The Healthgrain Forum proposes a definition for whole-grain food products
Many definitions already exist for whole-grain food, in line with the diversity of products containing cereals. In order to develop guidance on labeling the whole-grain content of foods, the Healthgrain Forum, a not-for-profit consortium of academics and industry working with cereal foods, established a working group. Their final recommendation is that a food may be labeled as “whole grain” if it contains ≥30% whole-grain ingredients in the overall product and contains more whole grain than refined grain ingredients, both on a dry-weight basis. The Healthgrain Forum want to encourage countries to adopt regulation around the labeling of whole grains.
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In France, the National Nutrition Program recommends to consume cereal products every day and encourages to favor the whole-grain products.