Regulatory Aspects of Whole Grain and Whole Grain Foods: Definitions and Labeling.

摘要

Whole grains have many health advantages. Therefore, many companies are adding whole grains to their products and consumers are looking for these foods in their diets. Creating regulations that encourages industry to formulate products with whole grains and accurately convey the amount of whole grain in the product to the consumer creates many challenges. Furthermore, the label should give enough information to enable the buyer to know whether of the product is delivering a dietarily significant amount of whole grain. Labeling regulations create a level playing field so that consumers know what is in the product and all manufacturers have the same opportunity to express the benefits for their products. To establish regulations regarding whole grains, there first needs to be an agreement as to which grains are included and which are not. Next, a common definition for whole grains and whole grain foods is needed. The AACC International definition of whole grains is the basis for many definitions adopted by regulatory bodies and used in industry (AACC International Whole Grain Task Force and Definition; http://www.aaccnet.org/definitions/wholegrain.asp). However, as grains are processed in various ways, attention needs to be paid to the effects of these various processes on the proportions of the kernel required to meet the AACC International definition of whole grains. Furthermore, there needs to be a vehicle that tells the consumer the amount of whole grain in a product. Label declaration of the amount of whole grain required and the amount in the product can help consumers make better food choices. The FDA-approved health claim for whole grains is one way to label whole grain products. Because it is based on product weight, not dry weight, it gives lower moisture products an unfair competitive advantage. The FDA-approved health claim also requires a fiber amount; this gives an advantage to products such as wheat and barley that have whole grains with higher fiber contents. Traditional processing of foods, such as the making of bulgur, the pearling of barley, and the nixtamalization of corn offer special challenges to creating definitions and regulations.