Studies Prove Students Prefer Ultragrain® Flour
Seeing is believing. So is tasting.
And Ultragrain earns high marks for great taste according to scientific research.
The University of Minnesota joined with a popular regional restaurant chain. Children were served one of their favorite foods: Pizza. Some was made with 55% Ultragrain whole wheat flour. Some was made with white flour.
The study shows students actually ate more whole grain-rich pizza than the white flour variety in a restaurant setting.
Source: 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. Read Full Story
In another conducted by UM, elementary school students sampled a range of foods made with 51% Ultragrain and compared them to fajitas, breadsticks, and other traditional favorites made with white flour.
The result? You guessed it: Students ate just as much, or more, Ultragrain items than the white-flour equivalents.
Source: Chan, et al., J Child Nutrition Management, 2008