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.
Professional and hobbyist grainiacs alike, hailing from 27 states, three Canadian provinces, and seven other countries, gathered this year at the Maine Grain Alliance’s 11th annual Kneading Conference to find inspiration, to learn, and to connect with their fellow attendees around shared passions...
Whole grain consumption differs radically from country to country. A fascinating global database now makes it possible to compare eating habits around the world.
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.
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.
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...
"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...
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...