Latest Blog Posts

August 18, 2021
assorted artisan breads displayed on a bakery shelf

The Myth of the Wheat Belly: Research on Whole Grains and Waist Size

Fad diets that drastically cut food groups (like whole grains!) and attempt to reshape your physique for the sake of vanity may not have your body’s best interest in mind. Research demonstrates that people who eat more whole grains tend to have smaller waist sizes and less visceral fat (the type of...
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August 4, 2021
Man sitting in empty restaurant alone at table

How the Pandemic Has Impacted Consumer Habits and Whole Grain Consumption

The data of the past 18 months paints an interesting picture of American purchasing habits and preferences. There are always changes in data from one year to the next, but this was no ordinary year. So much about our lives have changed, including how and what we eat.
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July 28, 2021
Top Two Reasons for Choosing Whole Grains

Six Key Findings from the 2021 Whole Grains Consumer Insights Survey

Did you know that consumption of whole grains has risen because of the pandemic? Or that the number of consumers who choose whole grains for their environmental benefits is on the rise? The results of the 2021 Whole Grains Consumer Insights Survey are in.
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July 21, 2021
Fotolia 71646539 M Barley.jpg

Can You Eat Raw Grains?

Even if you use pasteurized eggs, there is another reason that raw cookie dough could mean playing roulette with your immune system… the raw flour! The FDA explicitly cautions against consuming raw flour, a lesson that could potentially extend to other raw grains as well.
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July 7, 2021
Child and parent choosing whole grain bread at grocery store

New Whole Grain Regulations Promise to Transform the Whole Grain Landscape in Brazil

There are new regulations coming out of Brazil that are going to have a huge impact on the whole grain environment in Brazil.
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June 17, 2021
50% whole wheat loaf of bread cut in half on cutting board

Bread Made Simple - Results

There were failures, successes, lessons learned and wonderful whole wheat loaves consumed!
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June 2, 2021
Field of Wheat

An Inside Peek at One of the Country's First "Grain Schools"

To learn more about the Grain School, we caught up with Nanna Meyer, PhD, RD, CSSD, an associate professor at UCCS who helped get the program off the ground.
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May 19, 2021
Danish Whole Grain Logo

Leveraging Partnerships to Promote Whole Grains: An Interview with Rikke Iben Neess of the Danish Whole Grain Partnership

This month we caught up with Rikke Iben Neess, campaign leader for the Danish Whole Grain Partnership to learn more about the success they have had increasing whole grain intake among the Danish population.
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May 5, 2021
Table piled with loaves of bread with a sign reading Fresh Bread

Bread Made Simple

Bread’s four simple ingredients belie the complexity of processes that transform a glorified paste into a towering loaf. Bread is a tangled web of interactions and dependencies. If the complexity intimidates more than excites you, bread baking doesn’t have to be that way.
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April 21, 2021
bowl of quinoa

Grain Trends: Key Insights from our Product Database

How has the popularity of particular grains increased over the past several years? How has use and prevalence of the Whole Grain Stamp changed over time? Is the amount of whole grain in products increasing overall? Here’s a peek at what we found.
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April 7, 2021
Field of Wheat

These Whole Grains are Never GMO

Contrary to popular belief, there are actually only a few food crops that are grown as GMOs, including just one grain. And it's not the one you might think!...
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March 18, 2021
Cover of the cookbook Mother Grains, leaning on red vase with dried flowers

Mother Grains - expanding the flavors in your kitchen, just in time for Whole Grain Sampling Day!

The new cookbook Mother Grains, by Roxana Jullapat, is a beautiful ode to not only to the amazing flavors baking with whole grains can yield, but to the growing local grain economies that are increasing access to whole grains and whole grain flours.
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