Buy this 187 page market research report for “only” 3300 US$. After years of falling consumption, grains are back on the menu, with per capita use rising. Wheat, rice, oats, barley and a host of specialty grains are regaining acceptance from consumers, dieticians and nutritionists. In turn, food manufacturers are developing new grain-based products and seeing new popularity for old standbys. But the focus is on grains in their healthiest forms – whole grains – rather than refined wheat and rice products that offer less in the way of fiber or nutrition. There is a marked increase in products using the food label ‘œwhole grain.’