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, provides more insights on the characteristics of followers and subsequent health outcomes.

Please find below the respective open access links:


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), not only has been approved and endorsed by HealthGrain Forum, but also by Cereals & Grains Association and ICC.

The WGI working group tasked with developing this definition set out to reach consensus on definitions for both whole grain as food ingredient and what constitutes calling a food ‘a whole grain food’.

These definitions are needed to ensure that all global stakeholders (academics, industry, public and government agencies) are clear on criteria to achieve scientific compliance but contribute to consumer confidence by preventing products with a small amount of whole grain being identified as a whole grain food.

Through the WGI, experts from academia, government agencies, and industry from around the globe have collaborated to develop a common global definition. The group considered already widely accepted current definitions and regulations as well as new developments. The WGI Global Whole-Grain Food Definition outlines criteria to use the term ‘whole grain’ in the product name and criteria to highlight the presence of whole grain.

Definition of a whole-grain food: A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight.

Requirements for designating ‘whole grain’ in the product name front-of-pack: Foods containing a minimum of 25% whole-grain ingredients based on dry weight, may make a front of pack claim on the presence of whole grain but cannot be designated ‘whole grain’ in the product name.

The WGI International Working Group’s definitions can be downloaded any time from the WGI Webpage.

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:


Find here the detailed programme for the HGF Online Spring Workshop.

On Friday, Apr. 8, 2021, 08:30-09:15 CEST the HGF General Assembly Meeting will take place. All HGF Members are asked to join us there!

Also a special session on Friday morning will be dedicated to the latest information on the Horizon Europe Programme.

The agenda for the HGF General Assembly Meeting can be found in the HGF Member Area (please mind that you need to login!).

Please find below following link to register and please note, as HGF Member you can join this workshop for free. In case you did not receive your discount code, please contact the HGF Secretariat!

After registering, all participants wil receive a confirmation email containing information about how to join the workshop.

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 ROOY, Peter SHEWRY, Sachin RUSTGI, Daisy JONKERS. Comprehensive Reviews in Food Science and Food Safety, Vol 18, July 2019.

Wheat Seed Proteins: Factor’s Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions” – RUSTGI Sachin, Peter SHEWRY, Fred BROUNS, Lomme DELEU and Jan A. DELCOUR.  Comprehensive Reviews in Food Science and Food Safety, Vol 18, 2019.

We proudly present the new HGF leaflet 2020 which can be either downloaded here or under Publications/Healthgrain Forum Leaflets.


Join us for this webinar on September 16, 2020 at 3:00 PM CEST. You can register here.

Ville Koistinen is a postdoctoral researcher at the University of Eastern Finland and University of Turku. His research has focused on whole grains and their bioactive components, and how food processing affects them. The title of his talk will be “Impact of sourdough fermentation and malting on whole grain phytochemicals”.

Kati Hanhinev is professor in food development with special focus on the Nordic foods and health effects at the Food Chemistry and Food Development Unit at the Department of Biochemistry, University of Turku. Her main research focus is within the biochemistry of foods, especially phytochemical compounds and their interplay with gut microbiota and human metabolism. Her talk will be about “How microbiota is affected by whole grain rich diets with metabolic consequences”.

Rikard Landberg, is professor of Food and Health and Head of Division of Food and Nutrition Science at the Chalmers Universtiy of Technology. His group is studying the impact of food and food components on health and disease risk in observational and intervention studies as well as in various model systems. At this webinar Rikard Landberg will present “Metabolomics to guide personalized cereal food consumption – emerging results human studies”.

This HGF webinar is a free webinar for everybody to get some insights on the work of HGF Members – plan on attending and register! After registering, you will receive a confirmation email containing information about joining the webinar

We proudly announce that the article “Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review” is among the top 10% most downloaded papers in Comprehensive Reviews in Food Science and Food Safety from 2018-2019!

The review article provides the most up-to-date insights on the technology of sprouting, the nutritional and technological properties of sprouted cereal seeds, as well an overview on the regulatory status of the sprouting process and sprouted products.

