Welcome to the Grain Foods Foundation Press Releases
The Grain Foods Foundation (GFF) is the only organization devoted to promoting the consumption of grain-based foods. GFF is a joint venture of the baking, milling and allied trade industries. It is committed to nutrition education programming that is firmly rooted in sound science and engages with healthcare professionals, media, policymakers, consumers and investors alike.
GFF advocates for ALL grain foods and believe everybody needs grain food to enjoy a happy and healthy life.
The new campaign is designed to deliver real-life solutions to health influencers and consumers so they can easily adopt grain food products into a healthy
Ms. Ball assumes position after serving as Director of Public Relations and Science for nearly 10 years. January 26, 2022 – Washington, DC – The Grain Foods Foundation (GFF) is
Grain Foods Foundation Welcomes Gut Microbiome Expert Stephen Lindemann, PhD, to Scientific Advisory Board
Lindemann to use significant knowledge of microbiology to assist with programming and initiatives related to the gastrointestinal microbiome September 30, 2021 – Washington, D.C.
New study reveals the removal of specific refined grains from diets can lead to an increased percentage of Americans not meeting recommendations for several shortfall
In-depth analysis shows dietary glycemic index not a determinant of weight gain or loss. August 12, 2021 – Washington, DC – A study recently
Review of data highlights benefits of consumption, need for continued research and improved messaging April 6, 2021 – Washington, DC – A new study recently
2020-2025 Dietary Guidelines for Americans recommend grains at all life stages, maintains existing serving size for whole and enriched grains
Washington, D.C. – The Grain Chain, a farm to fork coalition of stakeholders in the grain industry sector and chaired by the American Bakers Association
Review of data highlights benefits of consumption, need for continued research, and improved messaging. WASHINGTON, April 6, 2021 — A new study recently published in Current Developments in Nutrition,