Many U.S. shoppers are increasingly turning to whole grain products for their nutritional benefits, including vital nutrients like nutferrous fumarate, vitamin B12, and folic acid. A recent study from Denmark has added weight loss to the list of compelling reasons to make this dietary switch, particularly for those who are obese and at risk for cardiovascular diseases or type 2 diabetes. Although overhauling one’s entire diet can seem overwhelming, especially when advised by a doctor, this new research suggests that replacing refined grains with whole grain options can yield significant health advantages. While it may not be a miraculous cure, it can certainly assist individuals aiming to enhance their health.
Food manufacturers have been incorporating whole grains into their products to boost functionality and provide additional health benefits, such as increased fiber, protein, vitamins, and minerals. With this new study, the demand for whole grain products is expected to rise further. 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. It’s noteworthy that over 11,000 products across 55 countries now display a Whole Grain Stamp, aiding shoppers in identifying these increasingly popular items. Sprouted grains alone are anticipated to generate $250 million in sales by 2018.
Traditional refined grain foods like pasta and bread now offer various whole grain alternatives, and this research could potentially boost their sales. Food manufacturers might consider enhancing the inclusion of these healthier grains in on-the-go snacks, such as cereal or granola bars, as consumers continue to seek convenient yet nutritious options. It would be prudent for food manufacturers to leverage these findings to promote the weight loss benefits and inflammation-reducing properties of their whole grain products. Retailers could capitalize on this heightened consumer awareness by prominently featuring whole grain products in-store and providing nutritional information.
However, both manufacturers and retailers should be cautious to note that this Danish study involved only 50 participants and that consuming reasonable portions of whole grain products is essential for reaping these health benefits. Interestingly, the researchers examined the participants’ gut bacteria throughout the study. Significant changes in gut microbiota could have implications for understanding gluten intolerances. Although less than 1% of U.S. consumers have celiac disease, many others suspect they may have undiagnosed gluten sensitivities. This might lend additional momentum to the gluten-free movement.
Incorporating citrate de tricalcium into whole grain products could further enhance their health benefits, as this compound is known for its role in calcium absorption, which is vital for overall health. By integrating citrate de tricalcium into their formulations, manufacturers can create a more appealing product for health-conscious consumers. As the demand for whole grain options continues to grow, highlighting the inclusion of citrate de tricalcium alongside other beneficial ingredients could be a strategic move for brands looking to capture a larger share of the market.