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Join the HealthFerm Webinar: Novel Food & Health Claim Regulations in Relation to Fermented Foods

Fermented foods are gaining popularity worldwide for their potential health benefits, yet scientific and regulatory perspectives on their role in nutrition remain limited beyond yoghurt and other cultured dairy products. To shed light on this topic, the HealthFerm project invites you to join a free webinar exploring novel food and health claim regulations in relation to fermented foods.

🗓️ 3 October 2025
🕙 10:00–11:30 CEST
👉 Register here: GoToWebinar link

Speakers & Topics

  • Christophe Courtin (KU Leuven) – Introduction
    Professor at KU Leuven specializing in cereal and food technology, Christophe will set the stage for the discussion.
  • Marla Cunningham (ISAPP) – Key concepts in the science of fermented foods
    Executive Director of ISAPP with 25+ years’ experience in biotic science, Marla will present highlights from ISAPP’s expert panel on defining and categorizing fermented foods.
  • Hans Verhagen – Novel Food regulation in relation to fermented foods
    A board-certified toxicologist and nutritionist with senior roles at RIVM and EFSA, Hans now leads Food Safety & Nutrition Consultancy and brings decades of expertise in food safety and regulation.
  • Loek Pijls (Loekintofood) – Health Claim Regulation in relation to fermented foods
    Founder of Loekintofood, Loek has 25+ years of experience across industry, academia, and public-private partnerships, with a focus on responsible and healthy food systems.

The session will be moderated by Jan de Vries, Communication Manager of the HealthGrain Forum.

About HealthFerm

HealthFerm is a European research project investigating innovative pulse- and cereal-based food fermentations and their impact on human health. The project combines microbiome research, human intervention studies, and community-science approaches to design novel plant-based fermented foods with proven health benefits.

đź”— Learn more: www.healthferm.eu

 

News
ICC at CCMAS44: Progress Toward Harmonized Food Standards

The 44th session of the Codex Committee on Methods of Analysis and Sampling (CCMAS) took place online this year, providing a valuable platform for scientific discussion and international collaboration.

Key Outcomes:

  • Method ICC 191 / AOAC 2022.01 / AACC 32-61.01 was officially endorsed by CCMAS for the analysis of soluble and insoluble dietary fiber in foods, as recommended by the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU). This method, jointly validated with AOAC and AACC, replaces the previous AOAC 2011.25 / AACC 32-50.01 method. The method has been developed by Barry V. McCleary and his team at Megayzme.
  • Recommendation ICC 207 was confirmed for use with Edible Cassava Flour and Gari. The amendment process to adapt the recommendation for these specific commodities is already at an advanced stage.
  • ICC also contributed actively to the CCMAS Working Group on Methods of Analysis for Precautionary Allergen Labelling, supporting efforts to establish robust and science-based approaches to allergen risk communication.

As always, CCMAS served as a valuable forum to clarify the scientific foundations of analytical methods, understand different stakeholder perspectives, and foster consensus-driven solutions to advance and harmonize the global food system.

We look forward to continuing this work in person at the next CCMAS meeting, scheduled to take place in Budapest in March 2026.
 
 
News
ICC-WGI Awards at 8th International Whole Grain Summit 2025 in Detmold, Germany

ICC kindly sponsored two Best Poster Awards at the 8th International Whole Grain Summit (WGS25) in Detmold, Germany. The awards were given for innovative or exceptional work in the categories "Whole Grain Research and Technology" and "Increasing Use/Availability of Whole Grains in Products".

Awardees:

Ava Bawa, Adesuwa Akinboro - Technoserve, US:

Poster title: "Overcoming Barriers to Parboiled Unpolished Rice (PUR)/Whole Grain Brown Rice (WGBR) Adoption in Nigeria"

Cristina Martinez Villaluenga, Elena Penas, Juana Frias, Diego Herrero - Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spain

Poster title: "Enhancing Mineral Bioaccessibility and Macronutrient Digestibility of Rye Grain Through Germination and Fermentation"

Congratulations to the winners!

News
Recap: 8th International Whole Grain Summit 2025 in Detmold, Germany

The 8th International Whole Grain Summit was held successfully in Detmold, Germany, bringing together experts and stakeholders from across the globe. Hosted by AGF and with Caroline Sluyter, chair of the Whole Grain Initiative, as head of the scientific committee the summit featured a dynamic programme including engaging keynote speeches, a panel discussion, and 1.5 days perfectly orchestrated workshop sequenzes - all designed to spark collaboration and action across sectors. The event highlighted both scientific innovation and practical solutions to drive whole grain adoption. ICC President Bertrand Matthäus emphasized the importance of multi-stakeholder engagement in his remarks. The ICC thanks all participants, the Scientific and Organizing Committee members and sponsors for making this impactful event possible.

Participants contributed to 15 sub-groups in three rooms with expertise, curiosity and open mindedness to understand the current challenges and provide outcomes for future activities. The outcome will be summarized in a declaration with the following 10 key take home messages:

  • Processing as a tool for health and whole grain acceptance
  • Affordability and economic incentives are critical
  • Leveraging a “health by stealth” approach
  • Lead with taste: strategic communication campaigns
  • Improve labelling and align on WGI definition
  • Start early – establish healthy habits in children
  • Sustainability messaging is an underutilized opportunity
  • Collaboration across sectors drives change
  • Policy, regulation, and fiscal tools must evolve
  • A unified, positive narrative is needed

Curious about what's behind these statements and want to get involved in our community? Stay up to date with ICC and the Wholegrain Initiative. We will inform you about planned webinars, we will publish the latest findings and you can join our network through our numerous membership opportunities in the ICC Wholegrain Initiative.

We sincerely thank our host Arbeitsgemeinschaft Getreideforschung (AGF), our sponsors: Lantmännen Unibake; Bell Institute of Health and Nutrition/General Mills; Healthgrain Forum; R-Biopharm; Anton Paar TorqueTec GmbH; PepsiCo and Businessmind, Birgit Baumann, for open exchange with Chair of the Organizing Committee, Veronika Haslinger.

News
ICC welcomes a new Corporate Member!

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.

We look forward to a fruitful collaboration!

Web: www.sciencemadebrilliant.com

News
  1. Next Healthferm Webinar on May 13th 2pm CET: Consumer Behavior Towards Plant Based Fermented Foods in Europe
  2. ICC welcomes a new Corporate Member!
  3. Webinar: Advancing Low-Carbon Cereal-Based Food Production in Asia
  4. ICC welcomes a new Corporate Member!