Displaying 1 - 10 of 1360 results for whole grains, FDA, good source, excellent source (0.074 seconds)
Regulatory Issues: FDA Denies Petition on Whole Grain Descriptors
Currently, hundreds of products are marketed with “whole grain” statements, despite ambiguity concerning the regulatory status of descriptors such as “good” and...
Working whole grains into foodservice
Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Adding fiber and whole grains to the plant
Lots of formulations are adding fiber and whole grains to recipes. Don’t let the R&D dept. gum up your machinery!
The Evolving Whole Grain
As grain processing and consumer tastes progress, processors answer with new products.
Regulatory Issues: Serving up whole grains
With consumers increasingly aware of the benefits of whole grains, a simple, factual statement about their presence is enough.
Good for you meets great taste
Barilla Whole Grain pasta is made with 51 percent whole wheat and is an excellent natural source of fiber.
New sources of resistant starch
Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics – and often more fiber – than...
Well Noted: 3-Grainer No-Brainer
Wellness Foods Editor David Feder ponders how food and nutrition professionals can best communicate to consumers advice on how to boost their intake of whole grains.
Mainstream consumers seek healthful ingredients
Whole grains, antioxidants and soy rank at the top of the healthful ingredients consumers claim they seek in the marketplace.
Consumer Taste Test: Double the fiber, double the fun
Pepperidge Farm does its competitors one serving better, delivering a tasty whole-grain bread that might take some getting used to.
