Global Regulation and Labeling, Claims and Communication with Consumers

Heddie Mejborn, Caroline Sluyter

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Abstract

In many countries worldwide, whole grain food traditions have been forgotten and refined grains have taken their place in the general diet. Globally there is an increasing interest in whole grains. This is largely due to the fact that the health benefits associated with high whole grain intake are becoming increasingly well understood. Many health authorities have moved to include recommendations for increased whole grain intake in their official dietary guidelines. Some countries and governing bodies have their own definitions and guidance in national legislation that differ from the Codex standards. Many consumers associate dark-colored baked goods with being whole grain and assume that products that are high in fibre must be full of whole grain ingredients. Many countries have made progress in establishing recommended intake levels, and in many places, requiring that products labelled “whole grain” contain a minimum level of whole grain, so as not to be misleading to consumers.
Original languageEnglish
Title of host publicationWhole Grains and Health
EditorsRikard Landberg, Nathalie Scheers
Number of pages24
PublisherWiley-Blackwell
Publication date2021
Edition2.
Pages409-432
Chapter22
ISBN (Print)9781118939437
ISBN (Electronic)9781118939413
DOIs
Publication statusPublished - 2021
SeriesWhole Grains and Health: Second Edition

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