6th International Symposium on Gluten-Free Cereal Products and Beverages 2023 - Brief Report

The 6th International Symposium on Gluten-Free Cereal Products and Beverages 2023, entitled "Gluten-Free Cereal Products and Beverages: Designing Food for Individual Needs and Choices”, which took place in Rome from 18 to 20 October 2023, was hosted by the Research Centre for Food and Nutrition of CREA, the Italian Council for Agricultural Research and Economics, and co-organised by ICC.

GF23 brought together scientists and representatives of academia and the industry from all over the world working in all fields of gluten-free grain products. The latest findings on coeliac disease research has been presented, as well as on foods and beverages developed for people who benefit from or consciously choose a gluten-free diet. 

96 participants from more than 22 countries around the globe attended the conference. 38 posters, 27 oral presentations and 5 short oral presentations contributed to the attractive scientific programme of GF23, presented in 8 sessions.

Three keynote opening speeches were held by by Professor Carlo Catassi, Polytechnic University of Marche (IT), on how to cope with the growing celiac iceberg - by Susanna Neuhold, AOECS (IT) on what do gluten-free consumers want - and by Thomas Weiss, R-Biopharm (DE) on the new approval of the RIDASCREEN® GLIADIN ELISA. Also during the afternoon session and the second day session other two keynotes presentations were held by Professor Emanuele Zannini, Sapienzy University of Rome (IT) on the irritable bowel syndrome and why patients feel better on a gluten-free diet and by Professor Cristina M. Rosell, University of Manitoba (CA) on exploring the evolution of gluten-free bread.

ICC’s official journal Journal of Cereal Science kindly sponsored two 'Best Poster Awards' for innovative or exceptional work in the gluten-free research. Also, the scientific journal 'Foods' by MDPI sponsored two 'Best Speakers' Awards'.

The awards were given to:

Caleb S. Calix-Rivera, PROCEREALtech, Department of Agriculture and Forestry Engineering, University of Valladolid, ES


Silvia Cera, University of Helsinki, FI


Theresa Böck, University College Cork, IE


Natalie Feller, University of Hohenheim, DE



Congratulations to the winners!

Empowering Next Generations with Whole Grain – The International Whole Grain Day Celebration

The International Whole Grain Day celebration is just around the corner, scheduled for November 15, 2023. This annual event, running from 16:00 to 17:30 CET, promises to be a significant gathering of experts, policymakers, academics, and health advocates. The celebration will be hosted both in person at the European Parliament, courtesy of MEP Manuela Ripa, and through a livestream online, making it accessible to a global audience. Organized by the Whole Grain Initiative, the event will tackle the pivotal role of whole grains in promoting healthy and sustainable diets. It will also delve into how science-backed policy initiatives can combat alarmingly low whole grain consumption levels in Europe.


Why Whole Grain Matters

Whole grains are a powerhouse of nutrition and sustainability. They offer an array of health benefits, from improved digestion to a reduced risk of chronic diseases. Additionally, whole grains play a crucial role in sustainable food systems by minimizing environmental impacts. In recognition of their significance, International Whole Grain Day aims to shine a spotlight on these nutritional powerhouses.


A Thought-Provoking Agenda

The event boasts an engaging agenda, featuring two panel discussions. The first panel will underscore the importance of instilling nutritious and sustainable eating habits from a young age. Experts will explore the benefits of incorporating whole grains into children's diets and discuss strategies to make this transition seamless.

In the second panel, a focus will be placed on the need for enhanced education and enabling measures that encourage young people to embrace whole grains. This discussion is crucial as it aims to empower the next generation with the knowledge and tools they need to make healthy choices.


Get Involved

The International Whole Grain Day celebration is open to anyone interested in promoting healthier diets and a more sustainable future. To participate in this enlightening event, please register here. Keep an eye out for the event program, which will be released in the coming weeks, detailing the exciting discussions and esteemed speakers who will grace the occasion.


As the world strives for better health and a more sustainable future, the International Whole Grain Day celebration serves as a beacon of hope and a source of knowledge. Join us on November 15, 2023, as we empower the next generations with the goodness of whole grains and drive positive change in our food systems.


Register now: https://bit.ly/ICC-WGD23

Welcoming Erkaya Instruments to the ICC Community!

We proudly welcome Erkaya Instruments as our newest member. With a steadfast commitment to innovation and precision, Erkaya Instruments is poised to play a pivotal role in shaping the future of the food industry.

A Valuable Addition to the ICC Family

As the ICC continues to expand its global network, the addition of Erkaya Instruments brings a wealth of expertise and insights into the realm of cereal science and technology. Erkaya Instruments' dedication to innovation aligns seamlessly with the ICC's mission to promote excellence, research, and collaboration in this dynamic field.

The ICC community eagerly anticipates the collaborative opportunities and groundbreaking discoveries that will arise from this partnership. Together, we embark on an exciting journey of discovery and innovation with Erkaya Instruments, as we collectively strive to address the evolving challenges and opportunities in cereal science and technology.

Oldways Whole Grains Council & Lantmännen Join ICC!

We're excited to announce the addition of two prominent members to our esteemed community: Oldways Whole Grains Council and Lantmännen. These new members bring a wealth of expertise and enthusiasm, further enhancing ICC's mission to advance cereal science and technology on a global scale.


Oldways: Advocating for Whole Grains

Oldways Whole Grains Council has joined ICC with a shared vision of promoting whole grain consumption for improved health. As a non-profit consumer advocacy group, Oldways is dedicated to increasing awareness and consumption of whole grains. This aligns perfectly with ICC's commitment to knowledge dissemination and innovation. Together, they aim to contribute to better wellness by encouraging increased whole grain consumption. ICC is excited to welcome Oldways to the community and looks forward to collaborating on this important mission. Learn more about their work here.


Lantmännen: A Leader in Northern Europe

ICC is equally thrilled to introduce Lantmännen as a new member. Lantmännen, a leader in agriculture, machinery, bioenergy, and food products in Northern Europe, brings a rich heritage rooted in farming to the ICC family. Their dedication to refining arable land resources and commitment to sustainable practices align perfectly with ICC's mission. Together, ICC and Lantmännen aim to advance cereal science and technology, shaping the industry from field to fork. This partnership promises to drive innovation and contribute to the growth of the global cereal community. Learn more about their work here.


As we continue to expand our reach and influence, the addition of these new members reinforces the organization's position as a leading force in the field of cereal science and technology. Collaborative initiatives with Oldways and Lantmännen will further the mission of enhancing cereal-based products for the betterment of global health and sustainability.

ICC supports HealthFerm's Citizen Science - Get Involved!

HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.

Fermented foods are present in our daily diet and across different food cultures: from (sourdough) bread to beer, wine, pickles, sauerkraut, miso, kombucha and many more. Fermentation is on the rise, and many people make their own fermented foods at home. Fermentation technology could help us transition to more plant-based diets. HealthFerm wants to understand the relationships between microorganisms involved in food fermentation, the fermented food products resulting from these processes, and their effects on human health. To reach this goal, the research team of HealthFerm needs the support of citizens willing to participate in this project. At first, citizen scientists will provide information about their fermentation practices and attitudes towards fermented foods. Based on two questionnaires, researchers will select up to 1,000 citizens who can send their fermented foods for analysis, with an initial focus on sourdough.

Get involved and be part of an international community advancing fermented food research! Please find all the details here.

More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union.