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.
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,
February 25, 2020 – Washington, D.C. – The Grain Foods Foundation is excited to announce the addition of Siddhartha Angadi, PhD, FACSM, to its Scientific Advisory Board, effective
The first-of-its-kind analysis demonstrates infant grain consumption linked to superior diet quality January 20, 2020 – Washington, DC – A new study recently published in Nutrients, a
Grain Foods Foundation Welcomes Microbiome Expert Hannah Holscher, PhD, RD, to Scientific Advisory Board
Holscher to guide key programming and initiatives related to gastrointestinal microbiome September 24, 2019 – Washington, D.C. – The Grain Foods Foundation is excited to
TED-style sessions to focus on grain industry issues, consumer concerns and the future of food. June 30, 2019 – Washington, DC – The Grain Foods Foundation
Data Presented at American Geriatrics Society Annual Scientific Meeting May 3, 2018 — Orlando, FL — A new study published this week in the journal, Nutrients,
Cureton to guide key programming and initiatives related to gluten-free diets and celiac disease February 15, 2018 – Washington, D.C. – The Grain Foods Foundation
SCIENCE SHAPES NEW CENTURY OF SANDWICH RECOMMENDATIONS FOR CHILDREN at Centennial Meeting of Academy of Nutrition and Dietetics
October 23, 2017 — CHICAGO, IL — Although sandwiches first appeared in American cookbooks in 1916, the role they play in the U.S. diet has