The popularity of whole grain breads has grown exponentially in recent years, but according to a new study from the University of Minnesota not all consumers like the taste and texture of grainier flours in their morning toast.

The study conducted by the university found that people fall into roughly two groups - those who want coarser breads and those who prefer lighter, smoother versions. Whether or not an individual prefers the flavor of a heavier whole grain bread depended, in theory, on the number of taste receptors on their tongue.

And for the majority of taste-testers, what their taste receptors were saying is "we like processed bread."

By and large, people like their breads to be light and fluffy.

The use of whole grain flours tends to create a heavier bread, but today's modern technology allows many food manufacturers to create whole grain loaves that mimic the smooth texture and light flavor of more refined breads.

How might this play out in terms of sales?

It appears that the perfect loaf could be one that combines the healthy benefits of whole grain flours with a lighter color and texture.

This combination of taste and texture would appeal to the largest population of bread consumers - those who prefer "healthy" bread and those who like their bread to look and taste a certain way.

And since most consumers want to have their low-calorie-but-delicious cake and eat it too, creating a product that appeals to them on a variety of levels could mean a tremendous boost in sales.

While most Americans believe that they're getting enough whole grains, General Mills suggests that we're not.

In fact, while whole grain flours and breads have grown ever more popular in recent years, it appears that new 2010 guidelines regarding whole grain consumption may lead to yet another spike in consumer popularity and whole grain foods.

The problem is that most people don't know how to shop for whole grain foods, even when they try to fulfill the guidelines set forth by the US Dietary Guidelines for Americans. We're supposed to get three servings a day, but confusing labels make it difficult for people to understand what is and isn't whole grain.

Terms like "enriched flour," "made with wheat," and "multigrain" don't necessarily mean you're purchasing truly whole grain flours or breads.

But according to industry news, the new guidelines set for release later this month will clear things up quite a bit…and create an even greater market for whole grain foods.

For food manufacturers and distributors this means two things: first, if your labels are perceived as misleading you could suffer a loss on the shelves.

But, if you already rely on whole grain flours, or intend to launch a new line that relies on whole grains as a selling point, you could be cashing in on a very profitable trend that many experts believe will only continue to grow.

The importance of limiting salts in our food has been a running theme in both popular and industry news in the last year.

But most food manufacturers are concerned that sacrificing salt would also mean sacrificing flavor, a move that could cost them a great many consumers.

According to research specialist Marian Geluk, that isn't necessarily the case.

It's true that people love to eat salt - this is why our sodium levels are so dangerously high. Salt simply tastes good, and it simultaneously works to better preserve foods that could otherwise have a much shorter shelf life. This means that salt offers food distributors two very important reasons to keep using it in their product.

But as the dangers of excessive sodium intake continue to gain public and political attention, having the ability to cut back on salt in certain foods and recipes could be a good idea.

And Geluk suggests that this is entirely possible. Modern research has found that while people love the taste of salt, slowly cutting back on sodium is the key to keeping your customer base.

The taste for salty foods can change over time, and manufacturers who take time to carefully cut back can do so and still offer products that will be "preferred by consumers."

Furthermore, salt substitutions have been gaining popularity, particularly in the use of sea salts. Sea salts feature larger salt crystals, and therefore have more flavor with less product use.

It's a salty "bang for your buck" that can cut back a bit on sodium use without cutting out the taste that customers so enjoy.