Industry guidance on whole grains
IGD published guidance on the minimum level of whole grains that should be included in a food before it is communicated to consumers as containing or being ‘whole grain’.
The IGD Industry Nutrition Strategy Group (INSG) whole grain working group was convened in 2006 to identify and examine the barriers to whole grain consumption, and to identify and develop strategies to increase intakes.
No guidance was previously available in the UK on the minimum whole grain content needed in order to make on-pack claims such as ‘contains whole grains’ or ‘with whole grains’.
A Guidance Note on Whole Grains was published by the working group in 2007. It recommended a minimum of 8g of whole grains to be present for communication of whole grain content.
Furthermore, if possible, where a whole grain content claim is made for a food, it should also be a source of fibre.
Basis of IGD guidance on wholegrain
The AACC International’s recommendation to the US Department of Agriculture was used to set the minimum level of wholegrain required in order to communicate content to consumers.
The 8g per serving level was recommended by AACC International as being the minimum amount likely to have dietary significance.
Members of the working group
- Cereal Partners (Chair)
- Unilever
- 3663
- Sainsbury’s
- FAB
- NFU
- PepsiCo
- ASDA
- United Biscuits
- Premier Foods
- British Retail Consortium
- Innocent
- Kellogg
- Procter & Gamble
- Bird’s Eye Frozen Foods
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