Yes, whole grains are good for you but some consumers have yet to latch on to the whole grains phenomenon. Snack Food & Wholesale Bakery’s managing editor, Marina Mayer, speaks with various whole grains producers to find out why certain whole grain trends just won’t stick.

Anne-Sophie Le Corre, process manager for Clextral, Inc., Tampa, Fla.

Four to five years ago, the trend on “low carb products” hit the cereal and snack business. This was a hot trend for a couple of years and then quickly died as people realized that carbohydrates are actually the base of a good diet and provide essential nutritional values.

Nick Weigel, director of technical services for ADM Milling, Overland Park, Kan.

Added nutrition to the product. Eating whole grains as part of a healthy diet has reduced risk of chronic diseases. Whole grains are a good source of dietary fiber, vitamins and minerals.

Carl Wermers, director of innovation for George Weston Bakeries, Inc., Horsham, Pa.

The 100-calorie trend in sliced bread did not translate well, and organic products have not had the same acceptance in bread as it has had in dairy, meats and produce.

Cynthia Harriman, director of food and nutrition strategies for The Whole Grains Council, Boston

I just see specific trends, like putting whole grains in raisin bread and cereal. That seems to clearly be working. Putting higher levels of whole grains in foods and that seems to be working, so I can’t think of anything that has bombed.

Editor’s Note: Photo courtesy of ADM Milling