Let them eat whole grain cake: Formulators begin to explore adding whole grains to indulgent items

摘要

Whole grains have secured solid footing in the bread aisle. They have gained traction in the buns and rolls category, too. Could indulgence be the next opportunity? And how many new tortillas and bagels will incorporate whole grains? Whatever the answers, bakers may expect the market for whole grains to keep expanding. Overall, the number of whole grain food products formerly hovered around 15% of the total number of grain-based foods in supermarkets, said Cynthia Harriman, director of food and nutrition strategy for the Whole Grains Council, Boston. The percentage certainly has gone up recently, she said. And the council's Whole Grain Stamp, introduced in January 2005, now appears on more than 1,000 food packages.