Driving whole grain consumption: what the food industry is doing and can do
Whole grains are increasingly recognised as a cornerstone of healthy diets, yet intake across several European countries remains below recommended levels(1, 2). Addressing this gap requires action across the food system, with the food industry playing a key role in shaping the food environment and influencing everyday choices. As part of PepsiCo’s commitment to advancing […]
The importance of food processing for whole grain benefits
Food processing and ultra-processed foods Food processing captures any method that alters or transforms raw ingredients (for example, wheat) into edible, safe, and stable food products (for example, bread). Methods range from simple home cooking to large-scale industrial production. It is the latter that has been increasing in hype recently through its interpretation by some […]
Roberto Avellán
Beyond the Noise: Rebuilding Trust in Food and Why Whole Grains Still Matter
Cutting through diet misinformation is the work of a lifetime, and it’s why organisations like foodfacts.org exist: to make evidence clear, actionable, and humane for people navigating confusing claims about food and health. Whole grains are a prime example: their benefits are well-established, yet they’re often overshadowed by viral myths that discourage people from eating […]
Fibre in focus: EUFIC calls on Europeans to make the #SwitchToWholeGrains for better health
Fibre is back in the spotlight and for good reason. Diets low in whole grains, one of the main sources of fibre, are linked to more than 145,000 preventable deaths and 2.9 million years of healthy life lost across the European Union, according to the Global Burden of Disease (2021). This November, the European Food […]
Whole Grain Initiative
Whole Grain Initiative Organisation The Whole Grain Initiative (WGI), operating under the umbrella of the International Association for Cereal Science and Technology (ICC), is a global network of experts and organisations working together to drive a worldwide shift from refined grains to whole grains, unlocking the many health and sustainability benefits this transition brings. Established […]
Why hospitality has a key role in boosting whole grain consumption
The Sustainable Restaurant Association (The SRA) is on a mission to accelerate change around the world towards a hospitality sector that is socially progressive and environmentally restorative. We do this through the world’s leading sustainability certification for hospitality: the Food Made Good Standard — the only comprehensive assessment designed specifically for foodservice, helping businesses understand […]
Why bake with whole grains and why should more (home) bakers consider it?
When we talk about whole wheat, we mean flour that still contains the dietary fibres, proteins, and minerals naturally present in the grain. These nutrients are concentrated in the bran — the grain’s outer layer. But what role does this layer play in nature, and why does it matter for us as bakers? The bran […]
Baking Lab Amsterdam
Baking Lab Amsterdam Baking Lab Amsterdam is a microbakery and part of the School for Circular Innovation. We combine the ancient art and science of bread baking with whole grains, offering hands-on learning experiences. Alongside our bakery, we run a small flour shop supplying organic flours and seeds to home bakers and professionals alike, promoting […]
Andra Stefanescu
Andra Stefanescu Influencer Andra is the self-taught home baker behind Sourdough Explained. Inspired by childhood memories in her Romanian grandmother’s bread shop, her passion for baking was sparked years later by a friend’s homemade loaf. Now, with countless loaves behind her, she’s on a mission to help others start, or improve, their own sourdough journey. Instagram As […]