ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, the South African Grain Laboratory NPC located in Pretoria.

The SAGL is an independent non-profit laboratory, created in 1997 by the South African grain industry to act as a reference laboratory for the grain and oilseed industry. Our analysis scope includes milling, grading, physical, chemical, rheological, baking, mycotoxin as well as macro- and micro-nutrient analyses. ISO 17025:2017-accredited test methods are implemented within a comprehensive quality system. Participation in several national and international proficiency schemes demonstrates technical competency, international comparability and traceability to national standards.

We expanded our scope of analysis by adding a Crop Protection Division in 2016 to support the broader agricultural community with accurate and reliable analytical results for registration purposes, quality control analysis after manufacturing as well as the extension of shelf-life. This Division can perform 5-batch analysis on technical material as well as the physical, chemical and stability testing on formulations as prescribed by the Food and Agricultural Organization of the United Nations (FAO) and the World Health Organization (WHO). The laboratory is equipped to perform most tests required by FAO/WHO according to the latest Collaborative International Pesticides Analytical Council (CIPAC) methods and has OECD GLP compliance and ISO 17025:2017 accreditation.

We look forward to a fruitful cooperation!

https://sagl.co.za/

Barilla’s BLU1877 Announces The Good Food Makers Program in Collaboration with KitchenTown

An opportunity for food startups to accelerate with Barilla industry experts at their side

SAN FRANCISCO, CA (September 23, 2019) - BLU1877, Barilla’s venture firm, is announcing the launch of Good Food Makers, in collaboration with KitchenTown. Good Food Makers is a flexible 8-week program for startups to work alongside Barilla, a leading food brand, and ICC Corporate Member, to bring better, more sustainable food products to market.  “We want to develop a new legacy between Barilla, a family-owned company with decades of experience and traditions in food, and new entrepreneurs, who share the same vision to help people enjoy better lifestyles and build a better planet for future generations,” says Michela Petronio, VP of BLU1877. “We believe that change in our food system is accelerated when we work together,” says Rusty Schwartz, Founder and CEO of KitchenTown.  “We see startups struggle with a lack of resources and expertise, while legacy food brands wrestle with innovation. We believe that through collaborations like this, food startups with great ideas will achieve success faster.”

Once accepted into Good Food Makers, food startups will design a program with Barilla, customized to address their current challenges.  As part of the program, startups will travel to Barilla headquarters and pilot plant in Parma, Italy to test, experiment, and co-create new products and solutions.  Food startups and a team of industry experts will work side by side on the desired outcomes. A successful collaboration could look like a new product application, a more efficient manufacturing process or discovering new consumer insights.  BLU1877 has identified three focus areas that Good Food Makers will center around.  They are circular food economy, personalized meal solutions, and healthy snacking. Startups that are creating products or solutions in any of these areas are highly encouraged to apply.  Startups should already have a product or solution in the market.  KitchenTown has previously facilitated successful partnerships between BLU1877 and food startups, including ReGrained, Planetarians and The Organic Pantry Co.  In each case, the startup had their own unique challenge they needed help with, and worked directly with Barilla’s team to create solutions together.  

 

“Working with Barilla’s team has been invaluable to the growth of Planetarians,” says Aleh Manchuliantsau, Co-Founder and CEO of Planetarians, a food startup that upcycles the by-product from vegetable oil production into a superfood flour.  “I traveled to Parma, Italy where I tested and validated our upcycled SunMeal flour at a commercial scale. This validation is essential as we grow and take on larger orders and tackle bigger waste streams”. Applications are open now for Good Food Makers and will close on November 11, 2019.  Startups will be notified if they have been selected to participate by January 13, 2020.  

To apply and for more information go to goodfoodmakers.net



ABOUT BLU1877

Barilla created BLU1877 to support innovators in creating the future of joyful and sustainable food.  Our mission is to collaborate with innovative food startups in the industry to catalyze the development of new sustainable food solutions.

 

ABOUT KITCHENTOWN

KitchenTown enables a global community of innovators at every level of scale to co-create products and sustainable businesses that define the future of food. At their campus in Silicon Valley (and soon in Berlin, Germany), food startups have access to a production facility, food development lab, corporate partners and a thriving community of Makers. 

International Student Competition on Cereals

We would like to draw to your attention a students competition where ICC cereal experts will contribute with their expertise. The competition is organised by the ISEKI-Food Association within the Next FOOD project :

“Sustainable Cereals” Competition - Opening Early October

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 will be available by end of September 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.

We are also looking for sponsors for prizes for the winning team. Is your institution interested in the positive publicity of a sponsorship? Contact Katherine Flynn at This email address is being protected from spambots. You need JavaScript enabled to view it. for more information.

Look forward to seeing you at the “Sustainable Cereals” competition!
ICBC2020 - Abstract submission open!

The 16th ICC Cereal and Bread Congress will be held in Christchurch, New Zealand from 15 to 17 April 2020 and will feature plenary sessions; concurrent sessions embracing the challenges and opportunities facing the cereal science community; poster displays and competitions; a networking dinner for all our contributors to develop long lasting collaborations throughout the world; industry focused workshops; a trade display for equipment and food manufacturing; and of course the opportunity to participate on study tours to acquaint yourself with the culture, food and environment of New Zealand.
 
Themes for this event include:

  • Cereal nutrition for health-conscious consumers
  • Food safety and security
  • Sustainable agricultural technology systems
  • Milling and bread making technology
  • Novel processing techniques for extrusion and biscuit making
  • Noodle quality and acceptability
  • Wholegrains, their definition and utilisation in foods
  • Molecular approaches to grain breeding
  • Global supply chain and trade
  • Alternative grain crops
  • Analytical methods for quality determination
  • Consumer perception of grain-based foods

The call for abstracts is now open and the early bird registration will start soon.

Sponsorship opportunities are also available- view the options!
 
We hope to meet many colleagues and collaborators during the ICBC 2020 and are excited at the prospect of expanding the ICC network and sharing some New Zealand hospitality with everyone. 

Find all further details about the event at the ICBC website!

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