AACC International’s (AACCI) board of directors recently approved the Whole Grains Working Group’s characterisation of whole grain products. The characterisation asserts that a whole grain food product must contain 8 grams or more of whole grain per 30 grams of product.
Dr Julie Miller Jones, AACCI Whole Grains working group chair, who led the association’s efforts on whole grains product characterisation said that, "Currently, consumers are confused about what constitutes a whole grain food, and this characterisation provides clear guidance to those who seek to consume the recommended levels of whole grain."
The recommendation has been highly anticipated by the cereal grain industry and will aid consumers in choosing which food products to eat to meet the federal government’s dietary guidelines. The guidelines state that Americans should make half their grains whole, which means that each day they should eat at least three servings of whole grains with 16 grams of whole grain or six servings of foods that have at least 8 grams of whole grain.
Dr Julie Miller Jones, AACCI Whole Grains working group chair, who led the association’s efforts on whole grains product characterisation said that, "Currently, consumers are confused about what constitutes a whole grain food, and this characterisation provides clear guidance to those who seek to consume the recommended levels of whole grain."
The recommendation has been highly anticipated by the cereal grain industry and will aid consumers in choosing which food products to eat to meet the federal government’s dietary guidelines. The guidelines state that Americans should make half their grains whole, which means that each day they should eat at least three servings of whole grains with 16 grams of whole grain or six servings of foods that have at least 8 grams of whole grain.
The Whole Grains Working Group made the distinction of 8 grams of whole grains per 30 grams of product to take into account food products that include refined grains, which currently enjoy higher levels of consumer acceptance. A standard characterisation of a whole grain food also levels the playing field for everyone in the cereal grain industry and allows for uniform messaging about whole grain food products.
The language does not impact statements about products that are allowed by the law, other ingredients that might be in a food product, or the naming of food products.
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| Cereal (grain maize) harvest in Brazil (Photo credit: Wikipedia) |
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