- Can whole wheat bread products like pitas, English muffins, bagels, and naan contain added sugars, fats, oils or salt (i.e. sodium)?
A certain amount of fats, sugars, salt, and oils may be required to manufacture whole wheat bread products like pitas, English muffins, bagels, and naan and, therefore, the criteria “without added sugars, fats, oils, or salt (i.e. sodium)” (7 CFR 246.10(e)(12)) does not apply to these foods. This is consistent with the FDA’s Standard of Identity (SOI) for whole wheat bread (21 CFR 136.180), which allows for certain other optional ingredients in small amounts in bread, roll, and buns per 21 CFR 136.110.
- Does the requirement “must contain at least 50 percent whole grains with the remaining grains being either enriched or whole grains” apply to both whole wheat bread and whole grain bread?
No. WIC regulations at 7 CFR 246.10(e)(12) requiring that bread contain at least 50 percent whole grains with the remaining grains being either enriched or whole grains applies to whole grain bread. Whole wheat bread, buns, and rolls must conform to FDA’s Standard of Identity (SOI) (21 CFR 136.180).
- How do WIC state agencies determine if a whole grain bread contains at least 50 percent whole grains?
To determine if whole grain bread meets the criteria that it contains at least 50 percent whole grains, it must meet one of the following:
- the product labeling includes one of the two FDA whole grain health claims, “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers” or “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease”;
- the “Rule of Three” criteria, as used in the Child and Adult Care Food Program (CACFP). Under the Rule of Three, the first ingredient (or second after water) must be whole grain, and the next two grain ingredients (if any) must be whole grains, enriched grains, bran, or germ (see the CACFP’s non-exhaustive list of whole grains that may be the first ingredient and brans and germs that may be the second or third grain ingredient); or
- the manufacturer provides written documentation that the product contains 50 percent or more whole grains by weight.
- When using the “rule of three,” can cultured wheat flour be considered a grain ingredient to determine if a bread product meets the whole grain bread criteria?
No. Cultured wheat flour is not a whole or enriched grain ingredient. Therefore, it cannot be considered in the “rule of three” when determining if a bread product meets whole grain criteria in regulations.
- Are other flours in small amounts allowed in the ingredient list for whole wheat bread? For example, can whole wheat bread include cultured wheat flour if it is listed farther down in the ingredient list?
The FDA’s Standard of Identity (SOI) for whole wheat bread, rolls, and buns (21 CFR 136.180) allows for certain other optional ingredients in small amounts, including other non-wheat flours. As long as the products meet the SOI for whole wheat bread, rolls, and buns, (i.e. the name of the food is “whole wheat bread”, “graham bread”, “entire wheat bread”, “whole wheat rolls”, “graham rolls”, “entire wheat rolls”, “whole wheat buns”, “graham buns”, or “entire wheat buns”, as applicable) they remain eligible for the WIC program.
- Do the new whole grain options include flour, for example sorghum or whole wheat flour?
Whole grain flours do not meet the criteria for “other intact whole grains" unless specifically identified in WIC regulations at 7 CFR 246.10(e)(12).
- What type of grains besides rice can be offered?
Whole grain options include brown rice, wild rice, quinoa, bulgur, oats, whole-grain barley, millet, triticale, amaranth, cornmeal (including blue), corn masa flour, whole wheat macaroni (pasta) products, whole wheat bread products (for example pitas, English muffins, bagels, naan), soft corn or whole wheat tortillas, buckwheat, teff, kamut, or sorghum, wheat berries, and other intact whole grains (for example, red rice, black rice, freekeh, spelt, farro).
- Are blue corn tortillas WIC-eligible?
Yes. Blue corn tortillas may be WIC-eligible. WIC Regulations at (7 CFR 246.10(e)(12)) allow soft corn tortillas that are made from ground masa flour (corn flour) using traditional processing methods e.g., whole corn, corn (masa), whole ground corn, corn masa flour, masa harina, and white corn flour.
- Does fully cooked, "heat and eat" brown rice meet the criteria for a whole grain?
Yes. Fully cooked "heat and eat" brown rice without added sugars, fats, oils, or salt meets the requirements for a whole grain. WIC regulations at 7 CFR 246.10(e)(12) allow instant, quick, or regular cooking brown rice. Heat and eat rice is precooked instant rice that has been dehydrated and processed to shorten the cooking time.
- Are chia seeds and flax seeds allowed as whole grains?
No. WIC regulations at (7 CFR 246.10(e)(12)) do not specify chia or flax seeds as WIC-eligible whole grain foods. Additionally, while the final rule allows state agencies the option to identify and authorize other intact whole grain options without added sugars, fats, oils or salt (i.e., sodium), the Dietary Guidelines for Americans does not classify classifies chia and flax seeds as whole grains.
