Compilation of an Australian database of manufactured and packaged food products containing wholegrain ingredients

• A wholegrain database was compiled utilising data obtained from the food industry.
• Data were collected for n = 385 food products from 46 food companies.
• Key foods were raw grains, pasta, breakfast cereals, breads and savoury biscuits.
• The wholegrain content of foods varied widely within food groups.
• Collaboration with the food industry is an important strategy for building FCD's.

Comprehensive food databases are critical components of translational nutrition research. The food industry maintains proprietary data on the wholegrain content of manufactured food products which are available for collation. The aim of this study was to systematically collate wholegrain composition data on Australian manufactured and packaged food products. Wholegrain content data (g) per 100 g of product were retrieved from the Australian food industry via the representative body the Grains & Legumes Nutrition Council™, direct data transfer from food manufacturers and product packaging. Products were coded according to the food grouping hierarchy applied in the AUSNUT (Australian food and nutrient) 2007 database. The mean, median, standard deviation and range of wholegrain (g) per 100 g and serving of product were calculated for each food group. The mean and range in wholegrain content (g/100 g) of major food groups were: flours/cereal-grains (uncooked) (100.0; –); regular breads/rolls (37.6; 5.1–70.0); muffins/flat/sweet breads (40.5; 6.0–64.0); pasta (86.0; 51.0–100.0); breakfast cereal, ready-to-eat (59.9; 6.0–100.0); breakfast cereal, porridge-type (74.5; 60.0–96.0); sweet biscuits (30.5; 9.0–44.0); savoury biscuits (69.1; 26.0–100.0); batter-based products (43.0; –); dairy substitutes (11.3; 10.0–15.0); soup (10.0; 7.0–11.0); corn snacks (48.8; 30.0–100.0); other snacks (58.1; 53.0–66.0); cereal bars (32.1; 2.0–56.0). This research establishes data for assessing the wholegrain content of Australian manufactured and packaged food products, for application in nutrition research and practice.