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Assorted Breads
Enriched grain products may flaunt their added nutrients and supposed nutritional superiority, but Americans aren't buying it. According to the IFIC Food & Health Survey, it's whole grain or bust!...
NPD Protein Survey
If you think protein's only found in meat, fish, eggs and other animal foods, you may be surprised to learn that whole grains can help fulfill your protein needs...
amaranth grain
Amaranth is an ancient grain that may be totally new to you. Learn more about this month's Grain of the Month...
Young Boy Eating a Sandwich on Whole Wheat Bread
The USDA announced stronger nutrition requirements for the National Child and Adult Care Food Program. What does that mean for our children?
Applebee steak on a bed of whole grains
Every few months, we get out our spyglass and check menus around the country for new whole grain options at restaurants. Here are a few we hope you'll check out...
Sprouted Brown Rice
Rather than celebrate one Grain of the Month in April, we're saluting a whole category: sprouted grains. Sprouting whole grains adds surprising new dimensions of flavor and good health...
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Every big bash needs a stellar closing act, and National Nutrition Month is no exception. To wrap up the food-themed festivities, we hosted the Fifth Annual Whole Grain Sampling Day on Wednesday, March 30, 2016.
Curried Red Quinoa Salad
If I eat quinoa, am I hurting or helping farmers in Bolivia and Peru? The answer's complex, and the details may interest you...
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Every big bash needs a stellar closing act, and National Nutrition Month is no exception. To wrap up the food-themed festivities, we hosted the Fifth Annual Whole Grain Sampling Day on Wednesday, March 30, 2016.
Quinoa In Field.jpg
Seems it was only a few years ago when no one could pronounce quinoa (all too often we heard kwin-OH-ah instead of KEEN-wah). Now it's our Grain of the Month!...
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There's an art to pairing whole grain pasta with the right ingredients to bring out its nutty flavor. We asked the experts to share their secrets...
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Hearty whole wheat flour anchors these scones, but if you’re looking to experiment with a new ingredient, we also highly recommend whole grain spelt flour (an “ancient” type of whole wheat).

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