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Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment

Grains & Legumes Nutrition Council, Mount Street, North Sydney, Sydney 2060, Australia
School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia
Author to whom correspondence should be addressed.
Nutrients 2020, 12(2), 313;
Received: 9 December 2019 / Revised: 21 January 2020 / Accepted: 22 January 2020 / Published: 24 January 2020
(This article belongs to the Special Issue Whole Grains for Nutrition and Health Benefits )
The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council (GLNC) established a voluntary Code of Practice for Whole Grain Ingredient Content Claims (the Code) providing guidance for whole grain claims, with cut-off values and suggested wording ≥8 g, ≥16 g, and ≥24 g per manufacturer serve (contains; high and very high in whole grain), based on a 48 g whole grain daily target intake. The aim of this impact assessment was to report the uptake of the Code by manufacturers, changes in numbers of whole grain products, and claims on-pack since 2013, including compliance. The impact assessment was undertaken in August 2019, comparing current registered manufacturers (“users”) and their products to the total number of products in the market deemed eligible for registration through GLNC product audits since 2013. Reporting included breakfast cereals, bread products, crispbreads, crackers, rice/corn cakes, rice, pasta, noodles, couscous, other grains (e.g., quinoa, buckwheat, freekeh), and grain-based muesli bars. As of 30 June 2019, there were 33 registered users and 531 registered products in Australia and New Zealand representing 43% of the eligible manufacturers and 65% of the eligible whole grain foods. Three-quarters (78% and 74%) of the eligible breakfast cereals and bread products were registered with the Code in 2019, followed by 62% of grain-based muesli bars. Only 39% of crispbread, crackers, rice/corn cakes, and rice, pasta, noodles, couscous, and other grains were registered. From 2013 there has been a 71% increase in the number of whole grain foods making claims, demonstrating strong uptake by industry, with clearer, more consistent, and compliant on-pack communication regarding whole grain content. View Full-Text
Keywords: whole grain; food labelling; health claim; food regulation; public health whole grain; food labelling; health claim; food regulation; public health
MDPI and ACS Style

Curtain, F.; Locke, A.; Grafenauer, S. Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment. Nutrients 2020, 12, 313.

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