Access the article here:

Congratulations to all the authors!

On May 13, 2020 at 1:00 PM CEST HGF organised a free webinar for all its members on Sourdough – many thanks to our presenters as well as to all participants!

Charlotte de Montalembert, in charge of the marketing on the sourdough range at Puratos, talked about sourdough and more specifically consumer trends around sourdough bread. She is actually very happy that this lock down finally allows her to feed properly her own sourdough and practice her baking skills at home. The title of her talk has been “The Future of Bread Lies in it’s past: an overview of sourdough market trends”

Suvi Virtanen, research professor at the Finnish Institute for Health and Welfare, Helsinki, Finland and (part-time) professor of epidemiology at Tampere University, Finland, is one of the pioneers in nutritional epidemiologic research on the aetiology of type 1 diabetes in children and responsible for nutrition in several large-scale epidemiologic studies such as DIPP, TEDDY and DIABIMMUNE birth cohorts, and TRIGR randomized trial. Her talk was about “Association of Cereal, Gluten, and Dietary Fiber Intake With Islet Autoimmunity and Type 1 Diabetes”.

Paula Jouhten, Academy of Finland Research Fellow, and Research Team Leader of Bioanalytics and Biological Data Science at the VTT Technical Research Centre of Finland, has her core background in computational biology and metabolic modelling solution towards industrial biotechnology strain improvement. During her postdoc in Dr. Kiran Patil’s group at EMBL Heidelberg she started to work towards improving GMO strains to designing strategies for improving microbial fermentations also without resorting to genetic engineering. At this webinar she presented a  “Model-guided view on Sourdough Species in Interaction”.

All HGF Members can find their presentations in the Member Area (under HGF_Meetings/HGF_Webinars) when loged in! In case you do have any questions you can send them to the HGF Secretariat and we’ll forward them and submitt you the answer provided by the presenter(s).

We are looking forward to welcoming you soon again to our next HGF Webinar in June 2020!

On April 08, 2020 at 1:00 PM CEST HGF organised a free webinar for all its members on Sprouted Grains – many thanks to our presenters as well as to all participants!

Lysanne Weel, currently working on grains & seeds as a Global Product Manager at Puratos together with Pieter Heirbaut, R&D Manager focusing on projects related to tender grains, seeds, and sprouts used mainly for bakery and patisserie applications, presented “Sprouted Grains, a booming topic. From trends to nutrition and claims.

Elien Lemmens, engaged in a PhD project on sprouting and/or hydrothermal processing of wheat for improving mineral bio-accessibility at KU Leuven, talked about “The impact of hydro-priming and osmo-priming on seedling characteristics and cell wall and phytate hydrolysis in sprouted wheat”.

All HGF Members can find a video as well as their presentations and all Q&A as pdf file in the Member Area (under HGF_Meetings/HGF_Webinars) when loged in!

We are looking forward to welcoming you soon again to a next HGF Webinar!


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 Puratos decided to cancel the HGF Spring Workshop, originally planned from March 30th  to April 1st.

We want to express special thanks to Puratos for their commitment in the workshop and programme preparation.

We thank all our members for their understanding,

The HGF Board


The Spring Workshop 2020 will be organized from Monday 30.3. to Wednesday 1.4. at the facilities of the HGF member PURATOS, in Groot-Bijgaarden – Belgium.

On Monday 30.3. the programme will start at 12:00 and on Tuesday afternoon it will and at 16:00. On Wednesday an optional visit to the Puratos Center for Bread Flavour in St.Vith will be arranged.

The workshop will focus on following topics:

  • Sourdough
  • Wholegrains
  • Sprouted Grains
  • Plant based proteins and sustainability

Please find below some further details by following the links given

  1. Draft Programme (February 2020)
  2. Travel Information
  3. Registration Link

Also Non-HGF Members are warmly invited to join the HGF Spring Workshop 2020 but need to pay a cost reimbursement for food and transportation, while the workshop is offered free of charge to HGF Members.

Please mind that in any case registration is required!