Whole Grains

Once upon a time, dark-colored whole grains indicated low social status. Today, growing demand for whole grains and the numerous health benefits they bring transcends social circles. A study published in the American Journal of Clinical Nutrition (2003; 77(3):594-599) concluded, “Both total mortality and CVD-specific mortality were inversely associated with whole-grain but not refined-grain breakfast cereal intake.” And, while not ...

Shelves are stocked with food bars designed to fit nearly any consumer desire, whether meal replacement, nutritional boost or snack. Ingredient emphasis ranges from whole grains and protein enhancement to nutrient fortification and energy production. There are bars for breakfast, bars for snacks and some target specific demographics like athletes, children or dieters. On the other hand, a typical family ...

MINNEAPOLIS—Children who eat cereal for breakfast may have advantages over children who do not in the areas of nutrition, milk consumption and physical activity, said a study led by the General Mills Bell Institute of Health and Nutrition in Minneapolis and published Nov. 21 in Nutrition Research.Children who consumed cereal in the morning more often ingested nutrients like fiber, iron, ...

While approximately 1% of the U.S. population suffers from celiac disease, research firm Mintel reports the number of newly introduced gluten-free products has increased from about 135 in 2003 to 832 in 2008. The company also forecasts a 15% to 25% growth in gluten-free product sales in the future due to the public’s acceptance of a gluten-free diet as a ...

During the past 100 years, we have seen many changes in the baking industry. Regardless of the many forms it takes, bread is still one of the oldest and most universal foods eaten today. And while some bread is baked to great heights, others are left flat. A flatbread can be described simply as a baked grain product often made ...