Washington State University is set to receive $19 million to further its statewide whole grains initiative, which includes a $10 million grant from the Washington Research Foundation, complemented by contributions from the Washington Grain Commission and additional partners.

This funding is aimed at supporting the establishment of WSU’s planned Center for Health, Environment, Food and Farming. The center will focus on developing new crop varieties, enhancing infrastructure for the storage and processing of whole grains, and increasing the availability of whole-grain foods in educational institutions and the marketplace.

Kevin Murphy, director of WSU’s Breadlab, noted that the initiative is at a pivotal moment due to the accumulation of cross-disciplinary research. The objective is to begin the commercialization process, which would involve making new crop varieties accessible to farmers and improving the incorporation of whole grains into diets.

Additionally, the five-year grant will finance a commercial kitchen at the University of Washington, where entrepreneurs can create whole-grain food products. This aspect of the initiative aims to address existing infrastructure gaps and the current lack of whole grains in people’s diets.