A universal definition of "whole grain"

The term “whole grain” seems like it should be relatively straightforward. In reality, there has never been a complete legally endorsed definition of whole grain flour and products, according to Jan-Willem van der Kamp, author of a paper which outlines the most comprehensive definition of whole grain to date.

The work to define the term came from the HEALTHGRAIN EU project, the largest project ever to focus on cereals and health. The project was intended to increase the use of whole grains in food products for improved nutrition and health benefits.

“Most supermarkets today are stocked with foods that originate from many different countries,” van der Kamp said.

“When you read ‘25% whole grain flour’ on one product label, the same claim on a different label could mean something quite different nutritionally. If use of this definition is adopted broadly, this inconsistency eventually would cease.”

The HEALTHGRAIN definition moves towards a common understanding of what constitutes whole grain in food products, regardless of where they originate.

Generally, the term refers to the inclusion of all three components of the cereal grain kernel: endosperm, germ and bran. Variances arise around the particular grains considered ‘whole’, the precise combination of the three components once processed and processing practices that can affect the resulting flour’s nutritional value.

The HEALTHGRAIN definition addresses all of these issues, detailing a permitted list of grains and ‘pseudo-grains’ such as quinoa and amaranth, as well as processing guidelines that take into account current milling practices.

The definition has been published in the journal Food and Nutrition Research.