Grain Label Claims
DOWNLOADJuly 15, 2022 - MSU Extension
Grain Label Claims
Whole grains must include the entire grain seed - bran, germ, and endosperm. When whole grains are cracked, crushed, rolled, extruded, and/or cooked, they still contain naturally occurring nutrients found in the original intact grain.
Examples of Whole Grains
- Barley
- Corn/cornmeal/popcorn
- Millet
- Oats (Including oatmeal)
- Brown or colored rice
- Wild rice
- Barley
- Corn/cornmeal/popcorn
- Millet
- Oats (Including oatmeal)
- Brown or colored rice
- Wild rice
Label Claims
- 100% whole grain
- Product contains no refined flour
- Whole grain
- At least 51% whole grain by total weight
- Good source of whole grain
- 15% to 25% whole grain
- Made with whole grains
- May contain a little or a lot of whole grains
- Multigrain
- A mixture of grains, possibly all or mostly refined grains
- Refined
- Processed grain containing just the endosperm. During processing, some nutrients such as fiber are removed
- Refining creates a finer texture and extends the shelf life of the product
- Examples: white rice, all purpose flour, couscous, pearled barley
Pseudo-cereal
- Plants that produce seeds or fruits that are consumed and used as grains
- Sometimes called pseudo-grains
- Often used as a gluten-free substitute for grains
- Typically high in protein
- Examples: quinoa, buckwheat, chia, amaranth
Health Claims
- Good source of fiber - Products containing 2.5 grams or more per serving
- Enriched - Some of the nutrients that were removed during processing are added back into the product
- Gluten free - Food containing less than 20 parts per million of gluten
- Fortified - Adding nutrients that are not naturally present in a product (example- folic acid and iron)
Shopping Smart
- Always check the ingredients list for whole grains
- Do not rely solely on packaging or product color to identify whole grains
- The Whole Grain Council Stamp is a visual marker used to inform consumers about the amount of whole grain in a product