
Read more
November 8, 2017
Ethiopian Food on a base of injera

Teff Makes Big Strides

Could teff be the reason Ethiopian runners are frequent Marathon champions? Some runners think so, prompting us to take a good look at the facts.
Read more
November 1, 2017
MilletPorridge1_KT.jpg

Millet Saves the Day in Drylands Worldwide

Millet requires very little water and tends to be resistant to many of the pathogens and pests that plague commodity crops like corn and wheat. Given these agricultural benefits, it’s no wonder millet’s popularity is on the rise in dry regions from Asia, to Africa, to our very own Western US.
Read more

Pages