Articles Tagged with ''whole grain''

Bay State Milling (BSM) introduces two new products: Contadino, a pizza flour for Neapolitan-style pizza; and Easy GrAin, a pizza crust mix for applications involving more dietary whole grains. Both products were formulated and tested at the Rothwell GrainEssentials Center in Quincy, Mass.

Fiber has a range of healthy benefits, and manufacturers are stretching fiber’s potential applications, even as Americans continue to face a fiber consumption deficit.

Quaker Oats may have long been a staple of cookie recipes in consumers’ kitchens, but the brand is finally gaining its own packaged cookie line.

Teens are not consuming enough whole-grain foods, according to a recent study from the University of Minnesota at St. Paul, featured in the January 2012 issue of Food Nutrition & Science. The study analyzed adolescents aged 12-19 in the “National Health and Nutrition Examination Survey” (NHANES, 1999-2004); it found less than one third of teens consumed more than .5 whole-grain ounce-equivalents per day.

Scooter’s Coffee House recently launched a better-for-you hot cereal. Healthy Harvest Hot Multi-Grain Cereal may look and taste like traditional oatmeal, but it is made with ConAgra Mills’ Sustagrain, an all-natural, 100% whole-grain product that has three times the fiber of oats, says the company.

A daily helping of porridge and two other servings of whole-grain foods can dramatically lower the risk of heart disease, researchers in Aberdeen have discovered.

Americans continue to see weight-control foods and beverages on store shelves, with some products ridding themselves of negatively perceived ingredients, while others add such benefits as satiety and healthier positionings.

Due in large part to government recommendations, food producers are turning to whole grains to help combat the obesity crisis.

The prevalence of health conditions associated with the Western Diet leads many nutritionists to wonder, “Where did we go wrong?”