Cynthia Harriman, Director of Food & Nutrition Strategies for Oldways and the Whole Grains Council, spoke on the many conflicting “Definitions of Whole Grain Ingredients and Foods” at a conference titled “Whole Grains: the Next Superfood,” held April 16-17 in Savannah, GA. This event was the AACCI Milling & Baking Division’s spring conference, where experts crafting baked goods exchanged the latest research and techniques. You can read an account of the conference on the WGC blog, or download Cynthia’s presentation here.