Definition and analysis of whole grain
The definition of whole grain developed by the HEALTHGRAIN Consortium has been presented in the Final HEALTHGRAIN Conference, Lund (Sweden), 5-7 May 2010 and in a range of press releases. This definition is similar to the definition of AACC International (1999) but is more closely following current industrial production practices regarding:
- The ways in which endosperm, bran and germ - after separation in the milling process - can be recombined
- Inclusion of the option of removal of the surface layer of grain kernels
The HEALTHGRAIN Forum will continue with
- Communication of the definition in and outside Europe
- Getting approval of the definition at the EU level
- Developing guidelines for criteria for whole grain products and labelling, since the current definition is mainly covering aspects related to raw material
The Forum is welcoming the initiative of Forum member ICC for enhancing communication of the definition and for starting a Working Group on analytical methods for determining the level of whole grain in products. See the ICC Working Group "Definition and analysis of whole grain".
For more information, see the following documents:
