To celebrate
International Whole Grain Day on November 19, Food for Thought is highlighting whole grains. Whole grains are a vital part of a balanced diet, with evidence suggesting that consuming more than 50g of whole grains each day is associated with a 19-24% decrease in mortality rates.
The
Whole Grain Initiative is a global partnership among more than 50 organizations — including the Cereals & Grains Association — consisting of academic, industry, and government scientists whose goal is to advance the understanding of the connection between the consumption of whole grains and public health.
Whole Grain Food Definition
In 2020, the International Working Group on Whole Grain Definition established the following definition for whole grain foods: A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight.
The International Working Group’s definition, including additional information and guidance for its use, can be downloaded from the
WGI Webpage.
Read More
Whole Grain Initiative Resources
The Whole Grain Initiative offers a number of resources, including an in-depth PDF on the definition of whole grain foods and a variety of videos about the importance of whole grains as part of a balanced diet.
View Resources
Webinars
Our 4-part
Whole Grain Webinar Series provides a review of global perspectives on whole grains.
Webinars are
free for Cereals & Grains Association members. Not a member?
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Cereal Chemistry Articles
These Cereal Chemistry articles provide recent research findings about whole grains, including many new articles from 2024.
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November 2024
Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour
September/October 2024
Impact of kernel hardness and amylose content on quality characteristics of purple-colored whole wheat flour
Effect of ultra-fine ground whole grain highland barley substitution on wheat dough properties and bread qualities
July/August 2024
The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridgeMarch/April 2024 - Whole Grain and Whole Grain Foods Focus Issue
Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay
Grain factors in food and feed that influence digestion and gut fermentation outcomes
Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole-grain sourdough bread
July/August 2023
Impact of solid-state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley
March/April 2023
Opportunities to increase whole grain intake within the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
January/February 2023 - Centenary Review from the Wheat Grain Quality Focus Issue
Wheat grain proteins: Past, present, and future
November/December 2022
Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions
March 2022
Effect of pre-treatment on the functional properties of germinated whole grains: A review
November 2020
Processing and quality aspects of bulgur from
Triticum durum
September/October 2020
A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice
July/August 2020
The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed
January/February 2020
Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull-less barley
September/October 2019
Controlled sprouting in wheat increases quality and consumer acceptability of whole-wheat bread
July/August 2019
Bran characteristics influence the quality of whole-wheat pancakes and baking powder biscuits
September/October 2018
Cereal phenolic contents as affected by variety and environment
March/April 2018
Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills
January/February 2018
Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits
Cereal Foods World Articles
September/October 2020
Increasing Whole Grain Consumption in China: Processing and Sensory Challenges
May/June 2020
Health Benefits and Recommendations for Daily Whole Grain Intake
May/June 2018
Health Benefits and Recommendations for Daily Whole Grain Intake
November/December 2012
Enrichment of Whole Grain Foods with Soluble Fiber: Enhancing Health Benefits and Remedying a Critical Shortfall
Cereals & Grains Association Bookstore
Cereals & Grains Association Members get a 10% discount on all bookstore purchases
Editors: Kaisa Poutanen and Per Åman
Editors: Francis H. Webster and Peter J. Wood
Editor: Gary G. Hou
AACC Approved Methods of Analysis, 11th Edition (Subscription Required)
The AACC Approved Methods of Analysis provides a number of methods useful in the evaluation of whole grains.
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