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Whole Grain Benefits

Whole Grain and High Fiber Foods Market Importance, Latest Trends, Regional Forecast (2021 – 2026) | Cargill, Inc., Kellogg Corporation – KSU

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Chicago, United States: – A versatile new research report on the world Whole grain and high fiber food market aims to promise a unique approach to an industry assessment of the Whole Grains & High Fiber Foods market that covers the key factors driving the growth of the industry. Whole Grain & High Fiber Foods market report provides the current and future technical and financial details of the industry. It is one of the most complete and important supplements too The Research Insights Archive of market research studies. It provides in-depth research and analysis on key aspects of the global whole grain and high fiber food market. This report studies all of the key factors influencing the growth of the global Whole Grain & High Fiber Food Market including supply and demand scenario, price structure, and profit margins.

The main actors named in the report: Cargill, Inc., Kellogg Corporation, Cereal Ingredients, Inc., BENEO GmbH, Creafill Fibers Corporation, International Fiber Corporation, Hodgson Mill Inc., Grain Millers Inc., Flowers Foods Inc., Ardent Mills Corporate

Get a sample PDF copy of this report to understand the structure of the full report: (including full table of contents, list of tables and figures, diagram)

Introduction to the report:
The report shows market-oriented results that provide feasibility studies for customer requirements. The research covers qualified and verifiable aspects of the global wholegrain and high fiber foods market. The customer requirements are ensured in real time by a thorough knowledge of the market capabilities on the stage. The report examines the profiles of the major market players, highlighting ratio, capacity, production, sales, and consumption in terms of geographical areas. The research report has made extensive use of the numbers and numbers with the help of a graphical and pictorial representation that provides greater clarity in the market.

Our impartial and unbiased approach to whole grain and high fiber foods market research is one of the main advantages of this research study. While internal analysis is of great importance in market research, desk research helps in creating a research report on whole grain and high fiber foods. We don’t just take the word of third parties, we always look for justification and validation before using their data or information in our research study. We have tried to provide a holistic view of the global wholegrain, high fiber foods market and evaluate almost all of the major players in the industry, not just the celebrities. Since we are focused on the realities of the global Whole Grain, High Fiber Food market, rest assured that you are on the right track for the right information and accurate dates.

The study further examines the COVID-19 footprint in the industry and highlights the barriers businesses face, such as: B. Disruptions in supply and demand and complications in cost management. In this context, the research document helps in drawing up action plans that will ensure the long-term profitability and continuity of companies.

Important information from the market report for whole grain and high fiber foods:

• COVID-19 effect on the industry’s compensation scale.
• Expected growth rate of the market.
• Major trends in the market.
• Opportunities with strong profit potential.
• Advantages and disadvantages of indirect and direct sales channels.
• Leading distributors, dealers and dealers.

Competitive landscape:

The leading players in the whole grain and high fiber food market, their market share, product portfolio, and company profiles are featured in this report. The leading market players are analyzed based on production volume, gross margin, market value and price structure. The competitive market scenario among the wholegrain and high fiber foods market participants will assist the industry aspirants in planning their strategies. The statistics offered in this report are an accurate and useful guide for shaping business growth.

Market segmentation:

To maximize marketing campaigns, promotional tactics, and global and regional sales activities, Whole Grain & High Fiber Foods market segmentation is used to evaluate the target market into smaller parts or departments such as product category, application, and geographic regions.

Geographical Analysis:

Whole Grain & High Fiber Foods Market Segmentation By Region includes:

• North America (USA, Canada and Mexico)
• Europe (Germany, France, Great Britain, Russia and Italy)
• Asia-Pacific (China, Japan, Korea, India and Southeast Asia)
• South America (Brazil, Argentina, Colombia)
• Middle East and Africa (Saudi Arabia, United Arab Emirates, Egypt, Nigeria and South Africa)

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Reasons to Buy the Report:

Important strategic developments: The study also covers the key strategic developments in the market, including research and development, new product launches, mergers and acquisitions, agreements, collaborations, partnerships, joint ventures, and regional growth of the leading competitors operating in the market on a global and regional basis .

Analysis tools: The Whole Grains & High Fiber Foods market report has the carefully studied and assessed data of the key industry players and their scope in the market with the help of a number of analytical tools. The analytical tools such as Porter’s Five Forces Analysis, SWOT Analysis, Feasibility Study, and Return on Investment Analysis have been used to analyze the growth of major market players.

