Whole grain in manufactured foods: Current use, challenges and the way forward

Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the larg...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2017-05, Vol.57 (8), p.1562-1568
Main Authors: Schaffer-Lequart, Christelle, Lehmann, Undine, Ross, Alastair B., Roger, Olivier, Eldridge, Alison L., Ananta, Edwin, Bietry, Marie-France, King, Luis R., Moroni, Alice V., Srichuwong, Sathaporn, Wavreille, Anne-Sophie, Redgwell, Robert, Labat, Emilie, Robin, Frederic
Format: Article
Language:English
Subjects:
Cereals
consumer
Consumer Behavior
Consumer Product Safety
Dietary fiber
Dietary Fiber - administration & dosage
Dietary Fiber - analysis
Dietary Proteins - administration & dosage
Dietary Proteins - analysis
Energy Intake
Food Handling
Food science
food technology
Grain
health
Health Knowledge, Attitudes, Practice
Healthy Diet
Humans
Nutrition Policy
Nutritive Value
Phytochemicals - administration & dosage
Phytochemicals - analysis
Taste
whole grain
Whole Grains - chemistry
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Summary:Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.
ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2013.781012