EUFIC updated review on whole grains is now available online

The EUFIC updated review on whole grains from July 2015 is now online at www.eufic.org/article/en/page/RARCHIVE/expid/whole_grains_2015(link is external).

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Nutritional Impacts of Different Whole Grain Milling Techniques

A Review of Milling Practices and Existing Data

Julie Miller Jones, Judi Adams, Cynthia Harriman, Chris Miller, and Jan Willem Van der Kamp in Cereal Foods World May/June 2015, Volume 60, Number 3, Pages 130-139: Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data(link is external) (Open Access!).

Key items in this comprehensive article include an overview of the history of milling and the impact of different milling processes on nutrients. Main conclusion: Data comparing “classical” single-stream stone-grinding milling and the currently predominantly used multiple-stream milling with recombination do not show any strong advantage for either milling method.

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Chinese Cereal and Oil Association Whole Grain Conference, Kaifeng, China, 13 October 2016

HGF CCOA WG ConferenceHealthgrain Forum in China acting as the Nutrition and Health task force associated with ICC (International Association for Cereal Science and Technology, www.icc.or.at(link is external)). Attchached you find the interesting presentation of Joel Abecassis at the CCOA Whole Grain Conference in Kaifeng, China, 13 October 2016 – as well as the English and Chinese version of the submitted abstract.

Attachments:
WG Conference: J. Abecassis presentation
Abstract (English)
Abstract (Chinese)
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The new Healthgrain Forum whole-grain food definition

The new Healthgrain Forum definition, published in the July 2017 issue of Advances in Nutrition will pave the way towards clearer labelling on food packaging. For more information see the press release and https://www.healthgrain.org/whole_grain. The published paper is available for free download at http://advances.nutrition.org/content/8/4/525.abstract (link is external). 

The definition recommends that a food may be labelled as ‘whole grain’ if it contains more whole grain than refined grain and at least 30 % whole-grain ingredients in the overall product on a dry weight basis. Questions and answers about the Whole Grain Food Definition and examples of how to apply the definition in practice are provided in the Supplementary Data https://academic.oup.com/advances/article/8/4/525/4558104#supplementary-data (link is external).

This builds on the widely recognised ‘whole grain definition’, for whole grain as a raw material and ingredient published by the Healthgrain Forum in 2014. For more information see https://healthgrain.org/whole-grain/

 

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