ICC is pleased to welcome its new Corporate Member, Axion from the US.
Axion, an ISO 17034 certified company, is a global leader in the production and distribution of Analytical Standards and Reference Materials for laboratories. Axion has a complete portfolio of products that covers the areas of bioethanol production, fermentation, grain handling, and starch processing. The products include calibration and validation standards for: HPLC, GC, IC, Acidity, and Karl-Fischer, as well as reference materials for starch at various levels. Axion also produces custom reference materials and analytical standards to meet the unique needs of our customers.
Webinar Announcement: Understanding Consumers and Fermentation through Citizen Science
The ICC, as a partner of the HealthFerm project, invites you to an engaging webinar on May 13, 2025, from 14:00 to 15:30 CEST, exploring how consumers interact with fermented foods and how citizen science can foster healthier, more sustainable food systems.
This session will provide insights from international surveys, home fermentation practices, and the socio-cultural dimensions of fermentation, offering a unique perspective on the role of consumers in the development of novel fermented foods.
Expert Speakers The webinar will feature:
Maxime Michaud (Institut Lyfe): “Contributions of Ethnographic Methods to Understand Consumers’ Point of View on Fermentation” Research Group Leader, Social Science
Armando Perez-Cueto (Arctic Centre, Umeå University): “Consumers and Plant-Based Fermented Foods: Results from the HealthFerm Multi-Country Survey” Professor and Head of the Sustainable Food Transitions Research Group
Helene Christine Reinbach, Ph.D. (University of Copenhagen): “Profiling European Home Fermenters: Insights from the HealthFerm Project” Associate Professor, Department of Food Science
The session will be introduced by Kristof Brijs (KU Leuven) and moderated by Jan de Vries (HealthGrain Forum).
Key Takeaways Participants will:
Discover how consumer habits and perceptions shape the future of fermented foods
Gain insights from ethnographic research and European surveys
Learn how citizen science contributes to food system transformation
This webinar is part of a series organized by HealthFerm partners to support cross-disciplinary exchange and training across research and industry.
This event is free and will be held in English.
About HealthFerm HealthFerm is a European research initiative focused on innovative cereal and pulse-based fermentations. It investigates health impacts, microbial interactions, and consumer perspectives, aiming to co-create the next generation of healthy, plant-based fermented foods with the help of citizen science.
This webinar is free and will be held in English. More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them.
ICC is pleased to welcome its new Corporate Member, Grain Improvers B.V. from the Netherlands.
GRAIN IMPROVERS is a leading biotech company in the grain milling industry. They manufacture natural enzyme complexes: a completely new, unprecedented solution for the milling process.
Open Access Webinar on 22 May at 10 AM CEST (4 PM BKK)
Advancing Low-Carbon Cereal-Based Food Production in Asia: Innovations, Technologies and Policy Pathways
Innovations, Technologies, and Policy Pathways
Featuring Professor Anil Kumar Anal
Asian Institute of Technology, Thailand
How can Asia feed its growing population while reducing greenhouse gas emissions?
Cereal-based foods — including rice, wheat, and maize — are staples across Asia and essential to global food security. But producing these foods comes with a cost: significant greenhouse gas (GHG) emissions from agriculture, processing, and packaging.
How can we rethink the cereal supply chain to make it more sustainable — without compromising food security or economic viability?
Join us for a webinar with Professor Anil Kumar Anal from the Asian Institute of Technology (AIT), a leading expert in food innovation, nutrition, and sustainable food systems.
What to Expect
This timely webinar explores cutting-edge solutions for reducing the carbon footprint of cereal-based food production in Asia. Professor Anal will share insights from his research on:
Energy-efficient food processing technologies
Precision fermentation and alternative proteins
Smart packaging solutions to minimize waste
The role of automation, digital tools, and renewable energy in food manufacturing
Policy pathways and industry incentives to accelerate sustainable innovation
The presentation highlights how technological advancements must go hand-in-hand with smart policy frameworks and research collaborations to drive real change across the cereal supply chain.
About the Speaker
Professor Anil Kumar Anal is globally recognized as one of the top Food Scienctists. He is Professor and Chair of Food Innovation, Nutrition, and Health at AIT in Thailand and an expert advisor to international organizations including the European Union, World Bank, UN-FAO, UNEP, and leading industry partners.
With over 200 publications, 10 patents, and research projects across Asia-Pacific, Europe, and the US, Professor Anal brings deep expertise in sustainable food systems, bioeconomy, food safety, and nutrition security.
Why Attend?
This webinar is essential for:
Food industry professionals and manufacturers
Policy makers and regulators
Sustainability and climate change experts
Researchers and students in food science, engineering, or agriculture
Anyone interested in sustainable food production and innovation in Asia
Don’t miss this opportunity to learn from one of the world’s leading voices on sustainable food innovation and discover actionable pathways to reduce the carbon footprint of cereal-based foods in Asia.
As a proud partner of the PRIMA European Project, ICC is excited to promote the upcoming Flatbread Workshop in Alberobello.
The Flat Bread Mine PRIMA European Project coordination team, in partnership with the UniversitĂ degli Studi di Bari Aldo Moro and Matarrese srl company, is pleased to announce that the final demonstration workshop for the Flat Bread Mine Project will be held on Friday, February 21, 2025, from 10 a.m. to 3 p.m. in Matarrese Srl company, Bari, Alberobello, Italy.
This free workshop is open to all stakeholders interested in flatbread and the baking industry, including representatives from food industries, equipment manufacturers, academia, regulatory authorities, and EU Commission members.
