ICC's Statement on the EAT-Lancet Commission Report

The International Association for Cereal Science and Technology (ICC) highly welcomes the efforts of the EAT-Lancet Commission to convene leading scientists from various countries and disciplines to globally agree scientific targets for healthy diets and sustainable food production. The Commission’s Report is a great step forward in placing the emphasis on healthy eating and sustainable food production being a driver for creating food systems which will work in harmony with the global challenges in agri-food production. Ensuring that the food production systems we utilise are in tune with the biodiversity and general ecology of the world are essential for the survival of future generations. Equally, food choice and the adaption of healthy diets are crucial to redress issues around global malnutrition and over nutrition. There is no doubt that cereal grains form the basis of many of our diets and their importance not only in terms of their contributions for calories but also in terms of bioactive nutrients and dietary fibre, go far beyond dietary intake and into human nutrition and disease prevention. It is therefore welcome to see the importance placed on wholegrain foods in this report. From the view of the International Association of Cereal Science and Technology, harnessing the benefits of wholegrain nutrition is one of the key aspects which needs to be addressed by food and nutritional scientists in the very short term, so as to yield benefits for long term welfare of the population and the world.

In line with the EAT-Lancet Commission we believe that when increasing whole grain intake, efforts cannot be limited to one or two stakeholders, but must be addressed using the combined efforts of all parties involved in the food supply chain. For this reason, ICC invited more than 200 renowned experts and leading stakeholders, representing more than 35 countries, to the 6th International Whole Grain Summit 2017. The common goal is to create a collective action plan aiming to address strategies to help promote healthy eating patterns, particularly an increased variety of sustainable whole grain foods, and additionally communication-promotion campaigns based on strong public private partnerships, such as the Danish Whole Grain Partnership.

The Vienna Whole Grain Declaration reflects the experts’ consensus on four key goals and action points that must be met to drive whole grain acceptance and product availability, and to create and execute appropriate communication and education programmes:

  1. Reach consensus on a global whole grain definition.
  2. Establish a quantitative, science-based whole grain intake recommendation.
  3. Document the carbon footprint of whole grains, compared with other dietary choices.
  4. Form strong public-private partnerships to develop campaigns to encourage whole grain consumption.

To carry out the action points necessary to meet these key goals, it was agreed to establish a global interdisciplinary “Whole Grain Initiative” and to initiate international working groups dealing with different aspects of whole grains such as definition, intake recommendation, sustainability and whole grain promotion.

ICC would like to encourage all experts worldwide to consider the recommendations of the EAT-Lancet Report and initiatives like the global Whole Grain Initiative.

Charles Brennan

President of the International Association for Cereal Science and Technology – Vienna, Austria

Professor of Food Science and Nutrition – Lincoln University, New Zealand


Summary of the EAT-Lancet Report

ICC Statement on EAT-Lancet Commission Report

Various stakeholder reactions to the EAT-Lancet Commission Report


Words of welcome from the incoming ICC President, Charles Brennan

Dear friends and colleagues,

It is my great pleasure, and privilege, to be elected as President of the International Association for Cereal Science and Technology. Globally, cereal products and technology has received a lot of attention from researchers, industry and consumers, all trying to ensure optimum nutrition, tasty food products and sustainable production techniques. It is an honour to be the president of ICC in these challenging times. For the past 50 + years ICC has been responding to these issues and providing valuable insights to strategically bring resilience and safety to cereal science and technology. It is an honour to work with our technical committees, and the support of our members, to ensure that cereal science and technology continues to advance at a pace required by an ever expanding and demanding consumer population.

As many of you know, I have been involved in cereal science for the last 25 years: since my undergraduate days at London University, UK where I worked on starch biosynthesis pathways, through to my PhD and postdoctoral positions in the 1990’s where we were working on friabalin like proteins (pueroindolines) and the impact of starch-protein and cell wall components on cereal products and human nutrition. More recently the work of my group during the last 15 years has focussed on the effect of ingredients on the textural and nutritional functionality of cereal products, consumer acceptability and novel food processing technologies employed by the food industry, and the link between cereal digestibility and illnesses such as obesity, diabetes and Alzheimer’s disease. The world of cereal science continually amazes me, together with the resourcefulness and enthusiasm of all the colleagues I have had the pleasure to work with throughout the world.

