28 November 2007, 21:02 PM
  • For the first time, the UK food and grocery industry has developed an agreed definition and minimum levels for wholegrains in foods, meaning that the term 'wholegrain' will have to reflect a product's content.

The IGD working group on nutrition has recommended that packaged goods claiming to contain wholegrain should have at least 8g of wholegrain per serving.

Dr Clare Leonard, chair of IGD’s nutrition working group, said, “It is crucial that consumers understand and trust claims about wholegrains. For this reason, IGD has brought together key figures from within the industry to guide and clarify the thinking around wholegrains.”

IGD’s working group defines wholegrains as having to include the entire germ, endosperm and bran. Temporary separation of these parts during processing is acceptable, provided the proportions are the same or virtually the same as the original grain.

Recombined bran, germ and endosperm from different cereals, for example wheat plus oats, does not qualify as whole grain, and making this claim is misleading to consumers, the report says.

The UK Whole Grain Guidance Note can be downloaded from www.igd.com/wholegrains