Key market characteristics:
The report has assessed key market characteristics including sales, price, capacity, capacity utilization, gross, production, production rate, consumption, import / export, supply / demand, cost, market share, CAGR, and gross margin. In addition, the study provides a comprehensive study of the key market dynamics and their latest trends, as well as relevant market segments and sub-segments.

Customization of the Report: This report can be customized to your liking to include additional data for up to 3 companies or countries or 40 hours of analyst support.

Table of Contents

Market overview: This is the first section of the report to provide an overview of the product range, product and application segments, and market size offered in the global Whole Grains & High Fiber Foods market.

Market competition by player: Here, the report shows how the competition in the global Whole Grain & High Fiber Food market is growing or decreasing based on an in-depth analysis of the market concentrate rate, competitive situations and trends, expansions, mergers and acquisitions, and other topics. It also shows how various companies are advancing in the global Whole Grain & High Fiber Food Market in terms of sales, production, revenue, and market share.

Company profiles and sales data: This part of the report is very important as it contains statistical and other types of analysis from the leading manufacturers in the global Whole Grains & High Fiber Foods market. It rates each player examined in the report based on their main business, gross margin, revenue, revenue, price, competitors, manufacturing base, product specification, product application, and product category.

Market status and outlook by region: The report examines the status and prospects of various regional markets such as Europe, North America, MEA, Asia Pacific, and South America. All of the regional markets examined in the report are examined on the basis of price, gross margin, revenue, production, and sales. This also includes the size and CAGR of the regional markets.

Market by product: In this section, all product segments of the global Whole Grain & High Fiber Food market are carefully analyzed.

Market by application: Here, various application segments of the global wholegrain, high fiber foods market are considered for research studies.

Market forecast: It starts with the sales forecast and then continues with forecasts of the sales, sales growth, and sales growth of the global Whole Grains & High Fiber Foods market. The forecasts are also provided with consideration of the product, application, and regional segments of the global Whole Grain, High Fiber Food Market.

Upstream raw materials: This section includes industry chain analysis, manufacturing cost structure analysis, and key raw materials analysis of the global Whole Grain, High Fiber Food market.

Analysis of the marketing strategy, distributors: Here, the research study delves into the behavior and other factors of downstream customers, distributors, development trends of marketing channels, and marketing channels such as indirect marketing and direct marketing.

Research Findings and Conclusion: This section is solely devoted to the conclusions and findings of the research study on the global Whole Grains and High Fiber Foods market.

Appendix: This is the final section of the report that focuses on data sources i.e. primary and secondary sources, market breakdown and data triangulation, market size estimate, research programs and design, research approach and methodology, and publisher’s disclaimer.

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Whole Grain Benefits

A Nutritionist Reveals The Real Reason We Crave Comfort Food When It’s Cold

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Do we really ask for more in cold weather?

While it’s hard to argue that shaking is considered a sport, your body uses extra energy to avoid losing heat from the body during the cooler months. This could explain that Correlation between colder temperatures and increased calorie consumption, although the difference is very small and hardly warrants another serving of mashed potatoes.

Our circadian rhythms (also known as “your body clock”) are cycles in the body that last about 24 hours Hours and controls critical functions from hunger to hormone regulation. In the cooler months when the hours of sunshine are limited, our glands respond by producing more melatonin, a hormone that affects sleep by sending a signal to your brain that it is time to rest, making you feel more sluggish during the day or feel more tired. The problem is, higher levels of melatonin can have its effects Effect on appetite by stimulating the effects of several important metabolic hormones such as insulin, ghrelin and leptin. Combined with cold temperatures or stress, this feeling of fatigue can require a quick burst of energy and a desire for more energetic food.

Another hormone that can take a deep dip when sunlight breaks is serotonin Mood swings. Foods high in carbohydrates promote serotonin production, which explains why it is natural to self-medicate with a bag of chips for a quick mood boost.

In addition to the physiological changes, the colder temperatures can mean fewer opportunities for outdoor exercise. Hence, sitting on the couch and choosing Netflix and a cup of hot chocolate can be a far more comfortable option than walking on the sidewalk. When we spend more time indoors, we’re inevitably more busy eating than usual, which is trivial pointless snacking more likely.

