A global grain science organisation has determined a food product must contain 8g or more of whole grain per 30g to be considered “whole grain”.

the definition was developed by aaCCI International, a non-profit association of scientists and food industry professionals, formed to assess science-based claims and definitions of whole grains and whole grain products. as a part of the exercise, the group developed a definition of whole grains so consumers can easily recognise and select foods that meet US dietary guideline requirements.

the group said providing a standard definition for whole grains will help, “level the playing field” for products in the cereal grain industry and enable consumers to select appropriate food products.