1st International Whole Grain Day - 19th November - Take Wholegrain seriously!

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 

19th November is International Whole Grain Day

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.


 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: 

       #internationalWGDay #makeyourgrainswhole #choosewholegrains

  • 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!

ICBC2020 - Registration now open!

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
  • Bin Xiao Fu, Canadian Grain Commission, Canada
  • Donatella Peressini, University of Udine, Italy
  • Guy Della Valle, INRA, France

Online registration is now open - benefit from the early bird registration!

Abstract submission is open - present your work and submit your abstract

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!

Draft Programme available: IV International Conference "The Quality of Grain, Flour and Bread" in Moscow

We are pleased to announce that the DRAFT PROGRAMME for the upcoming IV International Conference "The Quality of Grain, Flour and Bread" is available.

Conference topics will be:

  • The quality of grain in different countries of the world
  • Breeding and seed production: The current state and future development
  • Innovative technologies and equipment for post-harvest processing
  • Current issues of technical regulation and standardisation
  • Safety of grain, products of its processing and bakery products
  • The role of cereal products in healthy nutrition
  • Training of industry experts and professional development
Find all event details at http://www.grainfood.ru/conference/mukaeng 
We look forward to meeting you in Moscow!