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CONSIDER Whole grains With the exception of those few that have celiac disease, consumers generally accept the health benefits of grains, and especially whole grains. The USDA recommends eating grains daily with at least half of those being whole grains. If you don't suffer from celiac, gluten intolerance or some other reason that warrants the cut-back of grains, there's good reason to eat whole grains. "You're getting fiber, a healthy plant-based protein, vitamins, minerals, and a variety of phytochemicals that will improve your health," says Lilian Cheung, DSc, RD, a lecturer in nutrition at the Harvard School of Public Health. Whole grains contain all the parts of the original kernel, the bran, germ, and endosperm. In refined grains the bran and germ are taken out. Whole Grains Growing In Popularity "Eating whole grains instead of refined grains substantially lowers triglycerides, blood pressure and insulin levels. Any of these changes would be expected to reduce the risk of heart disease." Lilian Cheung, DSc, RD, a lecturer in nutrition at the Harvard School of Public Health Health benefits aside, whole-grain products sell, and they continue to sell more and more. Putting multiple whole-grain items in 71% The success of the Whole Grain Stamp shows the awareness of your bakery, using whole-grain breads consumer desire to buy more whole grains and whole-grain products. for sandwiches, and offering other As of January 2015, the Whole Grain Stamp is on over 10, 000 different whole-grain dishes at your foodser- products. A report published in a 2010 Journal of the American vice department will give you better Dietetic Association states the most common packaging symbol that access to that market. dieticians recommend to their clients is the Whole Grain Stamp. of of consumers say their purchases are driven by consideration of calories. According to the 2012 Food & Health Survey from the International Food Information Council (IFIC) Foundation, the presence of whole grains in a product is a strong factor in influencing consumers to buy a product. When asked what considerations drove their purchases, consumers' top choices were calories (71 percent), whole grains (67 percent), fiber (62 percent), sugars in general (60 percent), sodium/salt (60 percent), and fats/oils (60 percent). 22 * MAR + APR 2015 * instore

Table of Contents for the Digital Edition of instore - March + April 2015

instore - March + April 2015
Editor's Note - Knowing Hispanics: Authenticity is Key
What's Ahead
Table of Contents
News - On Our Radar
Shopper Demographics - Trending Pie
Trendspotting - Muffin Inclusion
Trending - Deli Prepared Salads
Trendspotting - Hispanic Snacks
Consumer Insights - Babyboomers
Diet Trends - Consider Whole Grains
Hispanic Influence
Success Stories
Merchandising - Wedding Season
Top 10 Trends for 2015
Seasonal Promotions - Prepare for the Scary Season
Specialty Foods - Italian Meats
Specialty Cheese - Promoting Hispanic Cheeses
Packaging Trends - RPC Guidelines
Product Trends - First to Market
Product Showcase
Next Up/Ad Index

instore - March + April 2015