bake - March 2013 - 16

legislation

Whole Grain Stamp Scrutinized
Researchers at Harvard School of Public Health are recom-

“Our analyses suggest that using several of the readily avail-

mending adoption of a consistent, evidence-based standard

able or recommended information on product packages and

for labeling whole-grain foods after results from a new study

ingredient listings to select healthful whole grain products may

found current standards are inconsistent and, in some

be misleading for consumers and organizations (e.g. schools,

cases, misleading.

workplace cafeterias). Although individual contents of sugars,
sodium, energy and trans-fat are contained on product nutri-

The study, Identifying whole grain foods: a comparison of

tion facts panels in many countries, consumers ﬁnd it chal-

different approaches for selecting more healthful whole grain

lenging to synthesize and interpret such detailed product

products, was published in the Jan. 4 advanced online edition

nutrition listings and rarely use them effectively.”

of Public Health Nutrition.
While noting that motivation for the
research was valid, the Whole Grains

As part of the study, researchers

Council (WGC) questioned the data

collected data on a total of 545

and conclusions of the study.

grain products from the websites

In a lengthy rebuttal on the

of Wal-Mart Stores, Inc. (www.
walmart.com) and Stop &

organization’s web site (www.

Shop (www.peapod.com)

wholegrainscouncil.org), the
WGC stressed the stamp is

between July 2010 and

reliable and truthful.

April 2011. The websites
were searched for
all products in eight

The WGC pointed to

categories of frequently

several inaccuracies in

consumed grains,

the study, including the

including bread, bagels,

fact that the study’s deﬁ-

English muffins, cereals,

nition of a “whole-grain

crackers, cereal bars,

ingredient” was based on

granola bars and chips.

an outdated and inaccurate list of 29 ingredients
that is no longer supported

The researchers then evalu-

by the USDA or in line with

ated ﬁve different criteria that

FDA policy. Another concern was

have been recommended to

that the study was skewed toward

help identify whole grains. Those

products high in sugar and calories,

criteria were:
• Presence of the Whole Grain Stamp
• Whole grain as the ﬁrst ingredient on the ingre-

especially when it came to the selection of
products using the Whole Grain Stamp.

dient list
• Whole grain as the ﬁrst ingredient without added sugars

“The 113 stamped products in the study represent only 1.7% of

• Presence of the word “whole” before any grain anywhere in

the products using the stamp in the United States,” the WGC

the ingredient list
• A ratio of total carbohydrates to ﬁber, in grams per serving,

says. “The study covered only chips, breads, cereals, bars and
crackers — foods in 10 of the 49 categories in the stamped

of less than or equal to 10:1. This ratio is approximately the

products database.”

ratio of carbohydrate to ﬁber in whole-wheat ﬂour.

SOURCE: FOODBUSINESSNEWS.NET

16 < MAR 2013 | bakemag.com
http://www.walmart.com http://www.peapod.com http://www.wholegrainscouncil.org http://www.FOODBUSINESSNEWS.NET http://www.bakemag.com
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