China anticipates 'age of whole grain'

URBAN Chinese may be aware of the importance of whole grain foods, but most are not including products that contain whole grains, participants at the recent symposium on Whole Grain Health and Wellness. Nearly 300 nutritionists from Hong Kong, Macau, Taiwan and Mainland China attended the symposium organised by the Chinese Nutrition Society and Kraft Foods China in the city of Chengdu in Sichuan province. Whole grains are poised to be in more foods, however, participants were told. "The next decade is the decade of whole grain food which, as the future trend of Chinese people抯 dietary nutrition, will improve consumers' diets and optimise their health," said Prof Ge Keyou, honorary president of the Chinese Nutrition Society. This view was echoed John Nielson of Kraft Foods Asia Pacific. "In recent years people have become more concerned with whole grain and recgnise whole grain as an indispensable component in a healthy diet," said Mr Nielson, who is associate director for Scientific Affairs/Regulatory Affairs/Nutrition for the global powerhouse in snacks, confectionery and quick meals. A survey by Kraft Foods on whole grain knowledge and purchasing practices targeted at consumers in Beijing, Shanghai and Guangzhou at the end of 2009 indicated the dichotomy between awareness and consumption habits. Whilst 85% of the respondents recognised the importance of coarse grain, over 90% did not habitually eat coarse grain on a daily basis. Just over 60% of those surveyed actively chose not to purchase whole grain products mainly due to their lack of confidence in such products available in the market. "It is true that whole grain products in the current domestic market vary greatly due to the lack of clearly defined industrial standards, resulting in the confusion that consumers face when they try to purchase such products," said Prof Yang Yuexin, nutritionist and deputy president of the Chinese Nutrition Society. Understanding whole grain The panel and participants exchanged their opinions on the correct understanding of whole grain. Dr Joanne Slavin, a professor of the Department of Food Science and Nutrition in the University of Minnesota in St Paul, broke down the definition into the wholegrain components. "Whole grains are made of all three components of the grain, namely the endosperm, bran and germ," Dr Slavin said. Whilst this basic definition is well known in the industry, the lack of regulatory standards and processing know-how means sub-par products on the shelf. "Currently no national unified standard has been promulgated, and some food manufacturers simply produce their so-called 'whole grain' foods by adding bran to their products," Professor Yang pointed out. "More producers use substandard processing technology in pursuit of low costs and higher profits, resulting in the wastage of the germ - the most valuable nutritional reserves in the grain. This results in a loss of the richness of B-complex vitamins and other important nutrients." In many ways, manufacturers have done so in response to consumer preferences. "Historically many grain-based foods have built product portfolios around the use of refined starches and flours, removing the germ and bran from the whole grain. Reasons for this are varied but generally include product stability, consumer taste and mouth-feel preference," Mr Nielson said. Documented health benefits Dr Slavin shared many of her research discoveries concerning whole grain and whole grain absorption with Chinese nutritionists at the symposium. The endosperm, bran and germ are rich in nutrients and phytochemicals with proven health benefits. Whole grains arWomens Nike Cortez