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.

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