Baking & Snack - September 2008 - 65

WHOLE GRAINS

67

Still

growing
Whole grains surge into food service and international markets.

BY JEFF GELSKI
n 2005, rising whole-grain product sales were
predicted to be more than just a fad. Those forecasts were right on target. In 2008, three years
after the 2005 Dietary Guidelines for Americans
recommended an increase in whole-grain intake,
whole grains are still making their way into more
grain-based foods that are sold at more types of
outlets and in more countries. Wheat, oats, corn, rice,
barley and ancient grains such as Kamut have played
roles in the whole-grain surge.
The Whole Grain Stamp, introduced by the Boston,
MA-based Whole Grains Council (WGC) in 2005, now
appears on more than 2,000 products. Initially used
by two companies, it's now used by more than
200 food manufacturers. It is now found
on products in the US, the United
Kingdom, Canada, Mexico and the
Dominican Republic, and the
stamp is available in English,
French and Spanish.
While retail sales of
whole-grain products flourish, food service offers new
opportunities for growth.
This month (September) is
Whole Grains Month and the
WGC and Oldways, its parent
organization, have organized a
number of programs to celebrate.
WGC is running a Whole Grains Challenge
that rewards restaurants and food service establishments for offering at least one whole-grain option on
their menus at all times. Winners will be selected from
the following 10 categories: quick-service restaurant,
fine dining, food service in both public and private
schools (kindergarten through senior year), colleges
and universities, health care, family/casual restaurant,

I

lodging/catering, work place and other. Several national
chains already offer one or more whole-grain options.
Examples include McDonald's premium chicken sandwich with a bun containing 8 g of whole grain and
Panera Bread Co.'s baked whole-grain and white wholegrain breads.
Whole grains are ideal for inclusion in healthy side
dishes, according to Julie Miller Jones, Ph.D., a professor of nutrition at the College of St. Catherine,
St. Paul, MN. Whole-grain barley could be added to

ᮡ Extruded product may be used to add whole-grain content
to snacks or cereal.
J.R. SHORT MILLING CO.

September 2008 / BAKING & SNACK



Baking & Snack - September 2008

Table of Contents for the Digital Edition of Baking & Snack - September 2008

Contents
Baking & Snack - September 2008 - 1
Baking & Snack - September 2008 - 2
Baking & Snack - September 2008 - 3
Baking & Snack - September 2008 - Contents
Baking & Snack - September 2008 - 5
Baking & Snack - September 2008 - 6
Baking & Snack - September 2008 - 7
Baking & Snack - September 2008 - 8
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