Our monthly summary of how you can make the most of your Whole Grains Council membership.

WGC May 2017 Member Newsletter
Dear Oldways Whole Grains Council members,

WGC members selling to the National School Lunch Program have a lot to be proud of. For the past several years they have worked diligently to put more whole grains onto kids' lunch trays and kids all over the country are giving their food two thumbs up!

Sue Kirchstein, director of food services for the Menomonee Falls School District in WI, explained to a USA Today reporter that students got "used to the whole-grain rich, low sodium and reduced fat milk products of the Obama administration, in part, because food manufacturers were doing a great job with the guidelines." To read more lunchroom success stories, make sure you catch Kelly's blogpost

If you sell to foodservice and the NSLP, join our Foodservice Directory! Fill out a listing here and we'll help increase your company's visibility and send more customers your way. 
There's Still Time to Fill Out Our Member Survey!

Last month we asked you to help us understand which projects and resources would be most beneficial to you and get some ideas for our 2018 conference. We've had great feedback and there's still time to send us your thoughts and opinions if you haven't already! 


So far you've told us you'd like:

  • more information about international whole grain markets
  • more resources to counter the grain-free movement and remind consumers that gluten-free doesn't mean grain-free
  • more of our resources translated into Spanish
  • more infographics that you can share on social media and use in your marketing
  • to hear more about the just-in-time milling movement at our next conference
  • to hear from market analysts, farmers, technical manufacturing experts, chefs, and bakers at our next conference

There is still time to take 10 minutes to tell us what you'd like to see us focus on and who you'd like to hear speak at our conference. Many thanks from the WGC team!

Caroline's Tip: Updates to the 50%+ Stamp: Canada YES, FSIS NO
We are very happy to announce that Canadian products can now use the new 50%+ Stamp. Just remember that Canada has different rules about whole grain labeling:

50%+ Stamp:
- Canada: 50% of ingredients are whole grain
- US and elsewhere worldwide: 50% of grain is whole grain

Our web developers will soon upgrade all existing, qualifying products in our database so that you can easily identify which of your Canadian products qualify for the new Stamp!

Unfortunately, FSIS has decided that they will not allow the 50%+ Stamp to be used on products containing meat and poultry, which fall under FSIS regulation in the US. FSIS products using the Stamp will continue to use either the 100% or Basic Stamp. All other products worldwide may use the new 50%+ Stamp. 
What's Hot in Whole Grain Sales?

Through a partnership with SPINS, a leading provider of retail consumer insights, analytics and consulting for the natural, organic and specialty products industry, the WGC gets regular updates on sales of products using the Whole Grain Stamp. According to SPINS data, here are some of the hottest categories in the 52 weeks ending March 19, 2017 (compared to the previous 52 weeks):

We're delighted to see that foods like burritos, soups, and boxed mac & cheese are being made with more and more whole grain and that these products are at the head of the pack, leading the momentum toward more sales of whole grain products. 
Don't Miss These Upcoming Webinars

Wednesday, May 24:
The Sustainable Food Trade Association is hosting an online webinar on Wednesday, May 24 at 10AM PT to discuss challenges and solutions related to communicating company and product values. Speakers will include Traditional Medicinals, Outpost Food Co-op, and Localize. The webinar is free for Sustainable Food Trade Association members and costs $25 for non-members. Click here to register online. 

Wednesday, June 14:
Beyond Celiac is hosting a webinar called, Sorghum, a Super Food: Increasing Healthy Options for All by Substituting Ancient Grains . The event will take place on Wednesday, June 14 at 12PM PT and will explore the versatility and adaptability of sorghum by looking at a wide range of menu applications for this ancient grain. The Cal Poly Campus Dining team will be joining the discussion to share their insights using the grain in their dining facilities. Register here to listen in. 
Our New Oldways 12 Ways Book is Here

The newest book in the Oldways collection has just been released and we think you're going to love it. 12 Ways to Use Vegetables, has been created to inspire you and your customers to experiment in the kitchen, and discover at least a dozen different ideas for incorporating vegetables, from artichokes to zucchini, into home-cooked meals. It's chock-full of dips and sandwich fillings just waiting to be served up on your delicious whole grain crackers and breads, and many of the recipes make great accompaniments to cooked grains or whole wheat pasta. Order your e-book or hard copy today!

Caroline Sluyter
Stamp Program Manager

Kelly Toups, MLA, RD, LDN
Program Director

Cynthia Harriman
Director of Food and Nutrition Strategies

... and from all of the Oldways and Whole Grains Council staff
Oldways is a nonprofit food and nutrition education organization inspiring good health through cultural food traditions and lifestyles. The Oldways Whole Grains Council is only one of our many successful programs. Check out our website to learn more