Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects.
Read the full article by the ICC Fellows Fred Brouns, Peter Shewry et al - DOWNLOAD HERE
CTI Executive Search is seeking a Deputy Director for Research (DDG-R) who, as a member of the senior management team, will provide strategic leadership for CIMMYT’s research agenda. The DDG-R manages the global research portfolio and assures that programs and projects are in line with CIMMYTs and CGIARs strategy and research priorities. The DDG-R monitors the evolving needs of key stakeholders and investors, and leads timely reviews and updates of CIMMYT’s research and development agendas towards maximum impact.
The DDG-R will lead visionary thinking and priority setting, including identifying new research needs and opportunities with the senior management team for CIMMYT that stimulate innovation and lead to greater impacts from science for our beneficiaries. S/he will seek new approaches and models for enhancing technology innovation throughout CIMMYT’s global offices.
Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group, China, technically supported by Insititute of Food Science and Technology, Chinese Academy of Agricultural Sciences and Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, China. Jinshahe Academy, located in Beijing, has three divisions: Food Machinery & Engineering Division, Food Quality & Development Division, and Market and Strategy Division.
Hebei Jinshahe Flour and Noodle Group Co. Ltd., founded in 1996 and headquartered in Xingtai, Hebei Province, China. Jinshahe’s business activities include grains planting and storage, wheat flour milling and noodle production, coarse grain proce ssing as well as agricultural products logistics and e-commerce. The Group has a workforce of about 5,000 people. All factories totally yearly process 3 million tons of wheat and produce 1 million tons of noodles. Jinshahe ranks No.1 in terms of noodle production in China.
Following a half-day tour to Beneo and the welcome reception in the City Hall, the 5th International Symposium on Gluten-Free Cereal Products and Beverages kicked off in Leuven, Belgium with opening keynote talks by Gerard Govers, Fred Brouns, André De Laporte and Tim Vanuytsel setting the scene for this multi-disciplinary event in gluten-free production in the historic KU Leuven Promotiezaal. The participation of scientists and technologists in the gluten-free sector from around the globe shows the high relevance in industry and health! A corporate and poster exhibition complemented and a networking dinner at the scenic Begijnhof rounded off this fruitful event!
Scientific and technological updates on gluten-free production during the poster and oral presentations as well as lively personal interaction and networking among the international experts was characteristic for the 5th Gluten-free Symposium. We thank all the sponsors, exhibitors and participants for making this a remarkable event! We also congratulate the young scientists who won one of the awards sponsored by the Journal of Cereal Science and Nestle.
Two best poster awards sponsored by the Journal of Cereal Science, an Elsevier Journal, were granted to young scientists at GF19. Congratulations to the proud winners:
Hanna AHOLA / University of Helsinki (note: a co-author accepted the award on her behalf)
“IMMUNOCHEMICAL ANALYSIS OF OAT PROLAMINS IN EUROPEAN OAT CULTIVARS”
Caroline CAYRES / Federal University of Rio de Janeiro “IMPROVING THE CONTENT AND THE DIGESTIBILITY OF PROTEIN IN GLUTEN-FREE SORGHUM-BASED CAKE PREMIXES”
Congratulations also to the proud winners of the young scientist awards sponsored by Nestlé:
Hellen WATSON / Ghent University, BE “HUNT FOR GLUTEN PEPTIDES IN INDUSTRIAL AN-PEP TREATED MALT BEERS”
Christoph PACZKOWSKI / TUM, DE “QUALITY OF GLUTEN FREE BREAD – ALL ABOUT THE GAS INCORPORATION”
We already look forward to the sixth Symposium in 2022!
During the 6th International Whole Grain Summit (Vienna, 13-15 November 2017) it was concluded that harmonized global definitions of a whole grain ingredient and a whole grain food are needed to provide clarity to consumers, to provide a uniform basis for dietary recommendations and for nutrition and health research, and to serve as a level platform for industry. The overall goal is to increase worldwide consumption of whole grains. The International Working Group (comprised of world-wide members from academia, government agencies, non-government organizations), and the private-sector evaluated existing definitions including Healthgrain and AACCI definitions and considered a wide range of member input from Working Group discussions.
Below is the definition and a link to an appendix to provide further background information and clarifications. The definition is in its final stages of evaluation, member feedback is now being asked and the ICC Technical Committee will be reviewing for final determination. Thank you to everyone who provid feedback!
Global Whole Grain Ingredient Definition
Whole grains shall consist of the intact, ground, cracked, flaked or otherwise processed kernel after the removal of inedible parts such as the hull and husk. All anatomical components, including the endosperm, germ, and bran must be present in the same relative proportions as in the intact kernel.¹
This definition applies to cereal grains in the Poaceae family, and pseudo-cereals listed in Annex 1, that are used for human consumption.
Processing of cereals and their fractions includes dry and wet methods which should be executed according to good manufacturing principles and considers the following points:
2a. A batch of grain consisting of one or more varieties or classes of a single species may be temporarily separated into fractions and considered whole grain if the fractions are recombined in the original proportions.
2b. Grain fractions from one or more varieties or classes of a single species that originated from different batches and combined to reflect the original proportions are considered whole grain.
2c. Small, generally unavoidable losses of components, that occur through processing consistent with safety and quality standards are allowed.
2d. Fermented, malted or sprouted grains containing all the original bran, germ and endosperm shall be considered whole grains as long as nutrient values have not diminished; for malted or sprouted grains the length of the sprout should not exceed kernel length.
¹ The use of the term wholemeal may be legally protected in some jurisdictions and may be equivalent to whole grain. The use of this term should be checked within local contexts.
ANNEX 1.
Pseudo-cereals used for human consumption considered as grains
