ICBC2020 - Registration now open!

The ICBC2020 will be organised together with the Lincoln University and will feature plenary and concurrent sessions embracing the challenges and opportunities facing the cereal science community, poster displays and competitions, industry focused workshops, a trade display for equipment and food manufacturing as well as a networking dinner for all our contributors to develop long lasting collaborations throughout the world. There will also be 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

A selection of the confirmed speakers are:

  • Cristina Rosell, Spanish National Research Centre, Spain
  • Bin Xiao Fu, Canadian Grain Commission, Canada
  • Donatella Peressini, University of Udine, Italy
  • Guy Della Valle, INRA, France

Online registration is now open - benefit from the early bird registration!

Abstract submission is open - present your work and submit your abstract

Looking to put your company and its competences in the focus of the cereal science and technology sector? Check the conference webpage for detailed information or contact the This email address is being protected from spambots. You need JavaScript enabled to view it. for tailormade solutions!

Draft Programme available: IV International Conference "The Quality of Grain, Flour and Bread" in Moscow

We are pleased to announce that the DRAFT PROGRAMME for the upcoming IV International Conference "The Quality of Grain, Flour and Bread" is available.

Conference topics will be:

  • The quality of grain in different countries of the world
  • Breeding and seed production: The current state and future development
  • Innovative technologies and equipment for post-harvest processing
  • Current issues of technical regulation and standardisation
  • Safety of grain, products of its processing and bakery products
  • The role of cereal products in healthy nutrition
  • Training of industry experts and professional development
Find all event details at 
We look forward to meeting you in Moscow!
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!

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


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.



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.