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DisplayTitle Webinar Series - Whole Grains
Page Content 
Part 4: A Perspective From Sweden
Broadcast Date: June 15th, 2021 | 7:00 pm Central
Price: Free for members, $49 for nonmembers
More Information to Come
Overview
Over the last decade, much has been written and discussed about the nutritional benefits of whole grains. Various food and nutrition groups and councils have emphasized the importance of whole grain consumption as part of a healthy and balanced diet
There is no doubt that whole grains offer a complete package of health benefits, unlike refined grains, which are stripped of valuable nutrients. The importance of whole grain consumption is as critical now as ever. We have availability of tools for more accurate monitoring and the ability to control what is labelled as a whole grain food. This allows food manufacturers more transparency in consumer messaging. Many countries around the globe still fall behind in meeting minimum consumption targets.
This Whole Grain Webinar Series will offer insights into the status of where we are globally.
In this series we will learn:
- The importance and benefits of whole grain consumption
- Obstacles to more whole grain consumption
- Ways to measure whole grain food products
Explore the Global Perspectives on Whole Grains Below:
Part 1: The Australian Perspective
Broadcast Date: October 15th, 2020 | 4:00pm CST
View On-Demand Webinar
Food-based dietary guidelines provide advice on healthy eating for the population and help guide health and nutrition policies. Grains, particularly whole grains, have long been an integral part of the human diet and their role in nutrition and chronic disease prevention is well established. Despite this, whole grain consumption is low globally, as well as here in Australia, and the reasons for poor consumption are not well understood. The Grains & Legumes Nutrition Council have explored Australian dietary recommendations for grains and whole grains over time and have conducted consumer research to investigate consumer knowledge and attitudes, incorporating an exploration of factors influencing consumption, promotion, and provision. This presentation reviews the potential issues within dietary guidance and from other policy-based initiatives such as front-of-pack labelling systems. GLNCs role in the regulation of whole grain content claims and understanding of market insights will be contrasted with consumer research findings. A continued emphasis on multi-stakeholder approaches is required, together with more specific wording and direct dietary guidance, to achieve the required outcomes of swapping whole grains for refined grains. Furthermore, removing the negative stigma associated with carbohydrate foods - including grains - is necessary to improve consumption.
About the Presenter
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Dr. Sara Grafenauer is the General Manager of the Grains & Legumes Nutrition Council with global role responsibilities. She is an Advanced Accredited Practicing with experience over 20+ years in health, tertiary education and food industry. Her PhD research focused on dietary patterns and dietary change in weight loss. She is a Fellow of the University of Wollongong providing lectures and research supervision for projects now focused on grains and legumes. She has additional qualifications in Communications and Public Relations and significant work history leading marketing and communications. Sara is a Board Director, for Nutrition Australia & with the Global Whole Grain Initiative.
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Part 2: The US Perspective
Broadcast Date: November 18th, 2020
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The emergence and popularity of some grain-free dietary lifestyles has created confusion about the role of grain in a healthy diet. However, there is nearly unanimous support for whole grains as part of healthy and sustainable diets. Whole grain intake is associated with a variety of improved health outcomes, yet intakes are far below recommendations. There is a need to close the gap between whole grain intakes and recommendations. This presentation will explore opportunities to help return grains, when included as whole grains, to their rightful, prominent place on the plate. Consumer pull for whole grain is unlikely without an equal push from the industry in the form of tasty, affordable whole grain foods that meet consumer expectations. Development of clear and actionable dietary guidance is needed to shape and reinforce policy. Investment from government and non-government organizations in consumer-facing communication programs may help to accelerate the incorporation of whole grains into the diet.
About the Presenter
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Kevin Miller is a Principal Scientist in the Global Scientific and Regulatory Affairs team of General Mills and is responsible for developing input and responses to regulatory authorities on topics of health and nutrition. Kevin has worked with companies including Nestle, Kelloggs, and Novartis to optimize nutrition offerings for consumers and the healthcare industry. Currently, Kevin is exploring the opportunities for the food industry around sustainable diets to help improve both human and planetary health.
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Part 3: The South Korean Perspective
Broadcast Date: April 7th, 2021 | 7:00 pm - 8:00 pm Central
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Webinar Summary
Whole grains contain high fiber and many other nutritional components including vitamins, minerals and phytochemicals. However, the inclusion of bran fraction in refined flour not only makes product dark color and causes gritty mouth-feel but also negatively affects the formation of gluten network, leading to smaller product volume and undesirable texture. Controlled sprouting is a less expensive and more efficient method to improve nutrient profiles of grains by increasing antioxidant activity, vitamin C and E, β-carotene, minerals, and folate content, and reducing antinutrients such as phytate.
The Webinar Will Report On: - The development of whole grain products using milling process control and use of functional ingredients
- The controlled sprouting of grains to improve nutritional and functional qualit
About the Presenter
Dr. Gary G. Hou
SPC Group |
Dr. Gary G. Hou is the managing director of the Flour Business Unit, SPC Group, Seoul, South Korea. Previously, Gary was the technical director of the Wheat Marketing Center, Portland, OR, from 1995 to 2018. Gary has published more than 40 peer-reviewed scientific papers in international journals, covering a wide range of wheat-based foods, with an emphasis on whole wheat flour milling and whole grain product development (Asian noodles, steamed bread, crackers, tortillas, breads, etc.). He is the sole editor of Asian Noodles: Science, Technology, and Processing, the only comprehensive English language book on Asian noodles published by Wiley & Sons, Inc. in 2010. His new book, Asian Noodle Manufacturing: Ingredients, Technology and Quality, was published by Elsevier and Cereals & Grains Association in 2020. Gary has directed technical short courses for more than 1,000 professionals from around the world. In addition, he served as an expert consultant to the U.S. Wheat Associates from 1996 to 2018 and to the U.S. Dairy Export Council from 2009 to 2018, providing technical support and training to flour milling and food processing companies in more than 30 countries. Gary is an associate editor of Cereal Chemistry and scientific advisor for the Whole Grains Council.
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