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Why Cereal Grain Science is Newsworthy

Cereals & Grains Association members are the creative and scientific force behind one of the fastest growing, most dynamic segments of the food industry. They are responsible for producing some of the most popular and profitable products. If there’s a new cracker, cookie, pretzel, or other snack food on the market, chances are a Cereals & Grains Association member was involved in the designing, developing, and marketing.

Not surprisingly, Cereals & Grains Association members work for some of the food industry’s leading companies throughout the world, including Frito-Lay, General Mills, The Kellogg Company, Kraft Foods, Nestle, and Unilever Best Foods. Members also work for ingredient suppliers, manufacturers of chemical and lab products, and instrument and equipment organizations. Grain-based foods are big business. Cereals & Grains Association members work in all areas of food production. Their education and expertise puts them on the cutting edge of new product development, quality control and quality assurance, product improvement, and research.

Recent topics of interest to news media have included the detection and study of acrylamides in fried or baked carbohydrate-rich foods, the use and detection of genetically modified corn, and the development of industry approved definitions of dietary fiber and whole grains — just to mention a few. Click here to view Cereals & Grains Association news releases.

Cereals & Grains Association news section is updated often. Please stop back frequently to view the most current updates. To receive up-to-the-minute news, please sign up for Cereals & Grains Association news release mailing list.

Cereals & Grains Association welcomes your questions and inquiries. We understand and appreciate that most media personnel are working under tight deadlines and we'll respond accordingly.

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