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.
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.
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.
In the past five years alone, more than 100 new studies have deepened our understanding of the health benefits of whole grains. Follow along the research journey, and learn why nutrition experts recommend this one simple swap for better health.
80-85% of the world’s plant-based food supply comes from annual plants, that have to be grown from scratch every year. Experts worldwide think perennial grains, with long, drought-resistant roots, make more sense in a time of climate change.
Since October’s grain of the month is corn, we hope you’ll indulge us as we take you on a quick journey south of the border and bring you fresh culinary inspiration you can take straight to your kitchen.
As a wrap up to September’s Good Grains for a Good Cause campaign, we’re pleased to award Okanogan County Community Action Council with a whopping 125 cases of whole grain foods, generously donated from food companies across the country. Read on about how these donations are making a difference in...
Lots of whole grains are tasty and affordable. If you’ve walked past any of these grains in favor of trendier, ﬂashier ingredients, it’s time to do a double take. The building blocks of a healthy meal may already be in your pantry.
When the Healthy Hunger-Free Kids Act shifted the landscape for what types of foods were allowed to be sold at schools, these students did not sit around and complain. Rather, they put on their aprons and got to work.