HGF organises a free webinar on SENSORY ASPECTS OF PLANT-BASED PROTEINS.

Join us for this webinar on September 30, 2021 at 12:00 PM  – 01:30 PM CEST. You can register here.

Erminio Monteleone is a Full Professor at University of Florence, where he teaches Sensory Evaluation of Food and Consumer Testing and leads the Sensory Unit. Coordinator of the PhD programme in Sustainable Management of Agricultural, Forestry and Food Resources (UNIFI). From 2010 to 2016 he served as coordinator of the Master in Food Science and Technology at Florence University. His research activity, and his scientific contribution to the sensory food science field is documented by over 120 papers published in peer reviewed international scientific journals indexed on Scopus (h index 34). Permanent member of the Executive Committee of the Pangborn Sensory Science Symposium and of the Eurosense scientific committee. Since 2011 chairman of the Italian Sensory Science Society (SISS). Co-founder of the European Sensory Science Society (E3S). Member of the Accademia dei Georgofili of Florence. Associate Editor of the scientific journal Food Quality and Preference (Elsevier).
Presentation title: “Consumer perception of Alternative Proteins”.

Christoph Hald is Research Associate at the Chair of food chemistry and molecular sensory science at TU Munich. His research field is about the discovery of new taste and color-active molecules in food. In particular, his doctoral work was about taste active metabolites in rapeseed protein isolate. His expertise is compound isolation, structural elucidation, and metabolite quantification in complex samples.

Andrea Spaccasassi is Doctoral student at the Chair of food chemistry and molecular sensory science at TU Munich. His research field is about the untargeted metabolomics of food. In particular, his doctoral work is about the high-throughput screening of culture fermentation performances in pea protein-based emulsions. His expertise is untargeted metabolomics, data processing, and statistical evaluation.
Their presentation title: “Sensometabolomics of plant-based protein: an approach to discover and profile sensory active metabolites in novel plant-based ingredients”. 

Anne Nugent (Queen’s University Belfast) 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.

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.

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.

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!

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.

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.