Very recently the Well on Wheat project published detailed findings of the Wheat amylase/trypsin inhibitors (ATIs): Wheat ATIs: Characteristics and Role in Human Disease. The paper is open access and can be downloaded from […]
HGF organises a free webinar on CONSUMER UNDERSTANDING ON DIETARY FIBRE AND PROTEINS Join us for this webinar on May 20, 2021 at 1:00 PM CEST. You can register here. […]
Food oat innovations to boost food system sustainability The 1st Food Oats Conference will address the latest findings and innovations in oat based ingredient and food development, as well as […]
The WholEUGrain project Consortium invites you to join a 3-days summer school on the 17th – 19th of May 2021, from 9.00 – 12.00 CET. During the 3-days, you will get […]
Following a gluten-free diet is increasingly popular. Amongst others several top-athletes are consuming gluten-free diets. Potential downsides of such diets are hardly studied. A recent publication, including a short editorial, […]
As partner of the Whole Grain Initiative (WGI), HGF is pleased to announce that the Global Definition of Whole-Grain Food, developed by their International Working Group on Whole Grain Definition(s), […]
Dear HGF members, our Spring Workshop 2021 will be organized as an online event on Thursday 8.04. afternoon and Friday 9.04. morning. The programme will include following sessions: CEREAL PRODUCTS: […]
We would like to draw your attention on two scientific publications, published through the ‘Well on Wheat’ project: “Adverse Reactions to Wheat or Wheat Components” – Fred BROUNS, Gonny VAN […]
Dear HGF members, due to the current developments of the Coronavirus disease (COVID-19) outbreak and due to the travel restrictions from several organizations and companies, the HGF Board together with […]
The first edition of the International Whole Grain Day on 19th November aims at celebrating the positive impact of whole grain on nutrition, wellbeing and sustainability. The event will look at how policymakers and […]
