The Whole Grain Initiative has published proposed standards for a unified and global definition of the term ‘whole grains’ in an attempt to ‘prioritize consumer clarity and public health’.

The initiative, which aims to increase consumption of whole grains, notes that while these grains are often recommended as a dietary staple and celebrated for their high fiber content and essential nutrients, what qualifies as a whole grain is not always well-defined.

The Initiative points out that the absence of a unified stance among governments and regulatory bodies has resulted in various conflicting interpretations of 'whole grain,' posing challenges for navigation. It notes that products labeled as 'whole grain' might not meet consumer expectations, either due to containing only small amounts of whole grains or facing difficulties with varying labeling regulations across different countries.

In response to these challenges, the Initiative has introduced a set of definitions aimed at standardizing whole grain labeling. The proposed standards are as follows:

Whole grain as an ingredient: Whole grains, whether in their whole or processed form, must maintain all key components—including bran, germ, and endosperm—in their natural ratios. This criterion extends to all cereal grains and select pseudocereals, such as quinoa and amaranth.

Wholegrain foods: For a product to be classified as a wholegrain food, it must consist of at least 50% whole grain ingredients by dry weight. Products containing between 25-50% whole grains can claim to contain whole grains but cannot be marketed as wholegrain foods.

Consumer labeling: To maintain clarity, any claim of whole grain content on the front of packaging should be backed by a minimum of 25% whole grain ingredients by dry weight.

These standards, backed by international scientific bodies, aim to enhance transparency, reliability in food labeling, and enable consumers to make knowledgeable dietary decisions, according to the Initiative. The bakingexhibitionnotes that it's important to distinguish between wholegrain and wholemeal, with the latter being a recent topic of debate in the bakery industry.

The Initiative's position aligns with the Real Bread Campaign, which also advocates for legal protection for the term 'wholegrain' to ensure consumers can make fully informed choices.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China 2025, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China 2025 is the Asia Pacific's leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry. It is the first-choice trade fair to enter China's bakery market.

（source: British Baker）