A new definition of whole-grain foods that includes minimum level requirements represents a “turning point for whole grains” says European industry-academia partnership the Healthgrain Forum.
The new Healthgrain Forum definition recommends that a food may be labelled as ‘whole grain’ if it contains at least 30 % whole-grain ingredients in the overall product. In addition, the food must comply with other compositional criteria, namely that the whole grain content must exceed the refined grain ingredients, on a dry weight basis and must not contain high levels of salt, sugar and fat as stipulated in national healthy nutritional guidelines.
The new definition aims to provide greater clarity and standardises when a food can be labelled whole grain – eg ‘whole-grain bread’ or ‘whole-grain pasta’, making it easier for consumers to identify whole-grain foods.
When formulating the new whole-grain food definition, the Healthgrain Forum considered a wide range of existing whole-grain food definitions, and drew on the findings of major observational studies which inform many current dietary guidelines.
The group says the move “marks a turning point for whole grains”, as previously proposed whole-grain food definitions “failed to account for the diversity of whole-grain products on the market”.
Previous definitions also did not make a requirement for whole-grain foods to meet any healthy eating criteria. The new whole-grain food definition includes this to help ensure consumers understand that they are making a healthier choice when choosing a whole-grain food.
‘This has taken our group over two years of many meetings and consultations among academic and industry members to come up with a definition that is both grounded in the available science and provides an incentive for food manufacturers to increase whole grains in a wide range of products. And can be realistic across a wide range of food cultures.’ said Alastair Ross, who coordinated the group of experts developing the definition.