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
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.”
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 19th 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.
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 +)
SAVE THE DATE! Tuesday the 19th November, it's International Whole Grain Day, a whole day to know more about whole grain and discover how good it can be for you.
The International Whole Grain Day, aims at highlighting the impact of wholegrain consumption on nutrition, well-being and sustainability for healthier lives and planet, and further calls on the political community to better manage this issue.
HOW CAN YOU CONTRIBUTE?
Promote the International Wholegrain Day through your website, within your network and social media channels.
How? Please follow the International Whole Grain Initiative on Twitter and Instagram:
As a first step you may wish to post the Internatoinal Whole Grain Day Logo entitled "A Whole Day for
Whole Grain" on your website or social media channels. Please feel free to download the logo here.
Use the following #hashtags when promoting the International Whole Grain Day:
Issue a Press Release on the occasion of International Whole Grain Day to help us to spread the whole grain message.
Act as an incubator for exchanging whole grain good practices by hosting or organising next editions of the International Whole Grain Day and/or by organising workshops with the aim of transferring knowledge and experiences and participate to this global wholegrain movement.
Please share your interest in supporting the International Whole Grain Day by contacting us so we can support your efforts and provide further material and information!
The ICBC2020 will be organised together with the Lincoln University and will feature plenary and concurrent sessions embracing the challenges and opportunities facing the cereal science community, poster displays and competitions, industry focused workshops, a trade display for equipment and food manufacturing as well as a networking dinner for all our contributors to develop long lasting collaborations throughout the world. There will also be the opportunity to participate on study tours to acquaint yourself with the culture, food and environment of New Zealand.
Themes for this event include:
Cereal nutrition for health-conscious consumers
Food safety and security
Sustainable agricultural technology systems
Milling and bread making technology
Novel processing techniques for extrusion and biscuit making
Noodle quality and acceptability
Wholegrains, their definition and utilisation in foods
Molecular approaches to grain breeding
Global supply chain and trade
Alternative grain crops
Analytical methods for quality determination
Consumer perception of grain-based foods
A selection of the confirmed speakers are:
Cristina Rosell, Spanish National Research Centre, Spain
Looking to put your company and its competences in the focus of the cereal science and technology sector? Check the conference webpage for detailed information or contact the This email address is being protected from spambots. You need JavaScript enabled to view it. for tailormade solutions!