It is my hope that during my term as president of this august institute, I will be able to welcome as many of the cereal community to our conferences, workshops and project activities as I can. The importance of cereal grains, and wholegrains in particular, are of paramount concern to nutritionists, researchers, the industry, consumers and governments across the globe.  It is a vision of mine that through greater co-operation and collaboration we may have a powerful voice in shaping the future of food and cereal science. To this end, I hope that you will join me at the ICC conferences during 2019 and 2020 (especially our home conference in the beautiful city of Vienna in April of 2019), and that we can meet to discuss new ideas and initiatives. 

My kindest regards

Charles Brennan 

Professor of Food Science and Human Nutrition, Lincoln University, New Zealand

GF19 - Call for Abstracts

Taking place on June 26 to 28, 2019 in Leuven, Belgium, the GF19 is entitled “Building products by knowledge” and aims at providing a science platform to present the latest gluten-free research and to discuss relevant structure-function relationships.

Abstracts of original research for presentation as oral or poster presentations, or covering topics of commercial appeal are invited to be presented at the conference.

The five main sub-themes that will drive the conference content and conversation are as follows:

  • New Issues, Trends and Perspectives in Gluten-free Food World
  • Gluten-Free Raw Materials & Plant Breeding
  • Gluten-Free Ingredients with a focus on Starch and Protein
  • Gluten-Free Bakery Products
  • Gluten-Free Beer and other Beverages

It is a fantastic opportunity to showcase research to the world gluten-free community! Abstract submission can be done online at http://gf19.icc.or.at/en/abstracts

The deadline for abstract submission is 15 March 2019.

Subscribe as Early Bird till 15 March 2019 and save!

Join our sponsors and present your company - become a sponsor of GF19!

Find all event info at http://www.gf19.icc.or.at/en/ 

Last chance to register as Early Bird!

Join us at ICC19 and meet some of the renowned confirmed speakers:

  • Bruce Hamaker, Purdue University, USA
    "Fibre molecular structure and specificity of gut microbiota response"
  • Jacqus Le-Gouis, INRA, France
    Climate change and changes in agricultural practices influencing grain quality and characteristics
  • Stefano Renzetti, WUR, the Netherlands
    Harald Perten award-winning research: "Hydrogen bonding interactions as quantitative descriptors of food structuring mechanisms during cereal-based food processing"
  • Katharina Scherf, Leibnitz Institute, Germany
    Gluten Analysis - from the past to the future
  • Peter Shewry, Rothamsted Research
    Designing future wheat with improved quality and pest and disease resistance

Benefit from the Early Bird registration fee - ending, 15 January '19

Register online today!

Abstract submission is still possible until 1 February
Present your work to the international cereal community!
For your information: If you register with the Early Bird rate before receiving confirmation on your abstract within the payment deadline, the Early Bird fee will still apply 7 days after abstract approval.

Attention students!

As a special offer, there will be 5 - 10 free registrations for the best abstracts submitted by students to ICC19. Applicable are ICC student members. Not an ICC student member yet? Benefit from the ICC cereal network and sign up today at www.icc.or.at/membership

Join our Silver Sponsor Brabender and reach leading experts in the fields of cereal science and technology. Attractive sponsoring and exhibition packages are offered. See all sponsorship opportunities

Alle event info on the event website

Become a Foodtechmaster on Dry Pasta

The topics of this 5 day seminar will cover the entire pasta production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.

This ICC endorsed seminar will focus on issues such as raw materials and pasta, fundamentals of rheology, thermodynamics, heat treatment and drying process, production technology and processing, energy recovery and efficiency, hygiene and hygienic safety, process automation, packaging, non conventional pasta.

Attention ICC members: benefit from this collaboration and get a 15% discount on your registration! Contact This email address is being protected from spambots. You need JavaScript enabled to view it. to get your discount code! 

Find the programme and register at: https://foodtechmaster.com/dry-pasta/