Notes From the Field
Read the Whole Grain Study
Check out the full published article in the Journal of Food Science. Click here. Dr. David Killilea is a research scientist at Children’s Hospital [...]
Background and Disclosures
To more fully understand the differences among industrially produced “whole wheat” products and those produced on a smaller scale using different milling technologies—and what actually comprises those products—Community Grains brought together a science committee [...]
The Whole Grain Test: Executive Summary
This study investigates whether current systems of whole wheat production and labeling meet consumer expectations for “whole wheat”: a reasonable belief that 100% or certainly most of the kernel (“whole”) is contained in the [...]
Who Needs An Oscar When You’ve Got Good Food?
One of our favorite food events - the Good Food Awards - came and went in mid-January, and the cat is finally out of the bag: It is with great pride that we announce Community [...]
Our 23 Points of Identity Maps Grain’s Journey from Seed to Table
Growing grain and getting it to the [...]
Aroma and Flavor Notes of Bread
A really good loaf of bread made with whole-milled flour has its own special character, and because of this, there's much to savor. But how can we talk about what bread tastes like? How do we share [...]