Carbohydrates provide energy to cells in the body and dietary fiber. Dietary guidance supports consumption of carbohydrate-rich foods (e.g., whole grains, vegetables, pulses, fruits, dairy products) and recommendations for dietary fiber intake.

To understand the contribution of dietary fiber to carbohydrate quality, it is useful to examine the definition of dietary fiber, how that definition has evolved, and what is currently accepted in recommendations for fiber intake by humans.

Cereals are staple foods in many diets and are essential sources of carbohydrate energy, protein, dietary fiber, phytochemicals, and micronutrients. Retaining these components in whole grain foods improves diet quality and provides health benefits.

Dietary sugars are naturally present in fruits, vegetables, and natural syrups or are added to foods. The quality of sugar-containing foods should be assessed based on their sugar content and overall energy, dietary fiber, and micronutrient contents.

This issue of Cereal Foods World (CFW) explores Carb Q from a range of perspectives and tries to clear-up misconceptions about dietary carbohydrates and their varied roles in diet and health.

Cereal polysaccharides (starch and nonstarch) are an important source of energy and dietary fiber. The influence of cereal processing operations (e.g., milling, fermentation, baking, extrusion) on functional cereal polysaccharides is highlighted.

Evolving public perceptions of carbohydrates and sugars are illustrated by highlighting IFIC Foundation consumer research findings, correlating perception with actionable behavior changes. Consumer education efforts and opportunities are discussed.

Opposing points-of-view in the debate on glycemic index and glycemic load and their role in building healthy diets are previewed. Full articles are published in the July-August 2018 issue of Cereal Foods World.

The AACCI Asian Products Technical Committee has adopted and modified a new method for ramen noodles from the MAFF–NFRI of Japan: Guidelines for Making Japanese Ramen Noodles (AACCI Approved Method 66-65.01).

AACCI is providing this first guideline (AACCI Method 35-01.01) to help construct a framework for other guidelines associated with shelf life and establish how-to’s for testing shelf life in other products.

AACCI members each have their own story. In this Spotlight, Lauren Brewer discusses her journey in the cereal foods industry and in AACC International.

Speakers convened in London for Cereals & Grains 18, providing their takes on cereal grain science from field to fork. Themes included sustainability, safe ingredients and quality products, and formulating grains for health and wellness.

Thank you to all our corporate members, who contribute their knowledge, expertise, and professional involvement to ensure the continued strength of the association and to promote excellence in cereal grain science worldwide.