HGF organises a free webinar on HEALTH BENEFITS FROM GRAIN METABOLITES
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: https://lnkd.in/deBMt2A
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:
- Sprouted Grains
- Plant based proteins and sustainability
Please find below some further details by following the links given
- Draft Programme (February 2020)
- Travel Information
- 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!
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 stakeholders can work together to encourage more people to “make their grains whole” as part of healthy and sustainable dietary patterns, via a moderated, interactive panel discussion. The panel discussion will be followed by a networking reception.
The objectives and key themes of the event are:
- Encourage more people to “make their grains whole” as part of healthy and sustainable dietary patterns.
- Act as an incubator for exchanging whole grain good practices, knowledge and initiatives across Europe to create an EU whole grain movement.
- Create enabling environments from farm to fork, so consumers can better access healthier, affordable, convenient and delicious whole grain products.
- Nudge consumers into making whole grain a daily habit via the promotion of meaningful whole grain recommendations in National Food-Based Dietary Guidelines.
- Call on the EU and national governments to implement nutrition policies that address whole grain policy gaps (i.e. labelling and recommended intakes) and create enabling environments to support healthy, tasty and sustainable dietary switches.
- Request official endorsement of the International Whole Grain Day 2019 and the subsequent yearly editions (2020 +)
Read more about the Whole Grain Initiative at http://www.wholegraininitiative.org/en/1862-activities
The upcoming HGF Autumn Workshop 2019 will be organised in Milan (Italy) in connection with the 10th International Forum on Food and Nutrition – The Forum organized by the Barilla Foundation in collaboration with National Geographic, the Centre for European Policy Studies (CEPS), the United Nations Sustainable Development Solutions Network (UN SDSN), the Columbia Center for Sustainable Investment (CCSI), Santa Chiara Lab – University of Siena (SCL), and the Global Alliance for the Future of Food (GAFF).
Barilla will kindly invite all HGF participants to their factory in Parma, including a visit to the durum wheat mill, in the afternoon of the 2nd of December. A bus transfer will be organized from/to Milan.
On the 3rd of December all HGF members are welcomed to the 10th International Forum on Food and Nutrition with the title “Fostering Business and Innovation while preserving Mother Earth“. Please find here the detailed agenda of the day . Please note that for this day you have to REGISTER HERE separately.
On the 4th of December the HGF workshop with the title “Sustainability and Nutrition” will be organised in cooperation with the University of Milan – Department of Environmental Science and Policy and will focus on following topics:
- EAT lancet: the role of whole grains in sustainable diets
- Technology and Sustainable Grain Food Production
- Grain Components & Whole Grain Food Definition
Please note that 2! registrations (one for the International Forum on Food and Nutrition and one for the HGF Autumn Workshop) are necessary!
For HGF Members both events are free of charge, while HGF NON-Members have to pay (in advance) EUR 150,- to be able to attend.
Find further details on the program, travel and registration here:
- Final programme – 26.11.2019
- Travel Information
- HGF Workshop Registration Link
- BCFN Event Registration Link
In case you have any questions, please do not hesitate to contact HGF Office (email@example.com)!
Find here some impressions of the cooking event at the Academia Barilla on December 2nd (for more pictures log into the members’ area):
Teams of Master’s students from around the world are invited to address the following question in this 2019 Edition of the ISEKI-Food International Student Competition:
How can ancient/alternative grains contribute to improved sustainability of the cereal chain?
The competition aims to improve practical ability in identifying and solving real problems in sustainable food production/processing and uses action-oriented learning to train students to work together on skills that are essential for today’s job market.
Teams of 3 to 5 Master’s students registered in food-related programmes can apply to the competition. Teams must have 1 student who is team leader and 1 faculty mentor. Applications will require a project title of maximum 100 characters and a description of the problem/solution of maximum 1000 characters. Applications are available on the competition website.
The competition will open in early November with the first of 6 on-line training sessions. In early March 2020, the competition will end with a Virtual Conference where all teams present their projects and the winners are announced. The winning team will send one member to an international conference to present the winning project!
This competition is organised in collaboration with the International Association for Cereal Science and Technology (ICC) and is the 2nd “Sustainable Supply Chain” competition of the ISEKI-Food Association, through its affiliate European FooD-STA and under the umbrella of the FoodFactory-4-Us competitions. Read about previous competitions here. The competition series is one of the case studies of the NextFOOD project which promotes innovative education for sustainable agriculture.
Is your institution interested in the positive publicity of a sponsorship? Please contact Katherine Flynn at firstname.lastname@example.org for more information.
During the 6th International Whole Grain Summit (Vienna, 13-15 November 2017) the Whole Grain Initiative (WGI) was established and it was concluded that harmonized global definitions of a whole grain ingredient and a whole grain food are needed to provide clarity to consumers, to provide a uniform basis for dietary recommendations and for nutrition and health research, and to serve as a level platform for industry. The overall goal of the Whole Grain Initiative is to increase worldwide consumption of whole grains. An International WGI Working Group (comprised of world-wide members from academia, government agencies, non-government organizations), and the private-sector evaluated existing definitions including Healthgrain and AACCI definitions and considered a wide range of member input from Working Group discussions.
Below you can find the elaborated Global Definition of Whole Grain as Food Ingredient which HGF endorses.
In case you have any question or comment, please do not hesitate to contact the HGF Secretariat