KANSAS CITY — Consumers have shown interest in whole grain products for decades, but avenues for growth remain. Manufacturers may find opportunities in international markets, specialty grains like ...

Health officials love whole grains. In the US, dietary guidelines recommend that at least half of a person’s total grain intake be whole grains, and to “limit the intake of refined grains”. In the UK, ...

KANSAS CITY — That the grain-based foods industry is losing market share to other food categories isn’t new. The pace at which the los ses are transpiring and the urgency with which the industry is ...

South Africa's grain industry faces a mixed landscape in 2025. While maize exports remain strong, reliance on wheat imports continues. There’s been a decline in milled grain exports and an increase in ...

As the popularity of low-carb and gluten-free diets has soared, grains and foods made from grains have gotten a bad rap. Not all grain-based foods are equal. What’s important is knowing how to cut ...

But first, Rich had to find a way to mill the grain into flour. She considered doing it herself, but was too busy opening a ...

Labels are key to navigating today’s grocery aisles. And yet, when it comes to finding whole grain foods, the current labels are failing us. In fact, there are no words, symbols, signs, or labels that ...

It’s not unusual to see packages of bread, crackers, cereals or pasta with a stamp on the front, touting in large letters that they are whole grain. In reality, they may not have much real whole grain ...

While only 12.3% of U.S. adults meet the recommended fruit and vegetable intake, the grains group isn’t one that Americans have trouble getting enough of, MyPlate says. Grains show up in many parts of ...

A new study found that people aren’t getting enough of them. The first step to fix that, experts say: Better define the foods that qualify. By Hannah Seo If you were asked to explain the difference ...

Whole grain labels on cereal, bread, and crackers are so confusing or misleading that people may read them wrong up to half of the time, according to a new study published in Public Health Nutrition.