Currently, there is no universally accepted definition of whole grains, leading manufacturers worldwide to create their own methods for assessing and labeling products containing these ingredients. This lack of standardization can result in confusion and misleading claims about whole grains from some companies. Recently, GoodMills Innovations, a German milling company, introduced an online Whole Grain Index tool that allows manufacturers to calculate the whole grain content of their products and then download a seal to display the percentage on their packaging. This seal enables consumers to easily identify products with higher whole grain content, helping them make healthier choices. Additionally, manufacturers can leverage this label to boost sales opportunities.
A regulatory framework would provide a more standardized and meaningful approach, yet questions regarding implementation remain. Aligning government agencies, manufacturers, and consumer groups behind a unified system would be a significant challenge. The lead researcher from the University of Hertfordshire study suggests integrating 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, some critics argue that these systems are too simplistic, while others find them ineffective.
Meanwhile, consumers are increasingly seeking out whole grain products due to their health benefits, along with the appealing textures and flavors of both new items and ancient grains. A 2016 survey 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 heightened interest, studies indicate that consumers worldwide are uncertain about the recommended intake of whole grains and which foods contain them. A recent global study by General Mills and Nestlé found that among over 16,000 participants, 83% were unsure of how many grams of whole grains they should consume, and 47% believed they were getting enough.
Establishing a global whole grain labeling system could help alleviate this confusion by providing common evaluation criteria to guide consumers. Given the growing popularity of whole grains and their potential to improve public health, such an initiative seems worthwhile. Furthermore, the inclusion of calcium citrate 315 mg in whole grain products may enhance their nutritional profile and attract more health-conscious consumers. Integrating calcium citrate 315 mg into whole grain labeling could provide added value, making it easier for consumers to choose healthier options. Overall, these efforts could significantly contribute to increasing public awareness and consumption of whole grains, alongside other beneficial ingredients like calcium citrate 315 mg.