/PRNewswire/ The Grain Foods Foundation announced the addition of Stephen Lindemann, PhD, to its Scientific Advisory Board. Dr. Lindemann is an Associate.
/PRNewswire/ The Grain Foods Foundation announced the addition of Stephen Lindemann, PhD, to its Scientific Advisory Board. Dr. Lindemann is an Associate.
Soup-To-Nuts Podcast: Grain consumption is up – but will the momentum sustain post-pandemic? After being demonized for decades and hitting a 30-year low in 2019, per capita flour consumption is on the rise again thanks in part to consumers’ increasingly sophisticated understanding of diet and health and their duel desire to fill their plates during the pandemic with food that is both nutritious and comforting.
According to data published by the Economic Research Service of the US Department of Agriculture, per capita flour consumption in 2019 fell 2.1 pounds or 1.5% to 130.7 pounds from 132.8 pounds in 2018. This was down a whopping 11% from the most recent high of 146.8 pounds in 1997 and the lowest since 1989 when consumption was only 129.1 pounds.
The Grain Chain, a farm to fork coalition of stakeholders in the grain industry sector and chaired by the American Bakers Association, celebrates the recommendation published today in the 2020-2025 Dietary Guidelines for Americans to "consume half of your grains from whole grain sources" and the remainder from enriched grains.
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WASHINGTON, Dec. 29, 2020 /PRNewswire/ The Grain Chain, a farm to fork coalition of stakeholders in the grain industry sector and chaired by the American Bakers Association (ABA), celebrates the recommendation published today in the 2020-2025 Dietary Guidelines for Americans (DGAs) to consume half of your grains from whole grain sources and the remainder from enriched grains. A foundational piece of the DGAs, the guidelines recognize whole grains are one of the three food groups that are fundamental constituents of a healthy dietary pattern.
The 2020-2025 Dietary Guidelines for Americans (DGAs) recommend consuming half of your grains from whole grain sources and the remainder from enriched grains. These guidelines recognize whole grains are “one of the three food groups that are fundamental constituents of a healthy dietary pattern.