European “Whole Grain” definition published

According to the February 4, 2014, online journal Food and Nutrition Research, the most comprehensive definition of whole grain has been published. Based on a Science Daily article:

Historically, there's been no complete, legally endorsed definition of whole grain flour and products," explains Jan-Willem van der Kamp, corresponding author of the paper and Senior Officer of International Projects at TNO Food and Nutrition.

The HEALTHGRAIN definition is the next step in reaching a precise, common understanding of what constitutes whole grain in food products -- from breads to pasta to breakfast cereals -- regardless of where they originate, adds van der Kamp.

The need for developing a more comprehensive, detailed whole grain definition was identified during the course of the HEALTHGRAIN EU project, an initiative intended to increase the use of whole grains and their health protecting constituents in food products for improved nutrition and health benefits.

  

This post was prepared by William Mitchell College of Law student Ye (Lydia) Xu.