The digital 16th ICC Cereal and Bread Congress 2021 (ICBC2021) kicked off with opening keynote talks on „Delivering Health Benefits with Bakery Products” and “Preharvest Sprouting”.

Conference topics were:

• 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

The participation of 230 experts from 38 countries around the globe showed the high relevance of this sector in industry and health.

81 posters and 44 oral presentations contributed to the attractive scientific programme of ICBC2021, presented in 13 sessions.

ICC’s affiliated journal „Journal of Cereal Science“ kindly sponsored the two best poster presentations with the Young Scientist Award.

The awards were given to:

Ana Magallanes Lopez, North Dakota State University, US, who presented her work on SOLVENT RETENTION CAPACITY: SUPPLEMENTAL SOLVENTS FOR EVALUATION GLUTEN QUALITY

and

Ángel L. Gutiérrez, University of Valladolid, ES, showing work on STUDY OF DIFFERENT PRESOAKING TEMPERATURES OF BUCKWHEAT WHOLE GRAINS TREATED WITH HIGH HYDROSTATIC PRESSURE: EFFECTS ON FUNCTIONAL, TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF FLOURS

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23 November 2021

On Nov. 16th the Whole Grain Initiative and a host of global leaders will discussed how the daily consumption of whole grains is a vital part of not only healthy, but also sustainable diets. Watch out the WGI website for more information! 

News

08 October 2021

Cereal beta-Glucan is one of the main polysaccharide constituents of cereals, especially barley and oats. While these cereals have been staple food for animal nutrition, they are increasingly becoming popular and widespread as food. The consumption of these beta-glucan rich cereals is linked to their recognised health benefits on our cardiovascular system. Health benefits and the associated labelling claims, allowed to food manufacturers are linked to the accurate measurement of beta-glucan content. The analytical methodology required to accurately measure beta–glucan in its entirety, allowing for compliant health claims will be discussed together with other available methods. Read more.

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06 October 2021

The WholEUGrain project partner, Chamber of Commerce and Industry of Slovenia - Chamber of Agricultural and Food Enterprises (CCIS-CAFE) and the Whole Grain Initiative are delighted to invite you to join the virtual policy roundtable, 'Whole Grains: A Game Changer for Public and Planetary Health – Can the Slovenian experience inspire Europe to address its leading dietary risk factor?' on 9 November 2021 from 14:00 to 15:55 (CET).

The roundtable will bring together high-level speakers, including policymakers, academics, healthcare professionals and patient representatives, to discuss whole grains as a key component of healthy and sustainable diets, and how policy initiatives, underpinned by rigorous science, can help to increase the alarmingly low levels of whole grain intake in Europe. As a thematic meeting held during the Slovenian Presidency of the Council of the EU and amid the rollout of the new Farm to Fork Strategy of the European Commission, the event will focus on the Slovenian experience in driving decisive action to address this public health issue across other EU Member States. Furthermore, the roundtable will also be an inspiring occasion for participants from other regions of the world to find solutions to similar problem via the exchange of best practices and knowledge. 

See the programme and register here.

News

05 October 2021