N°65 -- Ingrédients /Céréales RÉFÉRENCES 1 https://whole- grainscouncil.org/ newsroom/whole- grain-statistics (Mars 2018) 2 https://health. gov/dietaryguide- lines/2015/guidelines/ chapter-1/a-clo- ser-look-inside- healthy-eating- patterns/#callout- wholegrains (Mars 2018) 3 https://www.baec- kerhandwerk.de/ baeckerhandwerk/ Exemples d'applications zahlen-fakten/brotver- Application examples brauch-und-brotkorb- der-deutschen (Mars 2018) 4 https://www.hsph. grain intake only increased from breads or seed-rich bakery the whole grain content of every harvard.edu/news/ 9,6 g to 14,4 g in the ten years(1) items are in many cases not pur- product they purchase. press-releases/more- to 2014 despite the fact that the chasing whole grain bread, but With our Whole Grain Index, whole-grains-linked- with-lower-mortality- recommended daily amount is one made from coloured refi ned we offer a simple and effective risk/ (Mars 2018) a minimum of 48 g. In Europe(2) flour, perhaps with additional transparency system. Inspired 5 A Survey of Consu- it isn’t much better: On the total seeds or cereals. These items by comparable solutions in the mers’ Whole Grain and Fiber Consump- German bread market whole look like whole grain products, US and Norway, GoodMills tion Behaviors, and grain bread account for only but they have the poor nutri- Innovation has developed an the Perception of 10 percent of total consump- tional profi les of white fl our. online calculator that enables(6) 086 Whole Grains as a tion. And Southern European(3) Conversely, there are innovative bakeries to identify the whole Source of Dietary Fiber. Kellogg Co., countries such as Italy, France whole grain fl ours that deliver grain content of their individual March 2009. and Spain are still best known bakery items with a light and recipes. With a corresponding 6 http://wholegrain- index.com/ for their traditional white bread soft crumb and no visible bran seal, the actual whole grain 7 http://www.bmj. specialties. particles. Breads and rolls made content can be labelled on the com/content/353/bmj. According to current scientifi c with these fl ours look like they package. This seal can simply i2716 (Mars 2018) studies, whole grain reduces are made with white fl our, but be downloaded as a graphic fi le infl ammation, helps to prevent in fact they are real whole grain and used on packaging and pro- weight gain, lowers the mor- products with excellent nutri- motional material to show the talilty and risk of stroke and tional value. So we can safely product’s whole grain content. ischaemic heart disease, and(4) state that the colour and texture Thus, consumers do not have positively infl uences gut bac- of bread says nothing about its to rely on the visual appearance teria – to name just a few of its whole grain content. of the product and will not be benefi ts. There is proof that a We must also remember that mislead. The good news is that large percentage of the general when it comes to the purchase we don’t have to convert whole population understands this. decision, taste is still king, and grain haters to passionate lovers A 2009 survey in the US, for often triumphs over health to achieve recognisable health instance, found that about two concerns. Health organisations benefits. A study published thirds of respondents reported can’t force people to eat whole in the British Medical Journal that they prefer to buy breads grain bread if they don’t like (7)concluded that even small and cereals made with whole the taste. But the industry can amounts of whole grain have grains. However, in reality(5) support whole grain consump- been shown to have a positive most people still choose refi ned tion with tasty products with impact on human health. So, baked goods. The reason for good mouthfeel and improved even products with a moderate this is quite simply: There are nutritional profi les. At the same whole grain content can make a many misleading products on time, the industry needs to nutritional difference. ■ the market. Consumers who improve transparency so that choose dark, coarse-textured consumers can see at a glance Michael Gusko ■ / Octobre - Novembre - Décembre 2018 / N°65 / L’Actualité des Ingrédients Fonctionnels & Santé