Be on the stage with leading experts in the field of cereal science and technology such as: 

• Dhan Bhandari - AHDB, United Kingdom
• Donatella Peressini - Università di Udine, Italy
• John Taylor - University of Pretoria, South Africa
• Marta Izydorczyk - Canadian Grain Commission, Canada
• Cristina Rosell - IATA-CSIC, Spain
• Robert Gilbert - University of Queensland, Australia
• Bin Xiao Fu - Canadian Grain Commission, Canada

View the programme outline and keynote speakers

We invite you and your company, research institute or university to present your findings to the cereal community at the 16^th ICC International Cereal and Bread Congress 2020 in Christchurch, New Zealand.

Abstract submission for oral presentation is ending soon - present your work and submit your abstract until 30 November 2019. Get all details and submit today!

Online registration is now open - benefit from significant discounts with an early bird registration by 24^th December!

Sponsor packages are also available - view them all!

Conference website: http://icbc2020.icc.or.at/en/ 

News

26 November 2019

Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac-safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten-free commodities are discussed. 

Read the full article by the ICC contributors Fred Brouns, Peter Shewry, Jan Delcour et al - DOWNLOAD HERE

News

25 November 2019

Vienna, 19.11.2019: The Whole Grain Initiative, a partnership of leading international organisations dedicated to promoting whole grain, is calling on EU Member States to prioritise whole grain in their national dietary guidelines, to increase the consumption of whole grain.

International Whole Grain Day is launched today and aims to highlight the positive impact of whole grain on nutrition, wellbeing, and sustainability. To inaugurate the first edition of International Whole Grain Day, The Whole Grain Initiative will be hosting a launch event at the European Parliament in Brussels alongside MEP Elsi Katainen (FI, Vice-Chair of AGRI Committee). The event will look at how policymakers and stakeholders can work together to encourage more people to ‘make their grains whole’ as part of healthy and sustainable dietary patterns.

Michaela Pichler, Originator of the Whole Grain Initiative said, “The benefits of whole grain are well documented but, sadly, people still aren’t getting enough in their daily diets. This isn’t a problem we can solve on our own. We need to combine forces and help people to make whole grain a part of their lives. The Whole Grain Initiative is a chance for us to work with international stakeholders and explore ways how policy makers can start taking whole grain seriously. We’re excited to stimulate a conversation at EU policy level, and act as an incubator for exchanging whole grain good practices, knowledge and global initiatives to mobilise a whole grain movement.”

The panel brings together a number of leading stakeholders and Member States comprising the Italian Society for Cardiovascular Prevention (SIPREC), National Institute for Health and Welfare in Finland, European Public Health Alliance, Slovenian Chamber of Agricultural and Food Enterprises and the Swedish Heart-Lung Foundation.

Whilst there is no universally aligned recommended daily intake for whole grain, experts agree that we need to significantly increase our intakes. Studies from the EU suggest the majority of Europeans eats less than one serving of whole grain per day[1].

“There are a number of things we can do to increase whole grain in our diets, but our first priority needs to be education” said Ms Pichler. “We need to help consumers understand the benefits of whole grain, where they can find it, and easy and quick ways to add it to their diet.”

For more information on whole grain, visit the Whole Grain Initiative Website : http://www.wholegraininitiative.org

- ENDS -

[1] http://healthgrain.org/wp-content/uploads/2017/12/EU-JRC-Scientific-brief-on-Whole-Grains_.pdf

Notes to editors

About the Whole Grain Initative

The Whole Grain Initiative brings together key stakeholders from around the world, including many NGOs, academics and associations that share the same interest to increase whole grain intake.

On 19^th November 2019, they are organising a launch event entitled “Take Whole Grain Seriously! Make your grains whole: for your and the planet’s health”, co-hosted by MEP Katainen (FI, Vice-Chair of AGRI Committee). The event will run from 15:00 to 17:00, at the European Parliament in Brussels. Click here for more information on the agenda. 

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News

19 November 2019

The first edition of the International Whole Grain Day on 19th November aims at celebrating the positive impact of whole grain on nutrition, wellbeing and sustainability. The event will look at how policymakers and stakeholders can work together to encourage more people to “make their grains whole” as part of healthy and sustainable dietary patterns, via a moderated, interactive panel discussion. The panel discussion will be followed by a networking reception. 

The objectives and key themes of the event are: 

• Encourage more people to “make their grains whole” as part of healthy and sustainable dietary patterns.
• Act as an incubator for exchanging whole grain good practices, knowledge and initiatives across Europe to create an EU whole grain movement.
• Create enabling environments from farm to fork, so consumers can better access healthier, affordable, convenient and delicious whole grain products.
• Nudge consumers into making whole grain a daily habit via the promotion of meaningful whole grain recommendations in National Food-Based Dietary Guidelines. 
• Call on the EU and national governments to implement nutrition policies that address whole grain policy gaps (i.e. labelling and recommended intakes) and create enabling environments to support healthy, tasty and sustainable dietary switches. 
• Request official endorsement of the International Whole Grain Day 2019 and the subsequent yearly editions (2020 +)

Read more about the Whole Grain Initiative at http://www.wholegraininitiative.org/en/1862-activities 

News

18 November 2019