A global definition of whole grains has been elusive for several reasons, primarily due to differences in cultural, culinary and regulatory contexts across the world, Carlos Abundancia, outreach area lead at the European Food Information Council (EUFIC), told Ingredients Network.
Variations in the ingredients cause challenges due to grain types and processing differences. Whole grains include a broad category of cereal grains, pseudocereals (like quinoa) and their derived products. Processing methods, such as milling, sprouting or fermentation, can alter the grains’ structure and nutrient profile, creating disagreements over what qualifies as “whole”.
Whole grain definitions around the world
Definitions of whole grains vary globally, reflecting cultural, regulatory, and scientific differences. “These discrepancies have implications for food labelling, consumer understanding and dietary guidelines,” said Anbundancia.
● European Union (EU)
The EUFIC said the European Union’s (EU) definition lacks harmonisation across member states. Some countries, like Denmark and Germany, have stringent guidelines requiring a certain percentage of whole grains in products labelled as “whole grain”. In contrast, other nations rely on broader or less regulated interpretations. “This inconsistency affects cross-border food labelling and trade,” Anbundancia said.
● The UK
There is no single legally binding definition of whole grains or whole grain foods. However, organisations such as the Institute of Grocery Distribution (IGD) suggest a product should contain at least eight grams of whole grain ingredients per serving to be labelled as a whole grain food. “This recommendation is not enforceable and allows variability in products marketed as whole grain, some of which may also be high in sugar or fat,” he said.
● The US
The US Food and Drug Administration (FDA) defines whole grains as cereal grains consisting of the intact, ground, cracked or flaked kernel, including the bran, germ and endosperm in their original proportions. Products must retain these components to be labelled as “whole grain”.
The FDA has released draft guidance indicating that foods should only be labelled “whole grain” if 100% of their grain ingredients are whole. “Because it is only draft guidance, the application of this standard is not consistent,” Anbundancia said.
● Australia and New Zealand
Food Standards Australia New Zealand (FSANZ) defines whole grains similarly to the US but with added flexibility. Products can include processed grains if the key components remain in the correct proportions. “There is no strict minimum content requirement for labelling, creating room for variation in product representation,” said Anbundancia.
● Asia
In countries like Japan and South Korea, whole grain definitions are less standardised and often influenced by traditional dietary practices. For example, while brown rice is an everyday whole grain staple, the nations focus less on mixed or processed grains. “Whole grain education and labelling are still emerging concepts in many parts of Asia,” added Anbundancia.
