Second research study shows pitfalls of grains avoidance.

Experts believe current confusion a hindrance to consumption.

Adding whole grains to baked foods requires making adjustments with raw materials and formulations to ensure it tastes good.

Bakers must consider a host of factors when adding whole grains to a formulation.

Health-seekers already want them while a stealth approach might work with the fast-and-familiar group.

Taste, texture and color may vary based on sourcing and processing.

Company will operate as an independent subsidiary of Flowers Foods.

Sixty-four percent of Americans have increased whole grain consumption.

Whole grain pizza crusts are being used to create healthier school lunches.

WGC director cites ways in which industry can focus efforts for maximum impact.