AACC International Defines Whole Grain

A special ad hoc committee of experts from the AACC International created an understandable definition of whole grain to benefit both processors and consumers. The following definition was approved and accepted by the AACC International Board of Directors in 1999:

"Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis.”

Whole grains continue to be an important topic for AACC Intl. members and the segment of the food industry we represent. You can find further information on whole grains in Cereal Foods World, Cereal Chemistry, annual meeting abstracts, and AACC International’s book publishing program.

Comments Provided to FDA on Labeling
AACC Intl. submitted comments April 30, 2008 to FDA regarding Food Labeling: Revision of Reference Values and Mandatory Nutrients. The Whole Grain Task Force created the letter on behalf of the members.

Sprouted Grains as Whole Grains
The use of sprouted grains is growing in popularity. Proponents claim that sprouting creates a more easily digestible form of grain, with increased bioavailability of key nutrients. Research comparing sprouted and non-sprouted grains is sparse, however. In February 2008 the AACC International Board approved the following statement:

“Malted or sprouted grains containing all of the original bran, germ and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.”

Whole Grain Synergy Brings Success - AACC International Partners with the Whole Grains Council

Recommendations to National School Lunch Program
Earlier this year the U.S. Department of Agriculture (USDA), Farm Service Agency (FSA), and the Food and Nutrition Service (FNS) were working to introduce whole grain pasta into the National School Lunch Program in the form of macaroni, rotini, and spaghetti. As part of this process they contacted AACC International to review the sources-sought documentation as well as the commercial item description (CID), which USDA uses to purchase enriched and whole wheat pasta products.

The Whole Grains Task Force, led by Julie Miller Jones, reviewed the materials and recommended that foods be made with a blend of whole and enriched grains that contribute dietarily significant whole grain content—not just foods that are entirely manufactured with whole grains. The May 31, 2007 letter also outlined possible grains as well as those that might be used when trying to produce pasta suitable for those with gluten intolerance or certain allergies. The letter concluded by describing how much grain content should be required.

Whole Grain Recommendations Provided to Health Canada
In February 2007 the AACC International Task Force on Whole Grain, chaired by Julie Miller Jones, wrote in response to Health Canada’s call for comments regarding the “Position Paper on Five US Health Claims Considered for Use in Canada”. The areas covered in the task force’s letter specifically commented on the definition of whole grain, definition of grains, and claims for whole grain. AACC International’s definition of whole grain was used in the guidance paper.

Whole Grain Recommendations to WIC Program
The AACC International Task Force on Defining Whole Grain, chaired by Julie Miller Jones, wrote in response to and in support of the proposed USDA/FNS, Women, Infants, and Children (WIC) Food Packages Rule to align WIC food packages with the 2005 Dietary Guidelines for Americans. AACC International’s letter commented on what foods should meet the requirements of whole grain, which foods should be allowed, and what amounts should be included in the WIC food packages and are these specified amounts available in supermarkets.

Whole Grain Label Guidance
Read AACC International’s comments that were submitted April 2006 to FDA regarding its draft Guidance for Industry and FDA Staff: Whole Grain Label Statements. The letter was crafted on behalf of the members by our Task Force on Whole Grains in Foods lead by Julie Miller Jones. In addition to the task force, four sub groups supplied information and are looking at creating additional definitions and analytical methodology. The subgroups focus on corn nixtimalization, barley pearling, bulgur processing and bioactive components.

"AACC International Members Agree on Definition of Whole Grain,” December 29, 1999

Whole Grain flyer

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