Have you noticed your favorite sliced bread and boxes of pasta sporting a new stamp? One that certifies at least 50% of the product's grains are whole grains? If you’re aiming to get more whole grains on your plate every day, this could help.
The Whole Grains Council released the 50% stamp as a midway marker between the original “Whole Grain” stamp, and the less widely used -- “100% Whole Grain” stamp, to help consumers who want more to eat more whole grains per serving, but aren’t yet ready to commit to entirely whole-grain goods.
Based on the average diet of a healthy adult with a 2,000 calorie daily intake, the recommended serving of grains is 48g total, or three servings, 16 grams each. Dietary guidelines suggest you should try to make half of these grains whole grain.
According to Whole Grain Stamp program manager, Caroline Sluyter, research shows shoppers are interested in buying more whole grains. The hope is that the 50% stamp will help consumers more easily find these certified grain products. Research also shows that consumers have become more interested in incorporating new kinds of grain, like quinoa, sorghum, and amaranth, into their kitchens on top of traditional wheats, oats, and bulgar.
This spring and summer, at least 34 companies nationwide are launching products with the new stamp, including Tyson Foods and Post Consumer Brands. Internationally; 55 other countries already use the 100% Whole Grain stamp on foods. Is it time we grained up?!
Want to cook grains like a pro? Watch our Kitchen Conundrums expert Thomas Joseph share foolproof methods: