Culinology - December 2012 - (Page 30)

WHOLE GRAINS grains Whole grains are emerging in a variety of product formats he message has been clear for some time: Americans need to consume more whole grains. But they certainly are challenged with doing so, as options in both retail and food service have been quite limited. The good news is ingredient suppliers continue to cultivate innovative whole grain ingredients, enabling formulators to deliver the grain in new formats. Culinologists are taking a three-pronged approach to whole grains. They are redesigning grain-based foods, replacing refined wheat flour with whole grain flour alternatives. They also are including more “whole” whole grains in side dishes, soups and meat alternatives. And finally, with some applications, they are sneaking it in, as in the case of breadings and smoothies. The message to consume more whole grains has evolved in the past decade. In 2005, the Dietary Guidelines for Americans recommended people “choose fiber-rich fruits, vegetables and whole grains often.” For 2010, the guidelines were reworded, 30 | Culinology | DECEMBER 2012

Table of Contents for the Digital Edition of Culinology - December 2012

Culinology - December 2012
Table of Contents
President's Letter - A foundation for success
Upcoming Events
Emerging Trends - Super grains gain momentum
Digestive traits may affect obesity issue
Soup Trends
Member Profile - Beauty and the Feast
Whole Grains - Delivering grains deliciously
Consumer Trends - What's next?
Ethnic ingredients top McCormick’s Flavor Forecast
Petits Fours
Ad Index

Culinology - December 2012

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