Global Food Systems / Health & Nutrition
G. Michael Listman,1 Carlos Guzmán,1 Natalia Palacios-Rojas,1 Wolfgang H. Pfeiffer,2 Felix San Vicente,1 and Velu Govindan1
Biofortification is a promising approach to improve nutrition. CGIAR institutions, working with national research organizations and partners, are developing and releasing maize and wheat varieties with enhanced levels of essential micronutrients.
This article presents biofortification (the process of breeding food crops to create crops that are richer in micronutrients) as an evidence-based nutrition strategy for increasing the intake of key micronutrients through diets.
Sofia Lourenço,1,2 Gitte Laub Hansen,3 Bente Stærk,4 Per Frank,5 and Camilla Toft Petersen6
Average whole grain intake of Danes has increased dramatically. The role of the Danish Whole Grain Partnership in successfully promoting healthy diets is described.
Rizwan Yusufali1 and Tobi Durotoye2
To address micronutrient malnutrition, the Strengthening African Processors of Fortified Foods Project seeks to increase the availability of fortified foods by enhancing the capacity of food processors to meet national food fortification standards.
John Athanatos and Indra Mehrotra
This issue of Cereal Foods World (CFW) continues the Global Food System super theme, with articles describing the challenges surrounding global food and nutrition security and offering solutions for achieving a more secure and healthy global population.
Nicola M. McKeown2 and Timothy S. Griffin3
Increasing whole grain intake improves the nutritional profile of diets and could lead to improved health. To meet increased global demands for grains changes in public health practices and behaviors must be encouraged.
Whole grain flours contain more nutrients than refined flours. Consumption of whole grain foods can improve intake of vital nutrients and overall diet quality, providing a rationale for including whole grain recommendations in dietary guidelines.
Caleigh Sawicki,2 Kara A. Livingston,3 and Nicola M. McKeown4
Several mechanisms exist whereby substitution of refined grains with whole grains will lead to decreased cardiovascular disease risk. This review highlights some of the emerging research linking higher whole grain intake to improved health.
Vanessa Costa2 and Andrea Johnson3
Changing perceptions of consumers are driving health, nutrition, and wellness trends. The general shift toward more healthful eating patterns, plant-based diets, and high-protein foods and the “free-from” movement are favorable for cereal food categories.
Arnaud Dubat,1 Mathilde Berra,1 and Byung-Kee Baik2
CHOPIN Technologies has developed an automated solvent retention capacity measurement method with the aim of eliminating operator impacts and standardizing test conditions. This method has been evaluated through a collaborative study.
This Spotlight features an interview with Partners in Food Solutions, a nonprofit consortium of global food companies that is working to increase the growth and competitiveness of food companies in Africa and beyond.
In this interview with AACCI — Cereals & Grains Association Member Kathy Wiemer, she discusses her career, her work with AACCI, and future challenges and opportunities for cereal grains created by the expanding global food system.