How to keep calorie creep to a minimum in cold weather

You can still satisfy carbohydrate cravings and get the same calming feelings from winter foods that contain ingredients that are good for you. Simply switch to whole grain, high fiber carbohydrates for breakfast, lunch, and dinner.

According to the Australian Grains and Legumes Nutrition Council, most Aussies eat “core foods” (like bread, breakfast cereals, pasta, and rice) every day, but only about 30% of those are whole grains, so most of us don’t get our health benefits, up to three times the amount in fiber and 80% more minerals such as iron and zinc. Unlike refined grains that have been stripped of bran and germs, whole grains retain many important nutrients and bioactive substances such as vitamins, minerals, polyphenols, healthy fats and lots of fiber. All adults should aim for a daily whole grain goal of 48g.

Simple ways to meet your whole grain goal during the colder months include taking a break from refined breakfast cereals, white bread, regular noodles, white rice, and salty crackers as well switch to a bowl of porridge with UNCLE TOBYS Traditional oat flakes with compote and yoghurt, multigrain bread with poached eggs, a warming soup with high-fiber legumes and buckwheat noodles or a hearty pumpkin risotto with barley. When the urge to nibble gets big, opt for high-fiber whole grains like oat-based granola bars (I love the new UNCLE TOBYS Lemon Yogurty Drizzle Bars) or brown rice crackers with added protein like nut butter or humus. The key is to combine a lean source of protein with high-quality carbohydrates to stabilize blood sugar levels and keep food cravings at bay.

If possible, it is also good to go outside during the day and try to get some sun on your exposed skin to replenish your vitamin D and serotonin levels for an extra mood boost.

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Whole Grain Benefits

Are Cheerios Healthy? Nutrients, Flavors, and More

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Cheerios have been a household staple in the United States since their introduction in 1941.

They are still some of the most popular breakfast cereals on the market and are now available worldwide.

Despite being marketed as nutritious, you might be wondering whether Cheerios are a healthy choice – and how the different strains compare.

This article examines the nutrients, flavors, and cons of Cheerios to help you determine if they are a good fit with your routine.

Cheerios are mainly made from whole grain oats.

Whole grains contain all parts of the grain, so they tend to provide more nutrients than refined grains. In addition, consuming high-fiber whole grains can help lower cholesterol levels and reduce your risk of heart disease (1).

In addition, Cheerios are low in calories and fat. They also have several essential nutrients that many people don’t get enough of, such as fiber and vitamin D (2, 3).

Notably, 1 cup (28 grams) of Cheerios provides 45% of the Daily Value (DV) of iron, which many people are deficient in. This mineral plays a vital role in transporting oxygen through your body (4, 5).

Keep in mind, however, that many of these nutrients, including iron, vitamin B12, and vitamin D, are added during processing and are not naturally occurring.

One cup (28 grams) of plain Cheerios without milk provides (4):

  • Calories: 100
  • Fat: 2 grams
  • Carbohydrates: 20 grams
  • Fiber: 3 grams
  • Sugar: 1 gram
  • Protein: 3 grams
  • Vitamin A: 10% of the DV
  • Vitamin C: 10% of the DV
  • Vitamin D: 10% of the DV
  • Vitamin B12: 25% of the DV
  • Calcium: 10% of the DV
  • Iron: 45% of the DV
  • Zinc: 25% of the DV

As you can see, Cheerios are very low in calories and lacking in protein and fat. For these reasons, they alone do not provide a balanced meal.

With 1 cup (244 grams) of 2% cow’s milk, you get an extra 122 calories, 8 grams of protein, and a boost in fat, calcium, and vitamin D (6).

If you choose non-dairy milk, which is usually low in protein, add a handful of pumpkin seeds or sliced ​​almonds to your granola for a plant-based source of protein.

Adding protein to any meal or snack can help make you feel full.

After all, Cheerios are very affordable compared to many other breakfast items.

They are kid friendly

Children aged 8 months and over can safely enjoy Cheerios, but only if they are willing to eat solid foods (7).

They are good finger food for toddlers and do not pose a great risk of suffocation, as they are easily soft when wet.

Cheerios can be a great way to get more whole grains and iron into your child’s diet. Still, it’s important not to rely on them too much. You should try to use plenty of whole foods from each food group to support optimal growth and development.

SUMMARY

Cheerios are made primarily from whole grains and contain a variety of important nutrients, including iron, fiber, and vitamin D.

Cheerios come in different flavors. In fact, there are at least 15 varieties – seasonal varieties occasionally appear.

