Opportunities for Whole Grains in Manufactured Foods

To encourage people to switch from refined to whole grains, it’s important to make tasty, convenient whole grain foods more widely available. In this review, researchers explore various tactics (sprouting, extrusion, fermentation, enzyme use, etc.) for increasing whole grain content in foods, while improving their sensory qualities along the way. Amid ample evidence that acceptance is similar for both whole grain and refined grain food products, the experts urge whole grain food makers to apply some of these technologies, and lure customers in with better products, not just with health messages. 
Critical Reviews  in Food Science and Nutrition. 2015 Mar 6:0. [Epub ahead of print] (Schaffer-Lequart C et al.)