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Communication
Peer-Review Record

Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

Nutrients 2022, 14(1), 138; https://doi.org/10.3390/nu14010138
by Jan-Willem van der Kamp 1,*, Julie Miller Jones 2, Kevin B. Miller 3, Alastair B. Ross 4, Chris J. Seal 5, Bin Tan 6 and Eleanor J. Beck 7
Reviewer 1: Anonymous
Reviewer 2:
Nutrients 2022, 14(1), 138; https://doi.org/10.3390/nu14010138
Submission received: 29 November 2021 / Accepted: 20 December 2021 / Published: 29 December 2021
(This article belongs to the Special Issue Nutritional Value of Pulses and Whole Grains)

Round 1

Reviewer 1 Report

This is a very well written, articulated and very relevant communication, likely to be of interest to a wide audience with interests in the whole grains and whole-grain foods.

It would be good to see wide-scale adoption and use of these definitions by industry and government agencies.

I struggled to find any suggestions for any further changes or modifications to this work (other than being a little unsure if 'whole-grains' in line 127 needed the hyphan?).

 

 

 

 

 

Reviewer 2 Report

This is a proposal of Consensus definitions about Whole Grain presented aimed to improve consumer confidence in the integrity of the label and help support consumers in selecting foods with evidence-based health benefits. This adoption of the Whole Grain Initiative consensus whole grain definitions also should serve as a reference point for national regulatory authorities.

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