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
 
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- 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