Industry News | July 29, 2014

Whole Grains Council Present First Whole Grains Conference

In response to serious consumer and media misinformation about the role grains play in healthy diets, Oldways and the Whole Grains Council are organizing a cutting-edge conference, called Whole Grains: Breaking Barriers, for November 9-11 in the nonprofit organization’s hometown of Boston at the Hyatt Boston Harbor.  The conference brings together industry influencers including manufacturers, foodservice, scientists, health professionals, and more to discuss the essential information needed to fully understand today's top, pressing grain issues.

The conference comes at a critical time. During the past 10 years, whole grains have broken barriers and moved into mainstream America, where they are currently mandatory in school meals programs and included in dietary guidelines.

“Now, however, just as old habits and preferences are giving way to an appreciation of the nuttier, fuller taste of whole grains, new barriers are arising as misinformation spreads about gluten-free diets and grain-free diets,” says Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council and Oldways.  “Our Whole Grains: Breaking Barriers conference will set the science straight, with strong messages and essential information about whole grains, and will provide practical solutions for improving public health.”

The conference will feature Keynote Speaker Dr. Alessio Fasano, a leading experts on gluten and celiac disease. Other topics and speakers include:

·      Whole Grain Trends and Consumer Attitudes, featuring June Jo Lee, VP of strategic insights at The Hartman Group

·      Health Benefits of Whole Grains and the Role of Intact Grains, with Nicola McKeown, PhD, associate professor at the Friedman School at Tufts

·      What Did Paleo Man Really Eat? with David Katz, MD, director of Yale University Prevention Research Center

·      Today's Wheat: Fact and Fiction, with Brett Carver, PhD, professor at Oklahoma State University

·      Wheat Belly and Grain Brain: the Pitfalls of Pseudo-Science, with James Hamblin, MD, senior editor at The Atlantic

·      Chefs' Panel: If You Menu It, They Will Come, with Martha Rose Shulman, columnist at The New York Times

The conference, which offers 12 Continuing Professional Education (CPE) credits for registered dietitians, will also feature cooking demonstrations and tastings and networking opportunities.

The conference is open to everyone interested in whole grains, including health professionals, media, manufacturers, marketers, farmers, and product developers.  

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.