IGD sets minimum levels for whole grains

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 23 May 2008



(2008), "IGD sets minimum levels for whole grains", Nutrition & Food Science, Vol. 38 No. 3. https://doi.org/10.1108/nfs.2008.01738cab.004



Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited

IGD sets minimum levels for whole grains

Article Type: Food Facts From: Nutrition & Food Science, Volume 38, Issue 3.

For the first time the UK food and grocery industry has developed an agreed definition and recommended level of inclusion for whole grains in foods. IGD's Working Group on nutrition recommends that packaged goods claiming the presence of whole grain should contain at least 8g of whole grain per serving. Foods that commonly contain whole grains include breads, breakfast cereals, brown rice and pastas.

"People who consume diets rich in whole grains seem to have a lower incidence of many chronic diseases, including heart disease and diabetes. Despite these benefits, intakes in the UK remain low", says Dr Clare Leonard, chair of IGD's Nutrition Working Group. "It is crucial that consumers understand and trust claims about whole grains. For this reason, IGD has brought together key figures from within the industry to guide and clarify the thinking around whole grains. The health of the consumer will benefit as a result", she says.

IGD's Working Group defines whole grains as having to include the entire germ, endosperm and bran. Temporary separation of these parts during processing is acceptable, provided the proportions are the same or virtually the same as the original grain. Recombined bran, germ and endosperm from different cereals, for example wheat plus oats, does not qualify as whole grain, and making this claim is misleading to consumers, the report says.

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