New approach to classifying wheat-based food products is emerging in the US

Grain-based food products in the United States are preparing for new regulatory changes that could significantly reshape how wheat is classified and consumed. According to Lee Sanders, founder and president of the Lee Sanders Strategy Group, a wave of initiatives under the “Make America Healthy Again” (MAHA) movement may reshape federal policy on school meals, as well as the definition of ultra-processed foods (UPF).

He notes that potential updates to FDA rules and the upcoming 2025–2030 Dietary Guidelines for Americans could influence federal nutrition programs, particularly school meal schemes, where grain-based servings may face reductions.

Sanders emphasizes that the United States currently lacks a single federal definition of “whole grain products,” creating regulatory uncertainty between the FDA, USDA, and education-based nutrition programs. In his view, this inconsistency is slowing innovation in wheat production and food nutrition strategies.

The expert also points to a decline in whole wheat flour production, which fell below 4 million hundredweight in the first quarter of 2026 — the lowest level on record since USDA data collection began. At the same time, he argues this creates space for new approaches to evaluating grain quality, not only through classification systems but also through nutritional value.

Sanders stresses that modern wheat breeding innovations could significantly change the situation. In particular, new varieties with higher levels of fiber and resistant starch are being developed, which can deliver much higher nutritional value even in standard flour.

He adds that new technologies allow fiber content to be increased without altering the taste or texture of products, which could be especially important for school meal programs and for addressing fiber deficiencies in the American diet.

In his view, future nutrition policy should move away from the simple distinction between whole grain and refined grain products toward an assessment based on functional nutritional value and health outcomes. This, he says, could form the foundation of a new era in grain-based foods and the “food as medicine” approach.

Tags: flour, food