Whole Grain Summit, Vienna, November 2017 – Press Release and Whole Grain declaration available

Whole Grain Summit 2017

The Whole Grain Summit 13-15 November 2017 in Vienna brought together some 220 public health experts and PR managers, manufacturers and marketers, grain scientists and government regulators from 36 countries from all continents aiming at coming to consensus and measurable results on how to increase consumption of whole grains.

Get some impressions from this vibrant and inspiring event also under www.facebook.com/ICCcereals/! Participants can find here a link to the presentations and photo gallery – login with your participants account details.

The Summit resulted in a press release “The Best Dietary Change According to Experts? Switching to Whole Grainsand a joint Whole Grain Declaration summarizing the agreed actions for the coming two years

‘Well on Wheat?’ the global research initiative to unravel wheat and gluten related health concerns

The WoW Project

Of all grains, wheat is most widely cultivated worldwide. With over 700 million tons annually wheat is third among all cereals in total global food production, behind maize and rice. The demand for wheat for human consumption is also increasing globally, including in countries, which are climatically unsuited for wheat production, due to the adoption of western-style diets. Wheat is relatively rich in micronutrients, including minerals and B vitamins, and supplies up to 20% of the energy intake of the global population.

Nevertheless, a strongly increasing demand for gluten-free and wheat-free products has developed in recent years. Apparently, social media statements that gluten and wheat cause overweight and health problems, as well the new ‘Free from’ consumer trend, play a major role in this development. These developments have resulted in increased self-diagnosis of being gluten and/or wheat intolerant and increased belief in being intolerant, which in turn has lead to an increasing avoidance of wheat and gluten containing foods.

The ‘Well on Wheat?’ project is an international research project addressing the health aspects wheat consumption and aspects of wheat and gluten avoidance.

Well on Wheat?’ aims to obtain a full compositional picture of selected wheat types, the flours and doughs made thereof, the breads baked. As such, the changes in chemical composition of different wheat species and compositional changes that may occur as a result of food processing (milling, yeast/sourdough fermentation, baking) will be evaluated. A detailed insight in the effects of food processing will help make recommendations for future product development in the context of “good food for a healthy life”. Such recommendations should be transparent, practically relevant and industrially, thus economically feasible.

Accordingly the cereal foods supply chain has been invited to co-share responsibility for helping to unravel wheat and gluten related health concerns. This has resulted in a strong public-private partnership consortium.

EUFIC updated review on whole grains is now available online

The EUFIC updated review on whole grains from July 2015 is now online at www.eufic.org/article/en/page/RARCHIVE/expid/whole_grains_2015(link is external).

Nutritional Impacts of Different Whole Grain Milling Techniques

A Review of Milling Practices and Existing Data

Julie Miller Jones, Judi Adams, Cynthia Harriman, Chris Miller, and Jan Willem Van der Kamp in Cereal Foods World May/June 2015, Volume 60, Number 3, Pages 130-139: Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data(link is external) (Open Access!).

Key items in this comprehensive article include an overview of the history of milling and the impact of different milling processes on nutrients. Main conclusion: Data comparing “classical” single-stream stone-grinding milling and the currently predominantly used multiple-stream milling with recombination do not show any strong advantage for either milling method.

Chinese Cereal and Oil Association Whole Grain Conference, Kaifeng, China, 13 October 2016

HGF CCOA WG ConferenceHealthgrain Forum in China acting as the Nutrition and Health task force associated with ICC (International Association for Cereal Science and Technology, www.icc.or.at(link is external)). Attchached you find the interesting presentation of Joel Abecassis at the CCOA Whole Grain Conference in Kaifeng, China, 13 October 2016 – as well as the English and Chinese version of the submitted abstract.

The new Healthgrain Forum whole-grain food definition

The new Healthgrain Forum definition, published in the July 2017 issue of Advances in Nutrition will pave the way towards clearer labelling on food packaging. For more information see the press release and https://www.healthgrain.org/activities/whole_grain. The published paper is available for free download at http://advances.nutrition.org/content/8/4/525.abstract(link is external). The definition recommends that a food may be labelled as whole grain’ if it contains at least 30 % whole-grain ingredients in the overall product and more whole grain than refined grain, both on a dry weight basis.

This builds on the widely recognised ‘whole grain definition’, for whole grain as a raw material and ingredient published by the Healthgrain Forum in 2014. For more information see https://www.healthgrain.org/activities/whole_grain .