It is now the time to look back at the past year - appreciating all the moments experienced and the milestones that have been achieved - and look forward to the New Year and the new ventures it will bring!
With continuation of established as well as creation of new activities, we look forward to pursuing the development of links within the worldwide cereals and grains community. We sincerely thank all people involved and look forward to future collaboration.
From all of us at the ICC Headquarters to all of the ICC Family around the globe we wish you and yours a Happy Holiday Season and a Prosperous 2020!
Michela Pichler ICC Secretary General | CEO
Attention: Please note that the ICC Headquarters office has a new postal address:
Stubenring 12, 1010 Vienna, Austria Telephone numbers and email addresses remain the same.
Mycotoxins result from fungal infection of commodities such as cereals, nuts, dried fruit and spices occurring either pre-harvest or during drying and storage. The accumulation of expertise in prevention and control of mycotoxins is now available in a unique web-based platform providing guidance to farmers, storage managers as well as food/feed processors and suppliers, which we would like to introduce you with this webinar. You will learn, how easy mycotoxin management can be and how to use the newly developed MyToolBox e-Tool to secure your harvest as well as any grain storage.
MyToolBox – a new technology in the fight against mycotoxins Tuesday, 10. December 2019 13:00 – 14:00 PM CET
More detailed information about the MyToolBox Project - which has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 678012 - can be found under: www.mytoolbox.eu
After registering, you will receive a confirmation email containing information about joining the webinar.
P.S. YOUR CALENDAR DOES NOT ALLOW YOU TIME TO PARTICIPATE? Register to automatically receive the record from this webinar afterwards. View System Requirements
On the occasion of the first edition of the International Whole Grain Day, on 19 November, 2019, the Whole Grain Initiative hosted a launch event at the European Parliament in Brussels alongside MEP Elsi Katainen (FI, Vice-Chair of AGRI Committee). The event explored how policymakers and stakeholders can work together to encourage more people to ‘make their grains whole’ as part of healthy and sustainable dietary patterns.
The event gathered researchers and policymakers to highlight the positive impact of whole grains on nutrition, wellbeing, and sustainability. The panel brought 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.
During the panel discussion it was highlighted that increasing the daily intake of whole grains to 30-40g reduces the risk of cardiovascular disease (CVD) by up to 20%. The disease is estimated to cost the EU economy more than €210 billion a year and therefore places a considerable burden on healthcare systems and government budgets.
Despite the health benefits of whole grains, their consumption in Europe remains low. Studies from the EU suggest the majority of Europeans eats less than one serving of whole grain per day, and that only 5% of the grains consumed in Europe are whole.
One such lifestyle change is a switch to whole grains, which experts agree would considerably lower the incidence of CVD and other major chronic diseases, thus having considerable social and economic effects.
We invite you and your company, research institute or university to present your findings to the cereal community at the 16th ICC International Cereal and Bread Congress 2020 in Christchurch, New Zealand.
Abstract submission for oral presentation is ending soon - present your work and submit your abstract until 30 November 2019. Get all details and submit today!
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