Most are made from whole grain oats, but some varieties contain other grains, added sugars, and additional ingredients.

Some of the most popular Cheerios flavors are:

  • Easy. These are the original cheerios and are the simplest option. The first ingredient is oats. They only contain 1 gram of added sugar and no additional flavoring.
  • Honey nut. These are one of the best-selling varieties, sweetened with sugar and honey and a hint of almond flavor.
  • Chocolate. This variety is made from corn and oats, as well as cocoa powder and sugar.
  • Apple Cinnamon. Made primarily from whole grain oats and sugar, this variety also contains applesauce and cinnamon.
  • Frosted. These are made from whole grain oats and corn flour and sweetened with a sugar coating with a vanilla flavor.
  • Multigrain. This variety combines whole grain oats, corn, and brown rice. It’s sweetened with a little less sugar than other varieties.
  • Ancient grains. This variety is sweetened with sugar and is made from whole grain oats, quinoa, and rice.

You may find that many of the flavored Cheerios varieties have added sugar. When trying to cut down on your sugar intake, it is best to limit your intake of the sugary flavors or just go for the simple option.

SUMMARY

Cheerios come in many flavors. While most are based on whole grain oats, some contain additional ingredients like added sugar.

While cheerios are generally a nutritious choice, they are short in certain areas.

Very low in protein

Breakfast cereals are often marketed as a complete meal. However, most of them are very low in protein – and Cheerios are no exception.

Protein is an essential part of a healthy diet. Including a quality source of protein in every meal is one of the best ways to ensure that you are getting your body’s daily protein needs.

The recommended protein intake is at least 0.36 grams per pound (0.8 grams per kg) of body weight. For someone who weighs 68 kg, this equates to a total of around 55 grams of protein daily (8).

A 1-cup (28 gram) serving of Cheerios with 4 ounces (120 ml) whole or low-fat cow’s milk provides only about 7 grams of protein, most of which comes from the milk.

If you plan to have Cheerios as a meal, consider pairing it with a source of protein such as eggs, Greek yogurt, or scrambled tofu eggs. You can also add a handful of nuts or a spoonful of nut butter to your bowl for protein and healthy fats.

Can package added sugar

Several types of Cheerios contain large amounts of added sugar.

For example, 1 cup (35 grams) of Honey Nut Cheerios contains 12 grams of sugar – a whopping 12 times as much sugar as the simple variety (9).

Excessive sugar consumption is linked to an increased risk of chronic diseases such as heart disease, cancer, and diabetes. In addition, it can contribute to excessive caloric intake and unhealthy weight gain (10, 11).

The American Heart Association recommends limiting daily sugar intake to 9 teaspoons (37.5 grams) for men and 6 teaspoons (25 grams) for women (12).

While occasional sugar consumption is unlikely to be harmful, it is a good idea to be careful how much you eat, especially if cheerios are a staple in your diet or you routinely consume more than one serving at a time.

Opting for the simple strain is the best option to keep your sugar intake low.

Cheerios are considered processed foods

Cheerios are a processed grain product, which means that the ingredients used to make Cheerios undergo significant processing to create the final product.

Although Cheerios are made with whole grain oats, which sets them apart from other grains with more refined grains like cornmeal or white rice, many varieties of Cheerios are filled with unhealthy ingredients like cane sugar, corn syrup, and preservatives (13).

In addition, because of the processing that the oats go through to make Cheerios, eating a bowl of Cheerios is not the same as enjoying a bowl of oatmeal.

A study of 30 adults found that consuming Honey Nut Cheerios resulted in a much greater blood sugar and insulin response compared to consuming equal servings of less processed grain products, including steel cut and old-fashioned oats (14).

Although honey-nut cheerios are high in added sugar and are therefore much more likely to raise blood sugar than unsweetened grains, studies have shown that processing whole grains in general significantly affects blood sugar response, with more refined products delivering higher blood sugar and insulin spikes (15, 16, 17).

While the occasional enjoyment of Cheerios won’t harm your health, it’s best to choose less processed options whenever possible, especially if you’ve regularly consumed sweetened varieties of Cheerios.

For example, instead of your morning bowl of honey and nut cheerios, try a bowl of oatmeal with berries and a dollop of natural nut butter.

SUMMARY

Cheerios are a low protein, processed grain product and some flavors are high in sugar. You can balance your nutritional intake by adding a source of protein and moderating your consumption of the higher sugars.

