ABSTRACT
This chapter reviews novel whole-grain foods with primary focus on Healthcare and nutrition. Increase in incidences of gluten intolerance and rise in the awareness of the health-conscious consumers are the factors that attracted food manufacturers to develop food product formulations that meet the definitions of whole-grain foods and dietary requirements of consumers. The chapter focuses on whole grains, nutrient composition, alternatives to cereal grains, dietary fibers as the driving element for enhanced consumption of cereals, and few examples of novel trends in the food industry. The chapter lays down critical information for opportunities to explore and literature studies that promise the potential use of noncereal ingredients that enhance the overall performance of whole-grain foods.
