Food technology innovations: formulating grain-based foods that support dietary guidance.

摘要

This article focuses on the challenge for the grain-based food industry to develop food products that include more ingredients that support current dietary guidance and fewer ingredients that do not, and highlights new ways of working together throughout the food system to meet this challenge. Grain-based foods provide a unique opportunity for step-wise, gradual change over time to slowly increase whole grain content in popular foods. A potential step in moving toward a coordinated infrastructure to translate dietary guidance into nutritionally improved food products may be the formation of a National Academies of Sciences/Institute of Medicine committee that would examine the problems, solutions, and benefits of such an approach. Collaboration provides a broader network of potential supply chain experts to establish the necessary infrastructure and recommendations.