What exactly IS a whole grain food? What counts? Consumers wanting to get the recommended number of servings each day want to know. School foodservice directors being asked to “serve more whole grains” want to know. And manufacturers looking to label their products responsibly want to know.
The answer is fairly straightforward when you’re dealing with 100% whole grains. A dish of brown rice or oatmeal is whole grain – no questions asked. As is a slice of bread made with no other grain but whole grain.
The answer isn’t simple, however, when a product’s ingredients include both whole grains and refined/enriched grains. In many cases, whether such a product is considered “whole grain” depends on which government agency or program, in which country, has a say in the answer. Our list below covers most known standards in the U.S. plus several in other lands; we welcome visitors to this website to alert us to other standards elsewhere.
Download the WGC’s PowerPoint on this topic (4/16/2015) for more information.
| Where+When | Who+What | What qualifies as a whole grain food | Other restrictions /notes |
|
Brazil |
ANVISA |
A whole-grain food must meet the following two requirements: 1) At least 30% of the product’s ingredients (by weight) must be whole grain, and 2) the product must contain more whole grain ingredients (by weight) than refined grain ingredients. | |
|
International |
Whole Grain Initiative Proposed Global Definition of Whole Grain Food |
A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight. | |
|
International |
Whole Grain Initiative Proposed Global Definition of Whole Grain Ingredients |
Whole grains shall consist of the intact, ground, cracked, flaked or otherwise processed kernel after the removal of inedible parts such as the hull and husk. All anatomical components, including the endosperm, germ, and bran must be present in the same relative proportions as in the intact kernel. |
|
| EU July 2017 |
Healthgrain Forum Proposed Definition of a Whole Grain Product |
A whole-grain food is one for which the product is made with at least 30% whole-grain ingredients on a dry-weight basis and more whole-grain ingredients than refined-grain ingredients. |
|
| USA April 2016 |
USDA / CACFP Final Rule |
This final rule updates the meal pattern requirements for the Child and Adult Care Food Program and requires that at least one serving of grains per day must meet the FNS definition of whole grain-rich (established in 2012). | |
| USA March 2014 (after interim rule in 2007) |
USDA / FSIS Final Rule |
In general, WG must be the first ingredient and foods must qualify for the FDA whole grain health claim. Choices include: 100% whole wheat bread, brown rice, bulgur, oats, whole barley, whole wheat pasta, whole wheat tortillas, and whole corn tortillas (or masa tortillas if whole corn not available). Whole grain breakfast cereals need only have a whole grain as the primary ingredient. | Only certain grain products qualify; no added sugar, salt, or oil allowed in rice, barley, bulgur or oatmeal; sugar restriction and iron requirement for breakfast cereals. |
|
EU |
Healthgrain Forum |
Whole grains shall consist of the intact, ground, cracked or flaked kernel after the removal of inedible parts such as the hull and husk. The principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact kernel. | Small losses of components – that is, less than 2% of the grain/10% of the bran – that occur through processing methods consistent with safety and quality are allowed. |
| Australia July 2013 |
Grains & Legumes Nutrition Council | The GLNC launched the Code of Practice for Whole Grain Ingredient Content Claims which guides the use of whole grain content claims in Australia and New Zealand. Minimum required to make a whole grain ingredient content claim is 8g of whole grain per serve. | |
| USA May 2013 |
AACC International Characterization of a Whole Grain Product |
A whole grain food product must contain 8 grams or more of whole grain per 30 grams of product. | |
| USA Jan. 2012 |
USDA Food & Nutrition Service (schools) Definition of “Whole Grain-Rich” |
Foods must meet one of three requirements:
a. Contain at least 8g of whole grain content per serving OR 2. Qualify for FDA whole grain health claim (51% whole grain by weight) OR
3. Have a whole grain as the first ingredient (or the first grain ingredient by weight for non-mixed dishes (e.g. breads, cereals) or as the first grain ingredient for mixed dishes (e.g. pizza, corn dogs)
In essence, at least 50% of the grain must be whole grain.
