The publication of a new ISO International Standard defining whole grain as an ingredient and setting technical criteria for labelling whole-grain content in foods ( ISO 20810:2026, “Whole grain — Definition and technical criteria) marks a major milestone for public health, nutrition policy and consumer transparency worldwide.
For the first time, a globally harmonized, science-based reference brings clarity to what “whole grain” means, how whole-grain content should be calculated, and how it can be communicated clearly and credibly on food labels. This standard provides a shared foundation for governments, health authorities, schools, food manufacturers, retailers and consumers. The ICC Wholegrain Initiative played a decisive role as a partner in achieving this milestone.
For more insights on why this standard matters and what ICC Wholegrain Initiative recommends as next steps, read the following New ISO Standard Lays the Groundwork for a Whole Grain Generation.
Read also the ISO Newsletter.
