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Anyone seeking to use the Whole Grain Stamp on a product must ﬁrst a) be a member of the Whole Grains Council and b) ﬁll out our online Product Registration Form (PRF). WGC staﬀ will then review your product. Although we provide Stamp Usage Guides to outline how this process works, we’ve found some members still have questions. This page aims to answer those questions.
What Counts As a Whole Grain? as total grains?
On the PRF, you’ll be asked to tell us how many grams of whole grain are in a serving of your product, and how many grams of total grain [Total Grains = Whole Grains + Reﬁned Grains]. So you will…
1. Calculate the amount of whole grains. Put this in the Whole Grains ﬁeld.
2. Calculate the amount of other grains (see note below).
3. Add the whole grains + other grains = Total Grains. Put in the Total Grains ﬁeld.
4. IGNORE anything that is NOT a grain.
NOTE: If you have already computed total grain according to the USDA reimbursable meal program methods we allow you to use that number on the PRF for Total Grain
Here are examples of what counts in each category (and what to ignore):
|Whole Grains*||REFINED (NOT whole) Grains||Not a Grain / not included in WGC computations|
whole [name of grain]
whole grain [name of grain]
cracked [name of grain]
ﬂaked [name of grain]
sprouted [name of grain]
malted [name of grain]
whole wheat, wheatberries
whole durum wheat
whole Kamut® khorasan wheat
brown rice (or black, red, wild)
whole corn, including popcorn
hulled or dehulled barley
sorghum (also called milo)
[name of grain] bran
[name of grain] germ
[name of grain] ﬁber
[name of grain] starch
wheat [unless speciﬁed as whole]
durum [unless speciﬁed as whole]
semolina [unless speciﬁed as whole]
corn, cornmeal [unless speciﬁed as whole]
rye [unless speciﬁed as whole]
spelt [unless speciﬁed as whole]
grits [unless speciﬁed as whole]
rice, white rice
wheat protein isolate
barley malt extract
oat syrup solids
(Note that all grain-derived sweeteners are in this column.)
* Words in this column without the word “whole” are grains that are almost always found in their whole form. If you are not sure, conﬁrm with your supplier that all of the grain’s bran, germ and endosperm are present in their original proportions.
What if my product loses moisture during processing?
Some products, especially breakfast cereal and popcorn, can lose moisture during processing. (After all, it’s the moisture escaping that makes popcorn pop!). FDA has ruled that you must use the ﬁnal, as-packaged weight of your whole grains on the Stamp. For instance, a cereal with a 30g serving may start with 32g of ingredients, such as 30g of whole grain and 2g of sugar. After processing, the whole grains are reduced to 28g, so the Stamp on this product says 28g, not 30g. This means your Nutrition Facts Panel squares with your Whole Grain Stamp: 28g of whole grain + 2g sugar = 30g serving. Always use your ﬁnal dry weight, and make sure the math consumers will see on your package makes sense!
What if I want to use the Stamp in a country that’s not on the list?
If the country you want is not on the list, just select “Other” in the Which Countries? section. When we review your product, we’ll ask you what other country or countries you want, and we’ll add them to our list.
Which languages is the Whole Grain Stamp available in?
The Whole Grain Stamp currently comes in ten versions, as illustrated here. If you are a WGC member and need Whole Grain Stamp graphics for a product we’ve reviewed and approved, contact Abby Clement (firstname.lastname@example.org or 617-896-4810). We can also create Stamp graphics in additional languages; tell us your needs.
L to R below: US standard, US FSIS, International English, Arabic, Traditional Chinese
L to R below: Canada (French/English), Spanish, Portuguese, Japanese, Simpliﬁed Chinese