|
Must also meet the FNS definition of a serving. |
| Netherlands | NBC Dutch Bakery Centre |
Breads can only legally be called whole grain if 100% of the grain is whole grain. There’s no law for other foods, but common practice is to “use the 50% rule” and call products whole grain if at least half of the grain in a product is whole grain. | Terms such as 20%, 30% , 50% or 80% wholegrain on packaging are not used (and for bread legally not allowed). |
| Germany | Foods must have a certain baker’s percent of whole grain to use the name whole grain: 90% whole grain for wheat and rye bread 100% whole grain for pasta |
||
| USA Oct. 2009 |
IOM School Meals: Building Blocks for Healthy Children report |
Calls for schools to serve “whole grain-rich” foods; to qualify, a food must meet ONE of the following: a. contain at least 8 grams of whole grain content per serving OR b. qualify for the FDA whole grain health claim (51% whole grain by weight) OR c. have a whole grain as the first ingredient by weight for non-mixed dishes (e.g., breads, cereals) or as the first grain ingredient by weight for mixed dishes (e.g., pizza, corn dogs) |
Must qualify as a Grain/Bread serving in the Food Buying Guide for Child Nutrition Programs (minimum of 14.75g of grain, in most cases) Note: The report recommends raising the standard to more than 8g as time goes on. |
| Sweden – 1989 Denmark – 2009 Norway – 2009 |
Livsmedelsverket Natl. Food Admin. Keyhole Symbol |
Calculated on dry matter, the whole grains shall be the specified percent or more of the total grains, for each category: 100% for flour, meal, grains 50% for crispbread, porridge, pasta (unfilled) 25% for bread, sandwiches, wraps 15% for pizzas, pierogis, other savory pies |
Only the categories listed here are eligible. Limits on fats, sugars and sodium; minimum of fiber in some categories. See details. |
| USA 2008 update |
USDA / FNS Healthier US School Challenge |
For the majority of whole grain foods, WG must be the first ingredient – or the weight of all whole grains totaled together must be more than the weight of any other ingredient. Some products qualify if the weight of all whole grains, totalled, is more than the weight of any other grain ingredient. | Must qualify as a Grain/Bread serving in the Food Buying Guide for Child Nutrition Programs (minimum of 14.75g of grain, in most cases) |
| Denmark 2007, 2008 |
DTU (Danish National Food Institute) Fuldkorn (Whole grain) report |
Calculated on dry matter, the whole grains shall be the specified percent or more of the total grains, for each category: 100% for flour, grains, rice 50% for bread (AND 30% of total weight) 60% for crispbread, breakfast cereal, pasta |
Only the foods listed here can be called whole grain – so no whole grain cookies, cakes, waffles, etc.! |
| USA Dec. 2007 (final rule expected Feb. 2011) |
USDA / FNS WIC interim rules |
In general, WG must be the first ingredient and foods must qualify for the FDA whole grain health claim. | Only certain grain products qualify; no added sugar, salt, or oil allowed in rice, barley, bulgur or oatmeal; sugar restriction and iron requirement for breakfast cereals. |
| Canada Dec. 2007 |
Whole Grains Council WG Stamp Canada |
At least 8g WG per serving (Basic Stamp) At least 16g WG per serving and all the ingredients are whole grain (100% Stamp in Canada) |
none |
| UK Nov. 2007 |
IGD UK Whole Grain Guidance Report |
For packaged foods wishing to communicate the presence of whole grain, for example, by stating ‘contains whole grains’ or ‘with whole grains’ on pack and in brand communications, the IGD Working Group recommend that foods should contain a minimum level of 8g whole grain per serving (based on final batch load proportions). | Foods calling attention to their whole grain content will need to make a Quantitative Ingredient Declaration (QUID). |
| USA Apr. 2007 |
IOM report on Nutrition Standards for Foods in Schools |
Requires foods to be (or contain a serving of) fruits, vegetables or whole grains but does not clearly define “serving.” | Limits on fat, sugar, calories and sodium. |
| USA Aug. 2006 |
Whole Grains Council WG Stamp FSIS |
At least 8g WG per serving and at least 51% of the grain is whole grain (Basic Stamp) At least 16g WG per serving and all the grain is whole grain (100% Stamp) |
(for use on foods containing meat and poultry and therefore under the jurisdiction of USDA FSIS) |
| USA Oct. 2005 |
USDA / FSIS Interim Policy Guidance |
At least 8g WG per serving At least 51% of the grain is whole grain |
none |
|
USA and |
Whole Grains Council US WG Stamp Intl. WG Stamp |
At least 8g WG per serving (Basic Stamp) |
none |
| USA 1999 / 2003 |
FDA Whole Grain Health Claim |
At least 51% of the total weight must be WG | limits on fats and cholesterol |
Here are some definitions that may also be useful to understand:
| Country | Term | Meaning | Source |
| USA | 100% Whole Grain | All the grain is whole grain. | Feb 2006 Draft Guidance, FDA |
| Canada | 100% Whole Grain | All the ingredients are whole grain. |