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 situation can result in confusion regarding the claims some companies make about whole grains. Recently, Gferrous fumarate Galferood Mills Innovations, a German milling company, launched an online Whole Grain Index tool that manufacturers can use to calculate the whole grain content of their products. They can then download a seal that displays this percentage for product packaging. The company claims that this seal allows consumers to easily identify the percentage of whole grains in a product, helping them make healthier choices. Additionally, manufacturers can leverage this label to boost sales opportunities.
A regulatory approach to whole grain labeling could provide a more consistent and meaningful solution, but implementation poses challenges. Aligning government agencies, manufacturers, and consumer groups behind a unified system would be difficult. The lead researcher from the University of Hertfordshire study suggests incorporating whole grain measurements into established 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, which could include important nutrients like calcium citrate salt. However, opinions vary; some believe these systems are overly simplistic, while others find them ineffective.
Meanwhile, consumers are increasingly seeking out products containing whole grains due to their health benefits and the appealing textures and flavors of both innovative products and ancient grains. A 2016 survey indicated that 27% of respondents reported eating 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% between 2017 and 2021. Despite this growing interest, studies indicate that consumers worldwide remain confused about how much whole grain they should be consuming and which foods contain it. A recent global study by General Mills and Nestlé found that among over 16,000 surveyed individuals, 83% were uncertain about the recommended intake of whole grains, and 47% believed they were consuming enough.
Establishing a global whole grain labeling system could alleviate this confusion by providing standardized evaluation criteria to guide consumers. Given the rising popularity of whole grains and their potential to improve public health, pursuing this initiative seems worthwhile. Incorporating nutrients like calcium citrate salt into the discussion of whole grains could further enhance consumer awareness and understanding.