We are pleased to announce a new ICC webinar on fructan to be held 14 April 2021.

Fructan is the term used to describe oligomeric or polymeric chains containing primarily fructose monomers. Fructan received much attention at the beginning of this century as our knowledge on dietary fiber expanded and the CODEX definition came to encapsulate low-molecular weight fibres including fructan and FOS. These compounds occur naturally in certain foods and a number of food manufacturers have developed fructan based functional food ingredients, promoting their prebiotic potential as dietary fibres. Interestingly however, fructan has recently been implicated as the potential root cause of typical IBS symptoms in individuals that claim to suffer with gluten intolerance. In addition to exploring these contrasting effects, the analytical methodology required to accurately quantify the various types of fructan will be discussed. The analytical challenges and required solutions will be described in some detail.

Jane Muir from Monash University will cover "FODMAPS, Fructans and physiological effects ", 
David Mangan from Megazyme will present "Instrument based analytical methods for the analysis of fructan" and
Barry McCleary from MGZ Consultants will focus on "Enzymatic assays for the measurement of fructan"

for more details and registration click HERE

News

18 March 2021

As partner of the Whole Grain Initiative (WGI), ICC is pleased to announce that the Global Definition of Whole-Grain Food, developed by their International Working Group on Whole Grain Definition(s), not only has been approved and endorsed by ICC members, but also by HealthGrain Forum, and the Cereals & Grains Association.

The WGI working group tasked with developing this definition set out to reach consensus on definitions for both whole grain as food ingredient and what constitutes calling a food ‘a whole grain food’.

These definitions are needed to ensure that all global stakeholders (academics, industry, public and government agencies) are clear on criteria to achieve scientific compliance but contribute to consumer confidence by preventing products with a small amount of whole grain being identified as a whole grain food.

Through the WGI, experts from academia, government agencies, and industry from around the globe have collaborated to develop a common global definition. The group considered already widely accepted current definitions and regulations as well as new developments. The WGI Global Whole-Grain Food Definition outlines criteria to use the term ‘whole grain’ in the product name and criteria to highlight the presence of whole grain.

• Definition of a whole-grain food: A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight.
  
  
• Requirements for designating ‘whole grain’ in the product name front-of-pack: Foods containing a minimum of 25% whole-grain ingredients based on dry weight, may make a front of pack claim on the presence of whole grain but cannot be designated ‘whole grain’ in the product name.

The WGI International Working Group’s definitions can be downloaded any time from the WGI Webpage.

News

17 March 2021

We are pleased to announce a new ICC webinar on sourdough to be held 21 April 2021.

Sourdough technology has been used for centuries in breadmaking. Nowadays the interest of consumers regarding sourdough products is again growing due to its beneficial properties.

Lactic acid bacteria and yeasts that are naturally present in sourdough contribute to improved sensory attributes and enhanced shelf-life. Due to the elongated storage of fermented products an important contribution to sustainability can be made. Further, an increased number of people is suffering from wheat hypersensitivity reactions. But, sourdough processing was proven to be an effective tool to reduce wheat components that are known to elicit adverse reactions when consuming wheat and other cereals.

By identifying strains of yeasts and lactic acid bacteria and characterizing their metabolisms, specific sourdough cultures might be selected in order to address individual health conditions and needs.

Vera Fraberger from BOKU will cover "Sustainability improvement by sourdough processing" while
Lisa Call from BOKU will present "Sourdough as a tool to improve digestibility"

For more details and registration click HERE

News

15 March 2021

New volume of the Journal of Cereal Science now published. ICC Members benefit from a reduced subscription! 

Volume 98 - March 2021 - Table of contents: 

• Study of antioxidant activity and phenolic compounds of extracts obtained from different craft beer by-products (M.J. Petrón , A.I. Andrés , G. Esteban and M.L. Timón)
  
  
• Effect of electron beam irradiation on phytochemical composition, lipase activity and fatty acid of quinoa (X. Luo , Z. Du , K. Yang , J. Wang , J. Zhou, J. Liu and Z. Chen)
  
  
• A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation (X. Xu , D. Waters , C. Blanchard and S.H. Tan)
  
  
• Textural and morphological changes of heat soaked raw Amaranthus caudatus (T. Lux , C. Wernecke , R. Bosse , F. Reimold and E. Flöter)
  
  
• Accumulation and deposition of triacylglycerols in the starchy endosperm of wheat grain (I. Gonzá lez-Thuillier , T.K. Pellny , P. Tosi , R.A.C. Mitchell , R. Haslam and P.R. Shewry)
  
  
• Genome-wide association analysis for arabinoxylan content in common wheat ( T. Aestivum L.) flour (M.I. Ibba , P. Juliana , N. Hernández-Espinosa ,G. Posadas-Romano , S. Dreisigacker , D. Sehgal , L. Crespo-Herrera , R. Singh and C. Guzmán)
  
  
• Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum ), emmer ( Triticum dicoccum ssp. dicoccum Schrank.), durum ( Triticum durum Desf.), and bread wheat ( Triticum aestivum L.) cultivars by LC- ESI-MS/MS analysis (F. Pehlivan Karakas , C.N. Keskin , F. Agil and N. Zencirci)
  
  
• Stabilizing highly hydrated wheat flour doughs by adding water in two steps (L. Masbernat , S. Berland , G. Almeida and C. Michon)
  
  
• Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness (H. Li , M. Xu , Z. Chen , J. Li , Y. Wen , Y. Liu and J. Wang)
  
  
• Fatty acid profile of new oat cultivars grown via organic and conventional farming (I. Capouchová , L. Kourˇimská , K. Pazderu° , P. Škvorová , M. Božik , P. Konvalina , P. Dvorˇák and V. Dvorˇácˇek)
  
  
• Soft durum wheat as a potential ingredient for direct expanded extruded products (B.-J. Gu , C.J. Kerr , C.F. Morris and G.M. Ganjya)
  
  
• Physicochemical and structural properties of wheat gluten/rice starch dough-like model (J.-L. Fan , N. Han and H.-Q. Chen)
  
  
• Impact of durum wheat protein content on spaghetti in vitro starch digestion and technological properties (M. Sissons , S. Cutillo , I. Marcotuli and A. Gadaleta)
  
  
• Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns (N. Haini , L. Jau-Shya , R. George Mohd Rosli and H. Mamat)

Go to the Journal of Cereal Science website: https://www.sciencedirect.com/journal/journal-of-cereal-science

News

11 March 2021