Milling & Baking News - February 11, 2020 - 7

Editorial

Industry role in whole grains growth unheralded

ncreasing by one the recommended daily serv- Of interest are data showing a decrease in intake of
ings of whole grains has been recommended in whole grains among schoolchildren before the 2005
comments to the Dietary Guidelines Advisory Dietary Guidelines recommendations that at least
Committee by industry groups representing grain- half of grains intake should be whole grains. Whole
based foods. Scientific research the "Grain Chain" grains intake from a period beginning in 1994 to
uses to support the suggested addition points to one ending in 2004 fell by more than 25 per cent, to
the power of both the federal government and the 0.49 ounces per day from 0.66.
grain-based foods industry to be catalysts of posiAfter the recommendations were changed in 2005
tive change.
but before the school guidelines were tightened,
For 15 years, the guidelines have recommended meaningful progress was made in elevating whole
consumption of six servings of grains daily, with grains intake among schoolchildren. Importantly,
whole grains accounting for at least half of the serv- progress was made at home and not at schools.
ings. In their comments, the group recommends During the period beginning in 2004 and ending in
maintaining the six servings at a minimum. In ad- 2012, whole grains consumed at home jumped by
dition, the Grain Chain is asking
nearly 50 per cent, to 0.62 ounces
the guidelines committee to add During the period beginning per day, from 0.42. Particularly
in 2004 and ending in 2012, impressive is such gains occurred
an additional whole grain serving
"to bolster educational informaamong children, a group believed
whole grains consumed at
tion and messaging for consumers
to be particularly resistant to
home jumped by nearly
around the nutritional benefits of
whole wheat foods. The increase
50 per cent.
higher whole grain consumption."
shows consumers responded posTo make its case, the group cited a 2019 study itively to a wave of whole grain product innovapublished in the American Journal of Preventive Med- tion during this period. While whole grain-rich new
icine showing a sharp increase in consumption of products were introduced by numerous companies,
whole grains after the guidelines for U.S. Depart- particular emphasis was given to this opportunity
ment of Agriculture school meals were revised to by Sara Lee Corp. with its Soft and Smooth bread
require half of grains served be whole grain-rich. made with a blend of enriched flour and ultra-fine
In 2007-08, before the guidelines were changed, 8.6 whole wheat, and ConAgra's Ultragrain white
per cent of grains consumed at schools were whole whole wheat flour. Additionally, the Whole Grains
grains. By 2013-14, the figure jumped to 21.5 per Council launched its Whole Grain Stamp in 2005 to
cent. The group said the research offers "valuable offer consumers a visual cue to help them identify
insight into the potential impact of federal nutrition whole grain foods.
policy on consumer behavior."
Over the last several years, the pace of innovation
The study cited by the Grain Chain demonstrates in whole grains foods has ebbed. This slowdown
the power of federal policy to bring about healthier has been particularly evident in data showing flat
eating. While the school meal guidelines remain con- production of whole wheat flour over the last severtroversial (and have been loosened), the 21.5 per cent al years. Whole wheat flour production accounted
share of grains intake achieved in schools makes the for 5 per cent of all U.S. flour production in 2018,
goal of 50 per cent for whole grains seem attainable. down from 5.7 per cent in 2014. The share was beThe study offers other insights about whole grains low 5 per cent in the first three quarters of 2019.
intake that merit examination by grain-based foods The addition of another whole grains serving by
executives. It is rich in data about consumption of the Dietary Guidelines Committee would represent
whole grains by schoolchildren dating back to the a welcome injection of energy for the introduction
early 1990s, at school, at home and at restaurants. of new whole grain-rich foods. MBN
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