Bakers Journal

Whole grain products characterization

May 22, 2013
By Bakers Journal

May 22, 2013, U.S. – American Association for Cereal Chemists International’s (AACCI) Board of Directors recently approved the Whole Grains Working Group’s (WGWG) characterization of whole grain products. The characterization asserts that a whole grain food product must contain 8 grams or more of whole grain per 30 grams of product.

"Currently, consumers are confused about what constitutes a whole grain food, and this characterization provides clear guidance to those who seek to consume the recommended levels of whole grain," said Dr. Julie Miller Jones of AACCI WGWG chair, who also led the association’s efforts on whole grains product characterization, in a media release.

The federal government’s dietary guidelines state that Americans should make half their grains whole, which means that each day they should eat at least 3 servings of whole grains with 16 grams of whole grain or 6 servings of foods that have at least 8 grams of whole grain.

The WGWG 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.
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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