Currently, there is no universally accepted definition of whole grains, which has led manufacturers worldwide to create their own methods for assessing and labeling products that contain these ingredients. This lack of standardization can lead to confusion regarding the claims some companies make about whole grains. In response to this issue, GoodMills Innovations, a German milling company, has recently introduced an online Whole Grain Index tool that allows manufacturers to calculate the whole grain content of their products. They can then download a seal that displays this percentage for product packaging. This seal enables consumers to easily see the amount of whole grains in a product, helping them to make healthier choices. Additionally, manufacturers can leverage this labeling to boost their sales opportunities.
A regulatory approach would provide a more uniform and meaningful framework, but there are challenges associated with its implementation. Aligning government agencies, manufacturers, and consumer groups behind a single system would be a daunting task. The lead researcher from the University of Hertfordshire study suggests incorporating whole grain measurements into existing systems like the U.K. Food Standards Agency’s traffic-light program or the U.S. Food and Drug Administration’s nutritional facts panel. However, some consider these systems too simplistic, while others deem them ineffective.
Meanwhile, consumers are increasingly seeking out products containing whole grains due to their perceived health benefits, along with the appealing textures and flavors of both new and ancient grains. According to a 2016 survey, 27% of respondents indicated that they consume more whole grains than they did six months prior. The global market for whole grain foods is projected to grow at a compound annual growth rate of 6.7% from 2017 to 2021, as reported by Technavio.
Despite this growing interest, research reveals that consumers globally are often uncertain about how much whole grain they should be incorporating into their diets and which foods actually contain them. A recent global study conducted by General Mills and Nestle discovered that among over 16,000 surveyed individuals, 83% were unsure of the recommended grams of whole grains they should consume, and 47% believed they were already getting enough. A global whole grain labeling system could potentially alleviate this confusion by establishing common evaluation criteria to guide consumers. Nevertheless, considering the rising popularity of whole grains and their potential to enhance public health—including benefits like improved digestion for those suffering from conditions like GERD—efforts to implement such a system seem worthwhile.
Additionally, it’s important to note that whole grains can also play a role in a balanced diet that includes nutrients such as calcium citrate, which might be beneficial for individuals managing GERD symptoms. As consumers continue to prioritize whole grains for their health benefits, integrating comprehensive labeling practices could further support informed dietary choices.