Federal nutrition guidance is shifting, and wheat foods are right in the middle of the conversation.
Erin Ball with the Grain Foods Foundation and Leah Johnston with Wildhive Strategic Communications join Aaron Harries to explain how the grain foods industry is responding to new dietary guidance, concerns about grains in school meals, and the need for science-backed communication.
The episode also takes on the growing debate around ultra-processed foods. Ball and Johnston make the case that wheat foods should be discussed through the lens of nutrition, affordability, accessibility and real eating habits—not just broad processing labels that may confuse consumers and overlook the value of enriched and whole grain foods.
