The new Healthgrain Forum whole-grain definition, published in the July 2017 issue of Advances in Nutrition will pave the way towards clearer labelling on food packaging. For more information see the press release and https://www.healthgrain.org/activities/whole_grain. The published paper is available for free download at http://advances.nutrition.org/content/8/4/525.abstract (link is external). The definition recommends that a food may be labelled as ‘whole grain’ if it contains at least 30 % whole-grain ingredients in the overall product and more whole grain than refined grain, both on a dry weight basis.
This builds on the widely recognised ‘whole grain definition’, for whole grain as a raw material and ingredient published by the Healthgrain Forum in 2014. For more information see https://www.healthgrain.org/activities/whole_grain .