8th International Conference on Dietary Fibre 2022 - Save the Date!

The 8th International Conference on Dietary Fibre 2022, organised by the Laboratory of Food Chemistry and Biochemistry of the KU Leuven (BE) and ICC, will be held in Leuven (BE) on 16-18 October 2022.

DF2022 is entitled Towards Unlocking the Full Potential of Fibre for Food, Function and Global Health and aims at finding answers to challenging and topical questions, like:

  • Is all undigested food DF?
  • Which novel tools can help unravel DF structure-function relationships in silico and in vivo?
  • What role can DF play in animal protein replacement strategies?
  • Can DF-plant protein interactions be leveraged to improve functionality in food systems?
  • Can food fermentation be used to enhance the functional and nutritional properties of DF?
  • Do purified DF and DF in an intact plant matrix exert different functionalities and health benefits?
  • Can DF properties be directed to optimise the composition of the gut microbiome?

The conference addresses scientists and representatives of the industry and academia from all over the world, bringing together experts of different areas of dietary fibre research, including food (bio)chemistry, (bio)physics, technology, processing, fermentation, quality and human and animal health.

Online registration as well as abstract submission will open soon!

20th ICC Conference 2020 in Vienna - Submit your Abstract!

The 20th ICC Conference 2022 will be organised together with BOKU (University of Natural Resources and Life Sciences Vienna) as hybrid event in Vienna from July 5-7, 2022. 

The call for abstracts is now open (until 4 April) as well as the early bird registration

Become a sponsor of ICC2022 - view all the options here!

Don’t miss your chance to showcase your research, to interact with your peers, to learn something new, to expand your network and to get inspiration for new ideas and solutions!

New ICC Standards now available!

We are pleased to announce 2 new ICC Standards which have been adopted officially end of last year:

ICC DRAFT STANDARD No. 189 "Determination of ‘Falling Number’ using Bastak FNCheq to estimate the level of Alpha-Amylase Activity based on viscosity in wheat flour and wheat meal"


ICC STANDARD No. 186 "Determination of the Solvent Retention Capacity (SRC) of wheat flour using the CHOPIN-SRC"

These Standards are available in the online store and can be immediately downloaded!

ICC Members get discounts on Standards purchases - contact us!

ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, Novozymes A/S, Denmark.

Novozymes is unique in its dedication to enzymes and microbes. For more than 70 years, Novozymes work with these biological problem solvers has made a big difference to our shared world. In baked goods, enzymes support producing new products that appeal to on-the-go consumers who want it all – easy convenience, healthier-for-you, and delicious. Novozymes purpose looks ahead to what they can achieve together with customers, consumers, governments, academia and others around in terms of finding the sustainable answers that our world needs.

We look forward to a fruitful collaboration!

Web: www.novozymes.com

WGS2021 - Brief Report

The 7th Whole Grain Summit 2021 (WGS2021), originally planned physically in Rome, was held as online conference from 25-27 October 2021.

At the WGS participants from all sectors, disciplines and cultures collaborated and worked towards understanding why and how to increase consumption of whole grain (WG) foods possibly through collective solutions.

Some 180 experts from 30 countries attended the conference, 26 oral presentations in 8 sessions were presented, partly in parallel sessions, also 35 posters complemented the outstanding scientific programme.

Further, two Best Poster Awards, sponsored by the Journal of Cereal Science, have been awarded for innovative or exceptional work in whole grain cereals and pseudocereals research.

The awardees are:

  • Rubina Rumler, University of Natural Resources and Life Sciences, Vienna, Austria

Poster title “Sorghum and its potential for the Western Diet”


  • Payal Kapoor, National Agri Food Biotechnology Institute (NABI), India

Poster title “Anthocyanin rich wheat: Food for healthy gut”