New guidelines for whole grain food products

The AACC International (AACCI) Board of Directors has approved the Whole Grains Working Group’s characterisation of whole grain products, which states that whole grain food products must contain 8 g or more of whole grain per 30 g of product.

“Currently, consumers are confused about what constitutes a whole grain food, and this characterisation provides clear guidance to those who seek to consume the recommended levels of whole grain,” said Dr Julie Miller Jones, AACCI Whole Grains Working Group Chair, who led the association’s efforts to characterise whole grain products.

American guidelines state that half of all servings of grain products should be whole grain, meaning that daily intake should consist of at least 3 servings of whole grains with 16 grams of whole grains or 6 servings of foods that have at least 8 grams of whole grain.

The Whole Grains Working Group made the distinction of 8 grams of whole grains per 30 grams of product to take into account food products that include refined grains, which currently enjoy higher levels of acceptance.

A standard characterisation of a whole grain food also levels the playing field for all involved in the cereal grain industry and allows for uniform messages about whole grain food products. The language does not impact statements about products that are allowed by the law, other ingredients that might be in a food product or the naming of food products.

AACCI’s Whole Grains Working Group was formed to address science-based issues related to whole grains and whole grain products. In 2013, the group has focused its efforts on characterising whole grain foods so consumers are more easily able to recognise and select whole grain foods to meet current US dietary guidelines.