What exactly IS a whole grain food? Consumers wanting to get the recommended number of servings each day want to know. School foodservice directors being asked to “serve more whole grains” want to know. And manufacturers looking to label their products responsibly want to know.The answer is fairly straightforward when you’re dealing with 100% whole grains. A dish of brown rice or oatmeal is whole grain – no questions asked. As is a slice of bread made with no other grain but whole grain.The answer isn’t simple, however, when a product’s ingredients include both whole grains and refined/enriched grains. In many cases, whether such a product is considered “whole grain” depends on which government agency or program, in which country, has a say in the answer.
Our list below covers most known standards in the U.S. Plus several in other lands; we welcome visitors to this website to to other standards elsewhere.(4/16/2015) for more information. In essence, at least 50% of the grain must be whole grain.Must also meet the FNS definition of a serving.NetherlandsNBCDutch Bakery CentreBreads can only legally be called whole grain if 100% of the grain is whole grain. There’s no law for other foods, but common practice is to “use the 50% rule” and call products whole grain if at least half of the grain in a product is whole grain.Terms such as 20%, 30%, 50% or 80% wholegrain on packaging are not used (and for bread legally not allowed).GermanyFoods must have a certain baker’s percent of whole grain to use the name whole grain:90% whole grain for wheat and rye bread100% whole grain for pastaUSAOct.
2009IOMreportCalls for schools to serve “whole grain-rich” foods; to qualify, a food must meet ONE of the following:a. Contain at least 8 grams of whole grain content per serving ORb. Rom flash tool mk 808b pro download. Qualify for the FDA whole grain health claim (51% whole grain by weight) ORc. Have a whole grain as the first ingredient by weight for non-mixed dishes (e.g., breads, cereals) or as the first grain ingredient by weight for mixed dishes (e.g., pizza, corn dogs)Must qualify as a Grain/Bread serving in the Food Buying Guide for Child Nutrition Programs (minimum of 14.75g of grain, in most cases)Note: The report recommends raising the standard to more than 8g as time goes on.Sweden – 1989Denmark – 2009Norway – 2009LivsmedelsverketNatl. Food Admin.Calculated on dry matter, the whole grains shall be the specified percent or more of the total grains, for each category:100% for flour, meal, grains50% for crispbread, porridge, pasta (unfilled)25% for bread, sandwiches, wraps15% for pizzas, pierogis, other savory piesOnly the categories listed here are eligible. Limits on fats, sugars and sodium; minimum of fiber in some categories.
Canada Grains Council 1999 Statistical Handbook On The American Girl
See details.USA2008 updateUSDA / FNSFor the majority of whole grain foods, WG must be the first ingredient – or the weight of all whole grains totaled together must be more than the weight of any other ingredient.
Most Canadian grain (70% of harvests) is stored on the farm. High moisture content of grain at harvest rapidly leads to spoilage and occasionally the production of the mycotoxins sterigmatocystin, ochratoxin A, or citrinin.
Near ambient drying systems that consist of an electrical fan at the base of a granary blowing air into a plenum beneath a perforated floor under stored grain is relatively economical. Heat produced by the fan can dry grain by 2% moisture content in 2 months at a cost for electricity of Can. Hot air dryers are used on wet grain at harvest to rapidly lower 21% moisture content maize to 15% moisture content at a cost of Can. $7.80/tonne for propane plus aeration costs to cool the grain.
Canadian Grain Commission News
Procedures for safe storage of grain are outlined and the capabilities and planned use of a new grain storage research facility at the University of Manitoba are discussed. Previous article in issue.
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