The 9th International Conference on Dietary Fibre (DF26) takes place from 6 to 8 October 2026 at the Quadram Institute in Norwich, United Kingdom.
We are pleased to announce an extension of the submission deadline for oral abstracts to 26 May 2026. We look forward to receiving further high-quality contributions!
The conference will bring together researchers, industry professionals, and policymakers to explore the latest developments in dietary fibre science and its role in health, nutrition, and sustainable food systems. Key thematic areas include fibre analytics, gut health, novel fibre sources, and strategies to address the global fibre gap.
Poster abstract submissions will remain open until 11 August 2026.
Further important deadlines include 10 September 2026 for registration and payment for inclusion in the programme leaflet and book of abstracts, and 22 September 2026 for final PDF submission by poster authors.
We are excited to announce important updates regarding the upcoming 9th International Conference on Dietary Fibre 2026, scheduled for October 6-8 in Norwich, UK. The event aims to bring together key players from dietary fibre sectors with four main topics such as:
1)Defining Fibre
2)Fibre in Food Manufacturing
3)Gut Microbiome
4)Mechanisms and Health
Early Bird Registration is possible until 23 of June 2026
We are looking forward for seeing you at the conference. Take the chance of the early bird registration and register here.
Call for Poster Submissions
We warmly invite you to share your work and findings with the global dietary fibre community by submitting a poster abstract. The deadline for oral abstract submissions is considered for the 15 May 2026 and early submissions enables you to use the early bird discount. Submit your abstract here.
Invitation to sponsor
We would like to take a moment to express our heartfelt gratitude to our sponsors for their invaluable support in making the 9th International Conference on Dietary Fibre possible. Your contributions play a crucial role in ensuring the success of this important event, and we appreciate your commitment.
For more information on sponsorship opportunities, please visit our website at https://www.dietaryfibre.org/sponsorship or contact us directly. Together, we can make this conference a resounding success.
To submit your abstract or for more information about the summit, please visit www.dietaryfibre.org.Don't miss this opportunity to join colleagues.
Webinar Announcement: Study Results about Health and Microbiome related Impact of Fermented Foods
The ICC, as an affiliated partner of the HealthFerm project, invites you to an engaging webinar on April 23, 2026, from 13:00 to 14:30 CEST, exploring how fermented foods influence our gut microbiome and overall health
Christophe Courtin (KU Leuven): Introduction about HealthFerm
Kristin Verbeke (KU Leuven): Introduction of work package
Ph.D.Riet Rosseel
Ph.D.Vilma Liikonen
Ph.D.Sebatian Proost
Ph.D.Vilma Liikonen
Valery Gutsal (Novonesis)
Industrial viewpoint
The session will be i moderated by Jan de Vries (nutrition solutions and Health Grain Forum).
Key Takeaways -Identification of microorganisms and metabolites associated with health -Intervention study on fermented plant-based dairy alternatives and cardiometabolic health -Intervention study on fermented meat alternatives and cardiometabolic health -Study on kinetics and gut hormone release of SCFAs mimicking fermentation processes
Be part of the conversation shaping the future of fermented foods and health. More information about HealthFerm here: https://www.healthferm.eu/
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.
We are pleased to announce the appointment of the new Country Member Delegates for Belgium to the ICC – International Association for Cereal Science and Technology:
Christophe Courtin – KU Leuven
Bruno Godin – Wallonie Recherche CRA-W
Their extensive expertise and longstanding commitment to cereal science and technology will further strengthen our global network and support ICC’s mission to promote high‑quality research and innovation across the cereal sector.
Professor Christophe Courtin is full professor and vice dean at the Faculty of Bioscience Engineering at KU Leuven. His work focuses on cereal constituents and dietary fibre, as well as enzymes and microorganisms in cereal processing and health. He serves as coordinator of the successful EU project HealthFerm, in which ICC participates as an affiliated partner. Together with KU Leuven as host institution, he chaired the 8th International Conference on Dietary Fibre (2022) and the 5th International Symposium on Gluten-Free Cereal Products and Beverages (2019), both of which were highly successful events.
Dr. Bruno Godin, Head of the Cereal Sorting and Technology Laboratory, has strong expertise in bioprocessing, analytical chemistry, and data mining. He has a particular interest in data analysis and analytical method development. He succeeds former national delegate Georges Sinnaeve, Honorary Director General and renowned expert in NIR and its applications in cereal technology, who represented ICC’s long-standing member Wallonie Recherche CRA-W in Gembloux.
Gluten analysis in practice: RIDASCREEN® Gliadin as an analytical approach for gluten detection in foods31 March 2026, 08:00 - 09:00 AM & 03:00 - 04:00 PM (CEST) - ENGLISH, andGlutentenanalyse in der Praxis: RIDASCREEN® Gliadin als analytischer Ansatz zum Nachweis von Gluten in Lebensmitteln
1 April 2026, 10:00 - 11:00 AM (CEST) - GERMAN
This webinar focuses on the ICC Standard 182/1 RIDASCREEN® Gliadin as a general approach for quantitative gluten residue detection in food. Recent advances in the food segments show great importance of including incurred matrices to the validation of new test methods providing more safety for the consumer. However, extensive validation of the standard reveal its’ wide applicability to foods in general including unprocessed and processed food. Questions that will be discussed during the webinar:
What are the recent advances in gluten detection methods?
What are incurred matrices and what are their advantages?
How was the standard validated?
What are the challenges and advances of this standard method?
Presenters: Johanna Meder & Anna-Lisa Gerards, Product Managers Allergens at R-Biopharm AG, Germany
The registration fee is sponsored by R-Biopharm AG.
