Milling & Baking News - January 22, 2013 - 31

Nutrition and Health



W.G.C. sees inaccuracies in
Harvard whole grains study
BOSTON — While noting that motivation for the research was valid, the
Whole Grains Council questioned
the data and conclusions of a study
released this month by researchers
from the Harvard School of Public
Health claiming that products using
the Whole Grain Stamp contain more
sugar and more calories than products without the stamp.
In issuing their findings, the researchers said their analysis indicates that “consumers may be misled by the promised healthfulness
that the (Whole Grain Stamp) symbol implies.” (See related story on
Page 30.)
But in a rebuttal on the group’s web
site (www.wholegrainscouncil.org),
the W.G.C. stressed the stamp is reliable and truthful.
“We believe so passionately in the
reliability and value of the Whole
Grain Stamp that we feel compelled

to point out several issues with this
study,” the W.G.C. said. “The Whole
Grain Stamp reliably and truthfully
labels products containing a significant amount of whole grain. When
the Whole Grain Stamp was created
in 2005, our intent was to promote
truth in whole grain labeling and that
is what we are still doing today. The
stamp was designed to denote the
whole grain content of products and
nothing more, and it has always been
represented as such.”
The W.G.C. pointed to several inaccuracies in the study, including
the fact the study’s definition of a
“whole grain ingredient” was based
on an outdated and inaccurate list
of 29 ingredients (including bran,
psyllium husk, etc.) that is no longer
supported by the U.S. Department
of Agriculture or in line with Food
and Drug Administration policy.
Another concern was that the study
was skewed toward products high in
sugar and calories, especially when it
came to the selection of products using the Whole Grain Stamp.
bakingbusiness.com / world-grain.com

The study also was not representative of whole grain products with the
stamp, the W.G.C. said.
“The 113 stamped products in
the study represent only 1.7% of
the products using the stamp in the
United States,” the W.G.C. said. “The
study covered only chips, breads,
cereals, bars, crackers — foods in 10
of the 49 categories in the stamped
products database. Fifty-seven per
cent using the stamp fall in categories not included in the study. Rice
and other ‘plain grains,’ pasta, flours,
oatmeal, tortillas, and many other important categories are not included in
the study.”
The researchers’ study suggested
using a different criterion for labeling whole grain products — a ratio
of 10:1 or better of carbohydrates to
fiber. The W.G.C. called the criterion
“an interesting concept,” but said
that when applied “may have severe
drawbacks and unintended consequences.”
According to the W.G.C., 4 (sorghum, wild rice, brown rice and
whole cornmeal) of 14 whole grains
commonly eaten would not qualify
under 10:1 even in their most basic unprocessed state. Additionally,
many other manufactured whole
grain foods — even some that are
100% whole grain and low in sugars
— would not qualify under 10:1, and
many products that are 10:1 are not
whole grain foods and in fact may
contain no whole grain ingredients,
the Council said.
“It’s possible to add isolated fibers
to a product full of refined grains and
sugars to reach the 10:1 ratio,” the
W.G.C. said. “Our experience suggests F.D.A. would find this approach
misleading and unacceptable and
would not allow use of the 10:1 ratio,
if used on products that would not
otherwise qualify as whole grains.”
The W.G.C. said the only program
that may potentially improve public
health is one that is widely adopted
and used. The Whole Grain Stamp is
now used on more than 8,000 products in 36 countries.
“We encourage a follow up study
that more accurately reflects the actual
makeup of the Whole Grain Stamp program and includes the pros and cons of
all approaches to whole grain labeling
— including the major drawbacks of
the 10:1 ratio,” the W.G.C. said. MBN

Award Winning Pastry Chef
Takes Wedding Cakes To A
Ro c k y M o u n ta i n H i g h
Dennis Meyer started in the pastry business
as a clean-up kid at age 15. Who would have
guessed that 40 years later, this same
hard-working kid would become an award
winning pastry chef with the best place in
Denver to get a wedding cake?
Meyer, an Indiana native, is the proud
owner of Das Meyer Fine Pastry Chalet in
Arvada, Colorado—voted best wedding cakes
in a Denver poll several years in a row.
Though Das Meyer offers a variety of
pastries and cakes for all occasions, they
specialize in wedding cakes, and make over
1,000 wedding cakes per year.
“The whole family is involved in the
wedding business,” said Meyer. “My wife
Elaine and two daughters, Hillary and
Rachel work with the customers; son
Zachary works as a cake decorator; and two
granddaughters have joined the business as
well. Meyer stated that his success starts with
great personalized service, high quality and
attention to the details. It has helped the
business gain the great reputation it has today.
Each Saturday, future brides can come to an
open house to sample a multitude of
wedding cakes, and can watch every aspect of
a cake’s creation. “With all this variety, taste
is everything,” said Meyer. “I use B&V®
flavor from International® Bakers Services
(IBS) in most of our cakes. The BLOV®
flavor is excellent in our home-made butter
cream.” He also uses the CINNA-BUTTER
in their cinnamon rolls and a whole
spectrum of flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they
always offer a natural tasting flavor with no
artificial edge. “In this business, a good
name is earned—not purchased,” said
Meyer. “You have to earn repeat business in
the service and quality you provide.”
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at 800-345-7175, by
fax at 574-287-7161, or visit our website at:
www.internationalbakers.com.
International Bakers Services, 1902 North
Sheridan Ave., South Bend, Indiana 46628.
Milling & Baking News January 22, 2013 / 31

http://www.wholegrainscouncil.org http://www.internationalbakers.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - January 22, 2013

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