After the Global Definition of Whole Grain as Food Ingredient, the WGI International Working Group on Whole Grain Definitions elaborated in the past month a proposal for a Global Whole-Grain Food Definition. Before official approval as final WGI Output, Jan Willem van der Kamp, as Chair of the Working Group, and some further Working Group representatives will introduce this Global Whole Grain Food Definition in a short webinar on 2. December 2020, 4:00-5:00 PM CET.
We invite all our members to join this webinar to get a better understanding of the working group's discussions and the achieved consesus. You can register HERE.

Note: All those registered will receive a link to the recording in case they haven't been able to participate live online. Questions can be submitted not only prior to the event (in the frame of the registration procedure) but also live.

News

29 November 2020

As part of our 2^nd Annual International Whole Grain Day celebration on November 19^th the WGI International Working Group on Whole Grain Communication & PPP developed a Whole Grain Pledge which gives everyone the opportunity to do their part in supporting whole grains! Anyone from concumers to dietitians to nonprofits are encouraged to sign our Pledge. Share with your networks, promote to your social media and show your support by submitting your own call-to-action!

News

13 November 2020

Based on general recommendations for public health and in favour of wellbeing of all our participants, the Organisers of ICBC2020 have decided to convert the ICBC2020 to an ONLINE event and will be held from 29 - 31 March 2021.

Already confirmed registrations, as well as abstracts and packages will of course be applicable to the new format, while we are working on further details.

We regret having to take this measure, but count on your understanding and look forward to welcoming you online in 2021 and hopefully soon again in person at another occassion when COVID will not longer influence us as currently!

News

13 November 2020

Gluten-free food is present everywhere nowadays. Although only a small percentage of buyers of gluten-free products are gluten intolerant or gluten sensitive, the market grows about 25 % per year.

What’s the background on this nutritional trend? And how to make a good and tasty bread without gluten? What about the analytical methods to measure flour quality of e.g. wheat – can they also be used for rice, corn and chickpea flour?

In this 2-stage webinar (17 November and 15 December 2020), Aylin Sahin (University College Cork, Ireland) Stefan Jansen and Jessica Wiertz, (Brabender, Germany) will provide answers to these questions.

You can find further information and register HERE.

News

15 October 2020