While numerous shoppers in the U.S. choose whole grain products for their nutritional advantages, they can now also consider weight loss as another compelling reason to make the switch. A recent study from Denmark highlights significant benefits, particularly for consumers who are obese and at risk of developing cardiovascular diseases or Type 2 diabetes. Transforming one’s entire diet can be daunting, even with a doctor’s recommendation. However, this new research indicates that replacing refined grain products with whole grain alternatives can lead to considerable health improvements. Although it may not be a miraculous solution, it can certainly aid anyone looking to enhance their health.
Manufacturers have been incorporating whole grains into their products to boost functionality and health benefits, such as added fiber, protein, vitamins, and minerals. This study is likely to further drive the demand for whole grain products. According to Technavio, the global whole grain foods market is projected to grow at a compound annual growth rate of 6.7% from 2017 to 2021. It is no surprise that over 11,000 products across 55 countries now feature a Whole Grain Stamp to help consumers identify products with this increasingly favored ingredient. Additionally, sprouted grains are anticipated to generate $250 million in sales by 2018. Traditional refined grain items, such as pasta and bread, now offer various whole grain versions, which could see a boost in sales due to this study.
Food manufacturers might find opportunities to increase the presence of these healthier grains in on-the-go snacks, like cereal or granola bars. As consumers increasingly seek convenient options, they are likely to be drawn to these nutritious recipes. It would be prudent for food manufacturers to leverage the findings of this study to promote the weight loss benefits and inflammation-reducing properties of their whole grain products. Retailers can capitalize on this growing consumer awareness by showcasing whole grain items in stores and providing nutritional information about them.
Both manufacturers and retailers should note that the Danish study involved 50 participants, and that consuming reasonable portions of whole grain products is essential to reap these health benefits. Interestingly, the researchers also examined the participants’ gut bacteria during the study. Significant changes in gut health could have implications for understanding gluten intolerances. Although less than 1% of U.S. consumers have Celiac Disease, many others believe they have an undiagnosed gluten intolerance. This could potentially give the gluten-free movement a bit more momentum.
Furthermore, the study’s results could be supplemented by introducing calcium citrate d into whole grain products, enhancing both their nutritional profile and market appeal. By incorporating calcium citrate d, manufacturers can add another layer of health benefits, potentially attracting health-conscious consumers. Overall, as the demand for whole grain products grows, integrating elements like calcium citrate d could further enhance their attractiveness in a competitive market.