Join us for this webinar on May 20, 2021 at 1:00 PM CEST. You can register here.

Dr Kyösti Pennanen is a Senior Scientist at VTT Ltd (Technical Research Centre of Finland) and holds a Docent position at University of Vaasa, School of Marketing and Communication. He has over 15 years of experience in consumer research related to food. He is passionate about understanding food consumption and integrating consumers’ voice with new food product and food technology development aimed at supporting healthy and sustainable life. Recently, he has been leading consumer research in projects dealing with consumer acceptance of sustainable food ingredients.
Presentation title: Consumers’ understanding and views on dietary fibre

Dr Daniele Asioli is Lecturer in Consumer Studies at the Department of Applied Economics and Marketing at the School of Agriculture, Policy and Development at the University of Reading (United Kingdom). His research spans a wide range of topics in domestic and global agrifood systems and focuses on understanding consumer preferences for new food products, and agribusiness decision-making to better inform agribusiness strategies, and food policies. He has research experience in Canada, United States, Italy, Norway, and United Kingdom.
Presentation title: Consumer perspectives on sustainable ingredients

Jan de Vries, Communication Manager of the HealthGrain Forum will moderate this webinar.

After registering, you will receive a confirmation email containing information about joining the webinar.

P.S. YOUR CALENDAR DOES NOT ALLOW YOU TIME TO PARTICIPATE? Register to automatically receive the recording of this webinar afterwards.

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 health impacts and consumer insights. The two-day conference on 8-9 June 2021 will take place as a live-streamed and interactive event, enabling online discussions with the presenters and on demand recording of the presentations.

HGF Members can benefit from an Early Bird Fee also after the deadline of the 7th of May.

Please find all the details on the conference website .

In case you have questions, you can contact the organizers (tapahtumat@amexgbt.com)!

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 inspiring and up-to-date insight and knowledge on: how to establish and develop a national whole grain partnership, as well as the specific health benefits of whole grains – which emphasizes the importance of and the opportunities a whole grain partnership has to offer.

The summer school will be a combination of presentations, panel discussions, videos and Q&A sessions, building on experiences from Denmark, as well as the WholEUGrain partnering countries: Bosnia-Herzegovina, Romania and Slovenia.

After the 3-days, you will be able to critically apply and work with:

  • Why and when is a national whole grain partnership a good idea?
  • What are the prerequisites for a well-functioning partnership?
  • How do you communicate health benefits of whole grain?

For more details about the event and the EU project please read here.

Please register here – dealine is the 14.05.2021!

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: https://lnkd.in/deBMt2A

Congratulations to all the authors!