In This Issue
Gluten Free Wheat?
Product Directories
Welcome Kelly Toups
Register for our Conference
Whole Grains: Breaking Barriers
in Boston 
Nov. 9-11, 2014 
Learn more by clicking this button 

First registration from each WGC member company 
is free!
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An Oldways Family Program

Oldways is a nonprofit food and nutrition education organization, inspiring good health 
through cultural food traditions and lifestyles.
August 2014

Dear Whole Grains Council members,

We're just a little more than a week away from Whole Grains Month, celebrated during the month of September. Whole Grains Month offers a great "hook" for drawing attention to your whole grain products in social media and on your website.  Need a logo to make a graphic splash? We can provide you with our handy "September is Whole Grains Month" graphic, shown below. You can download it here.

How to Make Wheat Gluten Free (really!!)


That's not a typo. Researchers in Italy have developed a ground-breaking, natural way to render ordinary wheat gluten free using a traditional sourdough fermentation process. And they've already conducted human trials showing that people with celiac disease have 100% tolerance for baked goods made with this legally gluten-free wheat.

Researcher Marco Gobbetti will explain it all, at our upcoming conference November 9-11 in Boston. Titled Whole Grains: Breaking Barriers, this Oldways / WGC conference will also feature other hot topics that are affecting sales of grain products. Is modern wheat unhealthy? Why is celiac disease on the rise? What defines a healthy carb? How are consumer attitudes to whole grains changing? What are supermarkets and convenience stores doing to promote whole grains? Which whole grain marketing strategies work best?

Here are five good reasons why you should attend this conference: 

  1. Media connections -- mingle with our top corps of national media, and make them aware of your products
  2. Marketing savvy -- put your finger on the pulse of the whole grain consumer
  3. Networking opportunities -- trade ideas with other marketeers, product developers, and health experts
  4. Convenience -- Sunday eve to Tuesday noon schedule gets you back in the office quickly
  5. Value -- The first registration from each WGC company is free, and extra people save $300 off the standard rate.

Register today, while there are still spaces and discounted hotel rooms available. All conference sessions (and discounted rooms) are at the Hyatt Boston Harbor, convenient to Boston's Logan Airport.

A big thanks to our conference sponsors: Bob's Red Mill, Arnold/Brownberry/Oroweat, King Arthur Flour (Event Sponsors); Barbara's Bakery/Weetabix, Bay State Milling, Dunkin' Brands, General Mills, Grain Millers, International Pasta Organisation, Nature's Own, Quaker/Frito-Lay, Riviana, Uncle Ben's (Benefactor Sponsors); To Your Health Sprouted Flour, Mestemacher/Carl Brandt, HomeFree (Supporters). Deadline for additional sponsors is September 15. 

New Ways to Promote Your Grains & Flours
We've created two new ways for WGC members to promote their grains and flours on the WGC website and we invite you to participate in either one -- or both!

Mail Order Grains + Flours (B2C). Consumers often contact us asking where they can buy millet in Miami, teff in Tucson, or sorghum in Sacramento. We can't advise them about local stores - but we can send them to reliable online sources. If you sell plain whole grains or whole grain flours online in consumer-friendly quantities, we'd like to include you on our new listing page, which you can see here.

Ingredient Sources (B2B). We also get a fair number of calls from companies asking where they can find organic white wheat, sprouted rye, gluten-free oats, or other whole grains in bulk quantities. We want to help these companies -- while also helping our ingredient-based members find new customers. Now we'll be able to send a simple link in answer to such queries, directing them to this new page.

Contact Mallory Cushman ([email protected]) if you'd like your products included in either or both of these directories. We've posted instructions in the For Members section of our website so you'll know what information to send us for a clear and complete listing.
Welcome Kelly Toups to WGC Staff
Oldways and the Whole Grains Council would like to welcome Kelly Toups, the newest member of the WGC team. Kelly is a Registered Dietitian who's worked in retail (at Whole Foods) and in foodservice (Boston College dining service), giving her a useful perspective on both consumer attitudes and marketing challenges related to whole grains. Most recently, she worked as a research fellow for Frances Moore Lappé, author of Diet for a Small Planet and many other books.

While Mallory Cushman, WGC Stamp Program Manager, will continue to be your main contact for anything related to memberships and use of the Whole Grain Stamp, Kelly will be heading up the promotional/events side of the WGC. She'll be creating fun ideas for Whole Grain Sampling Day and Whole Grains Month, answering consumer questions, and helping the media to write accurate and compelling stories about whole grains.

Kelly says, "In my experience, most people find that with a little bit of creativity, what's nutritious is also delicious! Drawing on my background in recipe editing, health campaign programming, and food systems research, I am more than eager to share my passion with both consumers and manufacturers alike, in order to get everyone excited about whole grains."
Best regards,

Cynthia Harriman
Director of Food and Nutrition Strategies
[email protected]

Mallory Cushman
Stamp Program Manager
[email protected]

Kelly Toups
Program Manager
[email protected]

... and from all of the Oldways and Whole Grains Council staff