Latest Blog Posts

July 26, 2017
Spelt in the hull (USDA photo)

Why Ancient Wheats Got Left Behind

Are your favorite grains naked or covered? Find out what these terms mean – and how they matter to the current resurgence of ancient grains.
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July 19, 2017
Loaf of sprouted bread in a basket

Flavor, Nutrition and Enzymes: Baking with Sprouted Grains

We’re excited about sprouting, and to help you get inspired, too, we reached out to a few of the top experts in the world of sprouted grains.
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July 12, 2017
handout showing how whole grains are good for you

You Know Whole Grains Are Healthy, But Do You Actually Know Why?

Grain-free cookbooks and celebrities may cause a stir, but ask Americans what they really think is healthy and you might be pleasantly surprised.
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July 5, 2017
World Map Whole Grain Consumption

Whole Grain Consumption Worldwide

Whole grain consumption differs radically from country to country. A fascinating global database now makes it possible to compare eating habits around the world.
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June 28, 2017
A pile of artisan bread loaves

The Future of Bread Lies in Its Past

Instead of looking toward technology and advancement when we think about the future of bread, the Bread Symposium speakers assembled in Charlotte agreed that it’s time to turn back to the old ways of baking.
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June 21, 2017
Kellytoups Wholewheatpastatomatoesbasil.png

Why You Might Want to Rethink that Grain-Free or Gluten-Free Diet

Embracing traditional diets means embracing a diet with more whole grains, not fewer. Misguided dieters who avoid this nutritious, sustainable food group are putting themselves at risk of not only nutrient deficiencies, but possibly chronic disease and weight problems as well.
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June 14, 2017
Tastes Good, Good for You

Delicious and Decadent Beats Healthy, Hands Down

Let's all make a point to spread the word about the wonderful tastes and textures of whole grains, and let health just come along silently for the ride...
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June 7, 2017
A table piled with loaves of different kinds of bread

Bread as Fashion, Culture and Nourishment

"Bread is an innovation of culture," William Rubel reminded us at the International Symposium on Bread last month. "Everything about bread is a choice that the baker makes." Bread, in its many forms, has been around for a very long time. In fact, it’s so basic and simple that it...
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May 31, 2017
multigrain fried rice

A New Dawn for Whole Grains in China

When you think of grain foods in China, you’d be forgiven if white rice is the first thing that comes to mind. But as China gears up to feed a growing population, and ward off the diet-related chronic diseases that Americans are all too familiar with, the tradition of whole grains in China is being...
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May 24, 2017
MeAndOllies.jpg

Add Whole Grains to Your Clean Label Goals

Clean labels make sense – but only if whole grains are part of what constitutes top-quality ingredients.
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May 10, 2017
child chopping veggies

A New Generation of Foodies

A spelt salad with cherry tomatoes, feta cheese, cranberries, cucumbers, and balsamic vinaigrette sounds like something you'd find at a Junior League luncheon, not on a 10-year-old’s cafeteria tray. But today's little foodies are surprising adults with how open-minded their tastebuds are...
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May 3, 2017
Which Brazilian whole grain is real?

Helping Brazil Get Whole Grains Right

Last week the WGC was invited to Brazil to share information about whole grain definitions, consumer attitudes, and the Whole Grain Stamp with government regulators and manufacturers. Get a peek at whole grains in a Brazilian supermarket – and share key takeaways from the Brasilia workshop.
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