Thanks to all participants of the 7th International Dietary Fibre Conference 2018

DF18 in a nutshell: 268 participants, 34 countries, 9 sessions, 49 oral presenations, 86 poster presentations.

The 7th International Dietary Fibre Conference kicked off with opening keynote talks by Louise Dye on increasing dietary consumption, Karen Madsen on the role of fibre in modulating gut permeability and immune health as well as Natalie Delzenne on gut microbiology related recommendations and Susan Tosh on diet diversity. The high participation of dietary fibre experts from around the globe shows the high relevance of dietary fibre in industry and health! A plenary discussion on dietary fibre labelling, a very lively poster exhibition followed by a networking welcome reception sponsored by CCC and TiFN rounded off the first day of DF18! 

Two sponsored best poster awards were granted to young scientists at DF18. Congratulations to the proud winners:

Madis Jaagura from the Tallinn University of Technology - poster titled "Short-term high-fat low-calorie diet reduced inflammation associated bacteria in fecal microbiota of overweight adults" - 500 euro award sponsored by The International Journal of Molecular Science

Victor Castro-Alves from the University of São Paulo - poster titled "Chayote fruit polysaccharides enhance lipid efflux and regulate nlrp3 inflammasome in macrophage-like cells exposed to cholesterol crystals" - with the focus on nutrition and health the 500 euro award was sponsored by Ingredion. 

The plenary room was full till the very end and participants benefited from various rounds of discussion such as with Paula Trumbo from FDA and discussion on labelling. The final panel discussion concluded this event and some hot topics were: how to communicate better the health benefits of dietary fibres?; How can "fake news" on carbs be countered? Should there be a higher recommendation on dietary fibre intake - should it be 50g/day? Dietary fibre will remain a hot topic and we look forward to continued discussion at the next Dietary Fibre conference in 2021!

Thanks to all participants, sponsors and endorsers for making DF18 the great event it was!

7th International Dietary Fibre Conference 2018 - Final programme available!

DF18 - the 7th International Dietary Fibre Conference in Rotterdam/NL is the place-to-be for getting an overview of trending dietary fibre topics.

The final programme is now available! VIEW PROGRAMME - We look forward to an exciting event!

Two pre-conference workshops on Monday morning are completing the official programme. See their detailed agenda and sign up for any of them as soon as possible since places are limited.

Join the sponsors who are already on board: Ingredion, Rettenmaier & Söhne, Sensus, Allbran, Beneo, Best Cooking Pulses, Eurofins, Grain Millers Inc., Matsutani, Megazyme, Nestlé, CCC, TiFN and IJMS - choose from the attractive sponsorship packages.

ICC - Grains for Wellbeing - abstract submission and registration open

We are pleased to announce that the registration and abstract submission is open for 

ICC International Conference - Grains for Wellbeing,
5-8 Nov 2018 in Taipei, Chinese Taipei, R.O.C.

Grain is important in our diet, not only for providing energy and the feeling of joy from grain foods and desserts, but also for improving health. Being staple food, refined grains such as rice and wheat have been highly industrialized; their quality and safety remain extremely important. With health benefits, the precious functional components from grain such as beta-glucan, dietary fiber, antioxidants, etc., have enabled the introduction of innovative grain products.

This event will offer the opportunity to reach out to the Asian region by showcasing your company through attractive sponsorhip packages or by submitting your work for oral or poster presentation. Find all information under

We welcome you to share with us your research and outcome of work in this platform for a wonderful future of grain industry and human life and look forward to welcoming you in Taipei!

Radomir Lásztity

His wife, Dr Anna Halász, his family and his colleagues at the Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics announced that Radomir Lásztity left peacefully on 5 February 2018, in the 89th year of his life.

In his very active professional carrier, Professor Lásztity worked at the Department of Biochemistry and Food Technology (later Department of Applied Biotechnology and Food Science), Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics. He served as vice dean of the Faculty, later as vice rector of the University. Between 1972 and 1993 he led the Department. His decades of teaching activity contributed significantly to the generations of chemical and bioengineers. As Vice-Dean and Vice-Rector, he was one of the innovator of the modernization of education, such as introducing the computer science, molecular biochemistry, biotechnology and environmental sciences into the higher education of chemical and bioengineers. As professor emeritus he helped and supported his colleagues and students almost till the end of his life.

In addition to his initiative educational activities, Professor Lásztity was also excellence in research. His main focus of interest was the cereals sciences, with special emphases on food rheology. But he was active also in cereal biochemistry, nutrition, looking for relationships between structural and technological properties of cereals and related products. His most famous contribution of cereal science is his pioneering work in describing the molecular structure of the gluten complex, establishing the first linear structural model. Professor Lásztity became the doctor of the Hungarian Academy of Sciences (DSc) in 1968 and he took part in the work of The Committee of Food Science, Hungarian Academy of Sciences till his last months. He is author or coauthor of more than 900 scientific publications and books translated and published in 13 languages. He was an internationally acknowledged scientist with world-wide reputation, one of the key players of his generation. Colin Wrigley introducing him, as chairman at one of his numerous appearances at international research forums, as the Hungarian Pomeranz. His activities have been rewarded by numerous domestic and international professional and social awards and prizes. Among others he received the Bailey Medal and the Schweitzer Medal of ICC, the Gold Medal of Czech Academy, the Award of Hungarian Academy of Sciences and some other national governmental honors. He worked for different international organizations like FAO, WHO, UNIDO, UNESCO and he was the head of FAO/WHO Codex Committee on Methods of Analysis and Sampling FAO between 1973-1988.

Dr. Lásztity served the ICC almost from the beginnings. He was the President of ICC between 1980-1984, later he was elected to Honorary President. He took part continuously in the different scientific committees of the organization. ICC would like to express its condolences to his wife and his family, to his colleagues and friends at BME, in Hungary and all over the world, to everybody, who knew him. Rest in peace!

Press Release: The Best Dietary Change According to Experts? Switching to Whole Grains

The Best Dietary Change According to Experts? Switching to Whole Grains

Vienna, 18.12.2017. New data on the links between diet and health show that replacing refined grains with whole grains globally could reduce the burden of chronic disease more than any other change – including better-known approaches such as reducing sodium, eliminating trans fats or even cutting sugar-sweetened beverages.

This eye-opening data from the Institute for Health Metrics and Evaluation was revealed during the keynote address at the recent Whole Grain Summit in Vienna. In response to the urgent public health challenge documented by experts speaking at this event, more than 200 scientists from 36 countries participating in the Whole Grain Summit worked to craft a two-year global action plan to increase whole grain consumption.