The Whole Grains Summit was recently held in Minneapolis, and I was thrilled to have the opportunity to attend. Organized by the Grains for Health Foundation, the intended purpose for the summit was to develop a strategic plan for research, integration, communication and implementation to advance consumption of whole grains. It was an especially enjoyable conference because it opened the door for discussion on the industry’s most pressing issues between whole-grain experts from all corners of the world.
To be certain, discussion at the summit was largely centered on efforts to establish a whole-grain food definition. In fact, Grain Foods Foundation advisory board member Julie Jones, Ph.D., gave a presentation on this topic, and she made clear the many needs of a strong definition. Such needs include a definition that’s internationally acceptable, fair to the industry and consumers and measurable for proper regulation. Jones stated the importance of a whole-grain food definition (and communications around it) should be to reduce consumer confusion about whole grains, which can stem from factors as basic as color, texture and even an unfamiliar name.