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Wheat Foods Council Celebrates 40 Years Of Nutrition Education

Wheat Foods Council 40th anniversary logo

The Wheat Foods Council (WFC), a nonprofit organization dedicated to educating the public about the importance of grains, complex carbohydrates, and fiber, is celebrating 40 years of all things wheat foods.

“Wheat producers across the country joined together in 1972 to create the Wheat Foods Council as a national organization to promote the entire category of wheat-based foods, including baked goods, cereal, crackers, pasta, sweet goods and tortillas,” said Wheat Foods Council President Judi Adams, MS, RD. “Since then, our organization has established itself as a leading source of science-based information on wheat and grain foods nutrition. Though the times have changed, we remain committed to our ongoing mission of increasing awareness of dietary grains as an essential component of a healthful diet.”

“In the 40 years since its founding, the WFC has evolved into a leading authority on wheat and grain foods nutrition,” added WFC Chair Brent Robertson, a wheat farmer in Perkins, Lincoln and Chase counties, Neb. “As growers, we feel strongly about the part we play in delivering healthy, nutritious grain products to help feed people around the world. The Wheat Foods Council, with its grounding in sound nutrition science, provides an important resource to our ultimate customer—consumers—to assist them in better understanding the role wheat and grains play in a healthy diet.”

Today, the WFC is comprised of more 35 member organizations, including grain producers, millers, baking suppliers, life science companies, and cereal manufacturers. The group reaches out to and partners with a range of audiences, including educators, consumers, chefs, health and nutrition professionals, and supermarket and retail dietitians.

The WFC will mark this important milestone as part of its participation as an exhibitor at the Academy of Nutrition & Dietetics (AND) Food & Nutrition Conference & Expo, Oct. 7-9, in Philadelphia, Pa.

 

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