Good-for-You Grains

NUTRACEUTICALS

Food Technology Magazine | Article

Linda Ohr

Linda Milo Ohr

Whole grain consumption is on the rise. According to information from the Whole Grains Council, Boston, Mass. (phone 617-421-5500, www.wholegrainscouncil.org), new product launches of foods making a “whole grain” claim have grown sharply since 2000. “In 2007, nearly 15 times as many new whole-grain products were introduced worldwide as in the year 2000,” reports the Mintel Global New Products Database. In addition, by tracking restaurant menus across the country, Mintel Menu Insights identified …

Whole grains such as amaranth and teff have higher levels of calcium than other grains.


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About the Author

Linda Milo Ohr is a food scientist and writer based in Highlands Ranch, Colo. ([email protected]).
Linda Ohr

In This Article

  1. Food, Health and Nutrition
  2. Food, Health and Nutrition
  3. Functional Foods
  4. Food Ingredients and Additives
  5. Grains

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