Whole Grains

Whole grains are grains that contain all three parts of the kernel: the bran, germ, and endosperm. Unlike refined grains, which have the bran and germ removed, whole grains retain these nutritious components. They come from plants like wheat, oats, rice, and corn, and are minimally processed to keep their natural structure.

Manufacturers add whole grains to products primarily for their nutritional value, fiber content, and distinctive texture and flavor. They are a staple in many food categories, including breads, cereals, crackers, pasta, and snack bars, contributing to a more wholesome product.

Whole grains are recognized as an important part of a healthy diet. The 2025-2030 Dietary Guidelines for Americans recommend making at least half of your grains whole grains due to their fiber, vitamin, and mineral content. Regular consumption of whole grains is associated with various health benefits. As a food category rather than an additive, whole grains are not subject to FDA approval as an additive or GRAS status, nor are they typically evaluated by JECFA or EFSA in the same manner as individual food additives.