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Mission Statement
The Wheat Foods Council is an industry-wide partnership dedicated to increasing wheat and other grain foods consumption through nutrition information, education, research and promotional programs.
Vision
The American public will increase their consumption of grain foods for the health benefits and the enjoyment they provide.
History
Wheat producers created the Wheat Foods Council in 1972 when U.S. per capita flour consumption was at an all-time low of 110 pounds per person. Success generated new ideas and support for the Council and membership now includes grain producers; millers; baking, cereal and tortilla companies; and related associations. The Council is the only national organization that promotes the entire category of wheat-based foods, including bread, cereal, crackers, pasta, sweet goods and tortillas.
Who is the Wheat Foods Council?
A health and nutrition professional… a health-conscience consumer expert… a media member… a cook… and a friend. That’s who the Wheat Foods Council (WFC) is to families everywhere. The WFC is a national nonprofit organization formed to help increase awareness of dietary grains as an essential component to a healthy diet.
The Council provides recommendations and recipes for all types of meals ranging from Tomato Basil Pasta to Fruit Dessert Pizza and everything “grain” in between. The web site is also a one-stop shop to find health and nutrition information with links to government agencies and other nutritional sites.
Collectively, the WFC consists of grain producers, millers, bakers, baking suppliers, life science companies and cereal, tortilla, and pasta manufacturers. WFC develops sound nutritional, educational, and promotional programs that reach health, nutrition, and opinion leaders, media, school foodservice directors, retailers, and consumers.
Annual Report
Click here to download our 2004-2005 Annual Report (PDF)
Click here to download our 2005-2006 Annual Report (PDF)
Click here to download our 2006-2007 Annual Report (PDF)
Biotechnoloy Statement
It is the position of the WFC that modern biotechnology in the food industry is a tool that can increase food product quality, safety, nutrition and manufacturing with increased production and efficiency of agricultural practices to meet a growing food demand domestically and abroad.
For hundreds of years, plant breeders have improved plants and agriculture to produce a safe, abundant supply of better-tasting and more nutritious foods. Using an increasing knowledge and understanding of all living things, researchers are now able to more precisely and efficiently identify, isolate and transfer select traits to valuable plants. Products developed using these modern biotechnology techniques can enable farmers to safely grow and harvest food using fewer natural resources and chemicals. The U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), the Environmental Protection Agency (EPA), the World Health Organization (WHO), numerous other regulatory bodies and academic experts strongly agree that current comprehensive studies and methods of testing ensure that biotechnology foods are safe, nutritious and wholesome as any other foods.
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