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Whole grain in manufactured foods: Current use, challenges and the way forward.
Crit Rev Food Sci Nutr. 2017 May 24; 57(8):1562-1568.CR

Abstract

Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.

Authors+Show Affiliations

a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.a Nestlé Research Centre , Lausanne , Switzerland.b Nestlé Product Technology Centre Orbe , Orbe , Switzerland.b Nestlé Product Technology Centre Orbe , Orbe , Switzerland.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

25747755

Citation

Schaffer-Lequart, Christelle, et al. "Whole Grain in Manufactured Foods: Current Use, Challenges and the Way Forward." Critical Reviews in Food Science and Nutrition, vol. 57, no. 8, 2017, pp. 1562-1568.
Schaffer-Lequart C, Lehmann U, Ross AB, et al. Whole grain in manufactured foods: Current use, challenges and the way forward. Crit Rev Food Sci Nutr. 2017;57(8):1562-1568.
Schaffer-Lequart, C., Lehmann, U., Ross, A. B., Roger, O., Eldridge, A. L., Ananta, E., Bietry, M. F., King, L. R., Moroni, A. V., Srichuwong, S., Wavreille, A. S., Redgwell, R., Labat, E., & Robin, F. (2017). Whole grain in manufactured foods: Current use, challenges and the way forward. Critical Reviews in Food Science and Nutrition, 57(8), 1562-1568. https://doi.org/10.1080/10408398.2013.781012
Schaffer-Lequart C, et al. Whole Grain in Manufactured Foods: Current Use, Challenges and the Way Forward. Crit Rev Food Sci Nutr. 2017 May 24;57(8):1562-1568. PubMed PMID: 25747755.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Whole grain in manufactured foods: Current use, challenges and the way forward. AU - Schaffer-Lequart,Christelle, AU - Lehmann,Undine, AU - Ross,Alastair B, AU - Roger,Olivier, AU - Eldridge,Alison L, AU - Ananta,Edwin, AU - Bietry,Marie-France, AU - King,Luis R, AU - Moroni,Alice V, AU - Srichuwong,Sathaporn, AU - Wavreille,Anne-Sophie, AU - Redgwell,Robert, AU - Labat,Emilie, AU - Robin,Frederic, PY - 2015/3/10/pubmed PY - 2017/4/1/medline PY - 2015/3/10/entrez KW - Cereals KW - consumer KW - food technology KW - health KW - whole grain SP - 1562 EP - 1568 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 57 IS - 8 N2 - Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/25747755/Whole_grain_in_manufactured_foods:_Current_use_challenges_and_the_way_forward_ L2 - https://www.tandfonline.com/doi/full/10.1080/10408398.2013.781012 DB - PRIME DP - Unbound Medicine ER -