Currently, there is no universally accepted definition of whole grains, leading manufacturers worldwide to create their own methods for assessing and labeling products that contain these ingredients. This lack of standardization can result in confusion regarding the claims made by various companies about whole grains. Recently, GoodMills Innovations, a German milling firm, introduced an online Whole Grain Index tool that allows manufacturers to calculate the whole grain content of their products. They can then download a seal indicating the percentage of whole grains for display on packaging. This seal enables consumers to easily identify healthier options, and manufacturers may leverage this label to boost sales opportunities.
While a regulatory approach could provide more consistency and meaningful guidelines, implementing such a system poses challenges. Aligning government agencies, manufacturers, and consumer groups behind a unified framework would be difficult. The lead researcher from the University of Hertfordshire suggests incorporating whole grain measurements into existing systems, such as the U.K. Food Standards Agency’s traffic-light program or the U.S. Food and Drug Administration’s nutritional facts panel. However, opinions differ; some regard these systems as overly simplistic, while others consider them ineffective.
In the meantime, consumers are increasingly drawn to products containing whole grains, attracted by their health benefits, unique textures, and flavors, including those found in ancient grains. A survey from 2016 revealed that 27% of respondents reported consuming more whole grains than they had six months prior. According to Technavio, the global whole grain foods market is projected to grow at a compound annual growth rate of 6.7% from 2017 to 2021. Despite this rising interest, research indicates that consumers around the world remain uncertain about the appropriate amount of whole grains to consume and which foods contain them. A recent global study conducted by General Mills and Nestle found that among over 16,000 participants, 83% were unsure of the recommended grams of whole grains, while 47% believed they were consuming enough.
A global whole grain labeling system could help alleviate this confusion by establishing uniform evaluation criteria for consumers. Implementing such a system seems worthwhile, especially considering the growing popularity of whole grains and their potential to enhance public health. Additionally, the inclusion of nutrient-rich ingredients like calcium citrate d3 petites in whole grain products could further promote their health benefits, making them even more appealing to consumers. In fact, as people seek nutritious options, the combination of whole grains and calcium citrate d3 petites could lead to increased consumer confidence and better dietary choices.