Cheerios can be a healthy and nutritious part of almost any diet, but it’s important to balance your diet with other nutrients and exercise in moderation if you prefer the higher sugars.

For more protein, serve your Cheerios with high-protein or non-dairy milk, plus a scoop of nut butter or a handful of nuts. Hard-boiled eggs and omelets are also great accompaniments.

Topping your muesli with berries or sliced ​​fruits can increase your vitamin and mineral intake, while flax flour, hemp seeds, and chia seeds can add fiber and healthy fats.

Just make sure you eat a diverse selection of whole foods throughout the day to meet all of your nutritional needs.

SUMMARY

While Cheerios can be part of a healthy diet, you may want to combine them with a source of protein for a more balanced meal. It is best to avoid or limit your intake of high-sugar options.

Cheerios are classic breakfast cereals made from whole grain products. Not only are they low in fat and calories, but they’re affordable and packed full of essential vitamins and minerals.

Cheerios, however, are a processed food, and some flavors are loaded with sugar.

Therefore, you should minimize your intake or choose low-sugar varieties such as simple or multigrain. You can also increase the protein content with nuts or nut butters.

While these breakfast cereals can certainly be part of a healthy diet, you should also consume a variety of whole foods to meet your body’s nutritional needs.

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Whole Grain Benefits

Why Does What We Eat Cause Gas? What Are Gas-Causing Foods?

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What are gas generating foods?

Foods that cause gas are foods that are high in fiber and sugar, and these foods increase the amount of gas that is released in the intestines during digestion. Knowing these foods and how to consume them can reduce the gas problem. Why does the food we eat cause gas? How should gas generating foods be consumed? What foods cause gas?

Why does the food we eat cause gas?

Gas is a natural state that results from the digestion of food and is consciously or unconsciously eliminated from the body an average of 10 times a day. The reason the gas has reached levels that affect daily life is that the food in the stomach gets into the intestines without good digestion. In this case, the intestines work overtime and gas production increases. Usually, the reason foods aren’t digested well in the stomach is because they’re not chewed well. Apart from that, the consumption of fibrous or otherwise pulpy foods and sugary foods can increase the gas. Dietary fiber, which makes digestion easier in the intestines, causes gas if consumed uncontrollably.

How should gas generating foods be consumed?

It is wrong not to ingest gas generating foods to reduce the gas problem. The right solution might be not to eat gas generating foods together or on the same day.

What foods cause gas?

The list below is a list of some foods that are known to cause gas and gas due to sugar or fiber. However, this list is not an exhaustive list of foods that cause gas and gas. You can consult a specialist for the most appropriate nutritional program for your age group, vitamin, mineral and health status.

Beans
chick-pea
lens
onion
potato
Cabbage
artichoke
pea
cauliflower
celery
Brussels sprouts
asparagus
broccoli
carrot
cucumber
radish
Green pepper
banana
Apple
poverty
orange
Erik
Dried plum
Raisins
apricot
peach
beer
milk
Dairy products
cream
Ice cream
cheese
rubber
wheat
Oat bran
Carbonated drinks and juices
Whole grain bread
full grain

Does chestnut cause gas?

Chestnut is known to cause constipation. Depending on the intensity of the consumption of chestnuts, adults and babies can experience various digestive problems. It makes sense to pay attention to the amount you are consuming. There are many benefits to consuming chestnuts in a controlled amount. If you have noticed a negative effect of chestnuts on your stomach and intestines, after consuming it, you can consume such foods as tea, linden, chamomile tea.

Does celery cause gas?

Foods that contain fiber and high amounts of sugar can cause gas problems. Celery, on the other hand, is a fibrous food that, depending on how often it is consumed, can cause gas. If you pay attention to the amount you eat and chew a lot when consuming celery, you may not run into a serious problem. Celery also has many benefits.

Do peas cause gas?

Legumes like broad beans, beans, and peas cause gas. When our body digests these foods, various gases are released in the intestines that cause gas and bloating. For this reason, peas are one of the foods that you should consume wisely. When consumed carefully, peas have many benefits for the body.

Does radish cause gas?

Sometimes raw vegetables can cause gas problems. For this reason, radish is also one of the gas-increasing foods. Therefore, when eating radish, be sure to eat slowly and chew for a long time. You can enjoy radish benefits when consumed properly.

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