The HEALTHGRAIN definition of 'whole grain'

J W van der Kamp, Kaisa Poutanen, C J Seal, D P Richardson

Research output: Contribution to journalArticleScientificpeer-review

79 Citations (Scopus)

Abstract

Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005-2010) identified the need for developing a definition of whole grain with the following scope: 1) more comprehensive than current definitions in most EU countries; 2) one definition for Europe - when possible equal to definitions outside Europe; 3) reflecting current industrial practices for production of flours and consumer products; 4) useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes
Original languageEnglish
Article number22100
JournalFood and Nutrition Research
Volume58
Issue number2
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

whole grain foods
Flour
flour
whole grain flour
manufacturing
Eriogonum
debranning
Chenopodium quinoa
white bread
amaranth grain
wild rice
biscuits
grain products
dietary recommendations
pasta
buckwheat
Bread
Poaceae
Dietary Fiber
small cereal grains

Keywords

  • Cereal grains
  • flour processing
  • wholegrain

Cite this

van der Kamp, J. W., Poutanen, K., Seal, C. J., & Richardson, D. P. (2014). The HEALTHGRAIN definition of 'whole grain'. Food and Nutrition Research, 58(2), [22100]. https://doi.org/10.3402/fnr.v58.22100
van der Kamp, J W ; Poutanen, Kaisa ; Seal, C J ; Richardson, D P. / The HEALTHGRAIN definition of 'whole grain'. In: Food and Nutrition Research. 2014 ; Vol. 58, No. 2.
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The HEALTHGRAIN definition of 'whole grain'. / van der Kamp, J W; Poutanen, Kaisa; Seal, C J; Richardson, D P.

In: Food and Nutrition Research, Vol. 58, No. 2, 22100, 2014.

Research output: Contribution to journalArticleScientificpeer-review

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