WHiCH FOOD PRODUCTS ARE RELEVANT CONTRiBUTORS TO iNCREASE
WHOLEGRAiN iNTAKE GLOBALLY?

Alexandra Meynier (1), Christine Leriche (1), Karl Zhou (2), Agatha Betsy (3), Andrezza Lamoglie (4), Elisabeth Riou (1)( 1 ) Nutrition department, Mondelēz International, Saclay (France)(2) Scientific and Regulatory affairs department, Mondelēz International, Shanghai (China)(3) Nutrition Communication department, Mondelēz International, Thane (India)(4) Nutrition Communication department, Mondelēz International, São Paulo (Brazil)

BACKGROUND• Daily intake recommendations for whole grain (WG) do not exist in all countries and when they exist they range between 48 g/day (as in US) and
75 g/ 2400 kcal (in Denmark for example).
• WG intakes range between 2.1-54.0 g/day in children and between 3.7-55.0 g/day in adults and are below the recommendations in all countries• Main contributors are usually bread and breakfast cereals followed by pastas and rice and then crackers and biscuits.
Aims: evaluate the nutritional quality, especially regarding sugar, fat and saturated fat contents, of cereal-based snacks as consumed in severalgeographies with very different food habits

METHODS• Several geographies were selected for this review: Europe, India and Brazil• Cereal-based snacks and the way they are traditionally consumed in these geographies have been identified• Mondelēz internal data, GNPD database from Mintel and National Food composition tables have been used to obtain nutrition composition ofthese cereal-based snacks• Nutrition composition of these products as consumed have been calculated for realistic snack portions set to provide 120 to 230 kcal (except forwholemeal bread as bread is usually not consumed alone as a snack)• Graphs have been built according to sugar, lipids and saturated fat (size of the bubbles) content per portion

RESULTSBiSCUiTS AND CRACKERS COMPARED WiTH OTHER
CEREAL-BASED SNACKS - EUROPE

Sugars (g/portion
as consumed

20

Chocolate hazelnut Breakfast Cereal with125 ml semi-skimmed milk

Sugars (g/portion
as consumed

20

15

Jaledi (batter fried andsteeped in syrup)

Chocolate filled crepes
Blueberry muffin

Chocolate hazelnut Breakfast Cerealwith 125 ml semi-skimmed milkMuesli cereals with 125 mlof semi-skimmed milk
Bread (50g)+ chocolate bar (15g)

15Bread (50g)+ chocolate bar (15g)
Bread (30g) + butter (10g) + jam (20g)
Bread (45g) + cocoa Hazelnut
Spread (15g)

10500

5
Whole wheat bread (60g)
Whole wheat bread (30g)

5Sugars (g/portion
as consumed

20BiSCUiTS AND CRACKERS COMPARED WiTH OTHER
CEREAL-BASED SNACKS - BRAZiLBread (50g) with jam (20g)
Toast (30g) with jam (20g)

1510Bubble size =Saturated fat

15Fat (g/portion asconsumed)

Chocolate cake

Breakfast cereal with
200 ml skimmed milk00

Bread (50g) with ham (20g) and cheese (20g)
Whole wheat bread (60g)
Whole wheat bread (30g)5Bread with white cheese (50g)
Toast (30g) with butter (10g)
Bubble size =Saturated fat

1015

Bread (30g) + butter (10g) + jam (20g)

Chocolate donut
Chocolate and nuts Brownies
Paneer Masala Naan (92g)00Whole wheat bread (60g)
Whole wheat bread (30g)

Bread (50g) + plain cream cheese (30g)
Cuppa
Sandwich club (100g)
Mini Samosa (40g) Bubble size =Upma (40g)
Uttapam (70g) + 1/2 pouch chutney (15g) Puffed rice snack
Saturated fat

5

Mondelēz International wholegrainbiscuits and crackers
Bread / Bread + topping

105

Blueberry muffin
Soan Papdi Classic (flaky flour based confections)semi-skimmed milk

Chocolate donut
Chocolate and nuts Brownies

Bread (50g) + plain cream cheese (30g)
Sandwich club (100g)
Bread (40g) + salami (25g)

Malpua (pancake)Pani puri (Indian savoury snack with chutney)

10 Corn flakes with 125 ml

Bread (30g) + butter (7g)
+ chocolate sprinkles (12g)Corn flakes
with 125 ml
semi-skimmed milk

BiSCUiTS AND CRACKERS COMPARED WiTH OTHER
CEREAL-BASED SNACKS - INDiA

Fat (g/portion asconsumed)

1015

Fat (g/portion asconsumed)

Other typical or traditional
cereal-based snacks
European wholegrain biscuits
and crackers• WG breads have a very nutritious nutrition profile. However,they are rarely consumed alone as snacks.
• Considering traditional WG products as consumed, inrealistic portions, they quite often display either significant
sugar and fat content or both (e.g. toast with topping,puffed rice snacks, samosa, jalebi)• Biscuits and crackers with WG have various nutrition
profiles. They are in the same range as traditional snacks
for fat, saturated fat and sugar contents. They have lower
amounts of these nutrients compared to cakes and pastries• They contain significant amounts of WG (from 5 to 26 g/portion)

Main sources: Mintel Global New Products Database, Mondelēz International product database, National food composition tables

CONCLUSiONS• In a global context where WG intakes are low in almost all countries, it is important to provide consumers a variety of cereal-based
products with significant amounts of WG• Considering the nutritional profile of traditional cereal-based snacks as consumed (e.g. with a topping, a filling or as such), it is clearthat many biscuits and crackers are as relevant WG sources as bread as consumed. Biscuits and crackers represent an additional way for
consumers to increase their consumption of WG and meet the recommended intakes• A clear labeling and communication would help consumers identify the most relevant options to increase their WG intakes