Current Situation and Trend of Whole Grain Food Development Part Two

Last time we talked about the first point and second point of current situation and trend of whole grain food development.Then we are going to saying something about the whole grin food development.

World whole grain food development, market development and consumption

the eleven kinds grain pictures

 3.1 Product Development and Market Development of Whole Cereal Food in the World

 According to the US Cereal Board's information, the consumption of whole grain food is in the stage of rapid development. New product development of whole grain food has grown dramatically since 2000. According to Mintel's new global product database, new products for whole grains in the world increased by 15 times compared to 2000, and as of March 31, 2008, there were about 2368 full-grain products entering the market in 2007 , While in 2000 only 164 species, an increase of 1344% (see Table 1, slightly). In recent years, the fastest growing demand for whole grain food is the United States, which is largely due to the successful action of the American Grain Board. 

3.2 Status of Whole Cereal Food Consumption at Home and Abroad

The structure of the whole grain food & why choose whole grain food？

At present, the whole grain food research promotion and development of the earlier US, UK and Sweden issued the authority of the whole grain health claims and recommended intake, such as the American Dietary Guidelines explicitly recommend consumers to eat at least 3 whole grains of food every day. In spite of this, the average daily intake of whole grains in the United States is still less than one day, and it is estimated that less than 10% of people in the United States currently consume 3 whole grains per day.

According to the European Health Grain (a project to promote the development of whole grain products), 95% of British adults and 94% of children do not reach 3 daily total cereal recommended intake. About 30% of British adults and 27% of children in the week of the investigation period, do not consume any whole grain food.

At present, China in the whole grain research also began to pay attention, but it is not enough. The consumption of large grains still remain in the pursuit of fine white flour, rice, good taste and flavor. Although a small number of enterprises in the research and development to promote the germination of brown rice, whole wheat flour, stone powder, etc., but in general China's whole grain food research and development is lagging behind, the lack of healthy grain consumption guide, the whole grain products on the market, sales, Specification for cereal food.

The percentage of different Ingrédients nutritionnels in the whole grain

Development prospects and trends of whole grain food

At present, the developed countries on the whole grain food keen interest and interest of the rapid growth, largely due to the role of consumers on the whole grain health concerns. Europe and the United States on the whole grain nutrition and health, processing technology, publicity and education, market and consumption and other areas of research very seriously, to a certain extent, a whole grain movement is set off in Europe and the United States.

In the whole grain nutrition and health, the current focus on the whole cereal physiologically active substances and their bio availability, the mechanism of health care for chronic diseases, clinical intervention research and so on. In the consumer and education research, the main focus on the whole grain-related standards, regulations, the role of whole grain health promotion and consumption barriers assessment, consumer market changes and other aspects of research. In the field of cereal science and technology, the main focus on the whole grain food flavor, texture, color and other sensory characteristics of the improved research, the development of the whole market-friendly whole grain food.

According to the International Food Information Committee consumer's attitude towards health food research results, consumers are most concerned about the six health food or ingredients in the whole grain and dietary fiber accounted for two, and 71% of Americans want to eat more Whole grain. The United States and Europe have established cooperative research platforms composed of academia, industry, government, education department, farmers, health organizations and so on. Therefore, it is foreseeable that whole grain food will be more widely concerned in the world, its market will also be rapid development, which undoubtedly on our diet and food consumption concept, until human health have a profound impact.

welcome you talk me about your point on whole grain food development on +86 137 2289 0692 wiwi@sjzafrica.com