The Whole Grain Opportunity
The 2005 Dietary Guidelines issued by the U.S. Departments of Agriculture and Health and Human Services provided a new opportunity for the grain-based food industry to take center stage. The guidelines recommend six-ounce equivalents servings of grains a day with at least three-ounce equivalents in the form of whole grains.
In 2006 the Food and Drug Administration (FDA) made an effort to clarify the definition of whole grains for the food industry. NAMA formed an ad hoc committee to study FDA’s recommendations and to formulate a position for the milling industry.
The FDA published a document defining whole grains and providing guidance
on the labeling of whole grain products. FDA defines whole grains as “Cereal
grains that consist of the intact, ground, cracked or flaked caryopsis,
whose principal anatomical components - the starchy endosperm, germ and
bran - are present in the same relative proportions as they exist in the
intact caryopsis - should be considered a whole grain food.” NAMA
supports this definition. To many industry partners, FDA’s document
fell short of providing the guidance needed to help consumers choose products
that will give them the health benefits of whole grains. NAMA expects
the FDA to continue to more clearly define whole grains and how manufacturers
can label products.
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