Proven Student Appeal in Study After Study.

Given USDA guidelines require whole grain-rich foods be part of student meal patterns, K-12 public school districts across the country are incorporating more whole grains and revamping school menus. Making a successful switch, however, calls for more than simply adding whole grains. Foodservice directors want to know whole grain-rich versions of favorite foods will still appeal to students. And that’s where Ultragrain® earns high marks for great taste and research-proven appeal, especially with school-age children.

The University of Minnesota recently joined with a popular regional restaurant chain to measure the response of children while eating pizzas made with 55% Ultragrain whole wheat flour. The study showed students actually consumed the whole grain-rich pizzas more than their white flour counterparts in a restaurant setting.1

In another study conducted by the same university, elementary school students sampled a range of foods made with 51% Ultragrain and compared them to traditional favorites made with white flour. The results demonstrated the students consumed pizza, fajitas and breadsticks made with Ultragrain just as much, or more than, their white-flour equivalents.2

1 Tritt, Aimee Marie. (2014) Whole grain kids acceptability of whole grain pizza crust among children in a restaurant setting. Retrieved from the University of Minnesota Digital Conservancy.

2 Chan, et al., J Child Nutrition Management, 2008

We’re proud to feature these great brands made with Ultragrain®
Ardent Mills logoArmour Specialty Marketing logoAsian Food Solutions/Comida Vida logoChef Pierre logoDomino's Pizza logo
Flowers Bakeries Foodservice logoJ&J Snack Foods Corp logoSunny Fresh logoTyson logo