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 Story

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 output [...]

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 [...]