ICC Mentoring Programme

ICC is happy to announce that it now offers a new benefit for its Members: The ICC Mentoring Programme.

Within the ICC Academy, the ICC Mentoring Programme is aimed at junior scientists who are ICC members to benefit from the experience, knowledge, and insights as well as guidance shared by renown experts in the field from academia and industry.

The ICC Mentoring Programme shall support junior scientists in their professional development and help to gain truly valuable insights on career paths they are following or may be considering or to solve one specific problem they are facing in their research area. Mentors will pass on their specialist knowledge or their experience and can sometimes also support the mentees with personal contacts. Areas addressed in our mentoring relationships range from specific technical questions to career insights and networking support.

Here at ICC, we believe that this Mentoring Programme will be a great opportunity for both, the mentors as well as the mentees, since they mentees will be able to match themselves with leading scientists or researchers and industry leaders they would like to meet and talk while the mentors will benefit from the young experts' new ideas and esprit.

View the senior and experienced cereal scientists and technologists who are already Mentors of this programme and get more details under: https://icc.or.at/mentoring

You are not an ICC Member yet but would like to join and benefit from the Mentoring Programme? Sign up at https://icc.or.at/membership

We look forward to hearing from you!


WGS2021 - Abstract submission open!

The 7th Whole Grain Summit "From Science to Global Application" will be held as ONLINE conference from 25 to 27 October 2021.  As phrased in the sub-title “From Science to Global Application”, this event will focus on the connection between science/research and applicability and therefore intends to seek ideas and ways to translate the available scientific and technological knowledge into application, resulting into an increase in availability of affordable and acceptable whole grain products in a diversity of markets.

In addition to the oral and poster presentation sessions, there will be also interactive sessions and panel discussions to provide a multidisciplinary approach for all global stakeholders.
Sessions for this event will include topics on

  • Nutrition & Health
  • Technology & Application
  • Consumers & Communication
  • Sustainability

All submitted abstracts shall be within the overall scope of the WGS 2021.

The call for abstracts to submit suitable online as well as poster presentation ideas as well as EARLY BIRD Registration are open now.

Companies and organisation who want to showcase their products, applications and/or efforts torward (new) whole-grains products will also find attractive sponsor opportunities on the WGS website - view the options!
We hope to meet many colleagues and collaborators during the online WGS2021 and are excited about the upcoming discussion how to increase the global whole grain consumption. 

Find all further details about the event any time at the WGS website!

ICC Webinar: Fructan: Functional food ingredient hero or food intolerance villain? Exploring physiological effects and suitable analytical methods

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

Global Definition of Whole-Grain Food

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.