There has been an increasing consumption of processed and ultra-processed foods, accompanied by growing concerns about the relationship between diet quality and health. Whole-grain foods, composed of cereals and pseudocereals, are recommended as part of a healthy diet, and food labeling is an important tool for consumers to identify the presence of whole grains in packaged foods. This study aimed to analyze the use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals (amaranth, quinoa, and buckwheat) in Brazil. Data were collected by a census of all food labels in a Brazilian supermarket. Foods were classified into eight groups according to Brazilian legislation and according to the presence or absence of the term whole grain. The prevalence of foods displaying the term whole grain or related expressions on the front label was assessed, and differences between groups were analyzed using Pearson's chi-squared test. Comparisons were also made in relation to the position of whole-grain ingredients in the ingredients list, given that Brazilian food labeling regulations require that ingredients be listed in descending order of weight on packaged foods. The level of significance was defined as p < 0.05. The sample included 1,004 processed and ultra-processed foods based on cereals and pseudocereals, 156 (15.6%) of which displayed the term whole grain and/or similar expressions on the front label. Of these, 98 (9.8%) contained the term whole grain, 25 (2.5%) displayed analogous expressions, and 33 (3.3%) contained the term whole grain concomitantly with analogous terms, identified in foods of the groups Bakery goods, bread, cereals, and related products and Sugars, sugary foods, and snacks. Half of the food products displaying the term whole grain or related expressions on the front label did not have a whole-grain ingredient listed in the first position of the ingredients list. The frequency of whole grains was even lower when analyzing the second and third ingredients. These findings reveal the existence of inaccurate information regarding the term whole grain or analogous expressions on the front label of cereal- and pseudocereal-based packaged foods. It is expected that these results will contribute to stimulating the food industry and regulatory bodies to improve the use of the term whole grain and related expressions on packaged food labels, given that, up to the moment of data collection, there were no regulatory requirements for these statements. Furthermore, the findings might contribute to improving the clarity of information available on food labels, thereby preventing consumer deception at the time of purchase.

Palavras-chave:Sobremesas. Contemporâneo. Frutas brasileiras. Sabores tradicionais. RESUMOAs produções de confeitaria podem ser um grande artifício gastronômico de valorização de saberes e fazeres tradicionais, no entanto, há pouco conhecimento sobre os doces regionais brasileiros, assim como, sobre as frutas típicas do país. O trabalho tem como objetivo o desenvolvimento de sobremesas contemporâneas, no ambiente de restauração, utilizando ingredientes que valorizem saberes culturais e a biodiversidade brasileira, através da utilização das diferentes técnicas de preparos contemporâneas. Os procedimentos metodológicos utilizados foram o Processo de Desenvolvimento de Produtos, estabelecendo critérios específicos para a elaboração das sobremesas, bem como uma revisão de literatura. Os resultados obtidos permitiram o desenvolvimento de quatro sobremesas contemporâneas denominadas "Dona Bijajica, Desconcertante, Refrescância e Manezinha". De acordo com os resultados alcançados, conclui-se que é viável a elaboração de preparações de confeitaria que valorizem os produtos locais e técnicas tradicionais, podendo assim, transmitir os saberes e fazeres com um olhar contemporâneo. ABSTRACTThe confectionery productions can be a great gastronomic artifice of valorization of traditional knowledge and practices, however, there is little knowledge about Brazilian regional sweets, as well as about the typical fruits of the country. The objective of this work is the development of contemporary desserts, in the restoration environment, using ingredients that value cultural knowledge and Brazilian biodiversity, through the use of different techniques of contemporary preparation. The methodological procedure applied was Product Development Process, establishing specific criteria for the preparation of desserts, as well as a literature review. The results obtained allowed the development of four contemporary desserts called "Dona Bijajica, Desconcertante, Refrescância e Manezinha". According to the results achieved, it is concluded that it is feasible to prepare confectionery preparations that value local products and traditional techniques, and can thus transmit the food culture with a contemporary look.