The HEALTHGRAIN Forum Association has come to an agreement regarding the definition of what constitutes a whole grain in Europe.
The HEALTHGRAIN definition was published in the Food and Nutrition Research journal last week and is part an initiative designed to reach a precise understanding of what constitutes a whole grain, regardless of origin – an issue of particular importance in Europe.
The definition also includes a permitted list of grains and ‘pseudo’ grains, such as quinoa and amaranth, as well as including processing guidelines that take into account current milling practices.
The Grains &Legumes Nutrition Council (GLNC) the independent authority on the nutrition and health benefits of grains and legumes in Australia and New Zealand, has welcomed the definition, stating that the European definition is consistent with the FSANZ Food Standards Code definition and guidance in other international jurisdictions such as the US FDA.
“We’re delighted to see that the HEALTHGRAIN Forum Association has delivered on a key objective. The European definition also includes additional clarification on permitted grains and pseudo grains, which goes a long way to creating international harmonisation on the definition of a whole grain and is a welcome addition by the industry,” said GLNC managing director, Georgie Aley.
“Another fact to consider is that while a clear definition of what constitutes a whole grain ingredient is very much welcomed, the next important piece of clarification required for the industry is a detailed definition for what constitutes a whole grain food.”
The GLNC launched the Code of Practice for Whole Grain Ingredient Content Claims in July last year which provides a clear definition of what constitutes a whole grain food in New Zealand and Australia.
The HEALTHGRAIN definition states:
- Whole grains shall consist of the intact, ground, cracked or flaked kernel after the removal of inedible parts such as the hull and husk. The principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact kernel.
- Small losses of components – that is less than 2% of the grain/10% of the bran – that occur through processing methods consistent with safety and quality are allowed.
The HEALTHGRAIN Forum was founded in May 2010 as the follow-up organisation of the EU 6th Framework Programme Integrated Project HEALTHGRAIN – "Exploiting Bioactivity of European Cereal Grains for Improved Nutrition and Health Benefits".