ICC is pleased to welcome its new Corporate Member, Mestemacher Management GmbH from Germany.

Mestemacher’s entrepreneurial energy is focussed on the manufacture of bread and baked goods. It produces naturally pasteurised bread specialities with a long shelf life when kept unopened. The baked specialities are sold by German and international food retailers as self-service packages. Mestemacher is a global market leader in the niche for long-life wholemeal breads and pumpernickel. Mestemacher’s range of classic bread varieties is complemented by international bread specialities. The dynamic industrial baker exports classic German wholemeal breads and pumpernickel to more than 80 countries on earth. For many years, Mestemacher has dedicated itself to a large number of domestic social projects that focus on gender equality in society and the reconciliation of work and family life, in line with the Scandinavian model. These two sides of the coin work together in strengthening the awareness of Mestemacher with the relevant customer groups and, last but not least, spur the increase of both sales and market share.

We look forward to a fruitful collaboration!

Web: www.mestemacher.de

News

21 March 2023

Our network partner, the ISEKI-Food Association (IFA) invites you to the International Student Competition Game. This is an excellent opportunity for young teams in the ICC community to showcase their expertise.

Proposals for the 2023 FoodFactory-4-Us competition are accepted on: INCREASING INNOVATION in EXISTING SFSCs to MAKE THEM STRONGER and MORE COMPETITIVE.

This competition game is open to students enrolled in a food science related program anywhere in the world. Students should form a team of 3 to 5 and submit their application by 23H59 CEST on 31 MARCH 2023. Application and participation are completely free of charge.

The competition is organized by IFA, with input from ACTIA, Pack4Food, and RISE, launching the second of three FoodFactory-4-Us competitions supported by the FAIRCHAIN project.

Please read more HERE.

News

16 March 2023

The 6^th International Symposium on Gluten-Free Cereal Products and Beverages 2023, which will take place in Rome from 18 to 20 October 2023, is hosted by the Research Centre for Food and Nutrition of CREA  the Italian Council for Agricultural Research and Economics, and co-organised by ICC.

GF23 is entitled "Gluten-Free Cereal Products and Beverages: Designing Food for Individual Needs and Choices” and aims to bring together scientists and representatives of academia and the industry from all over the world working in all fields of gluten-free grain products. The latest findings on coeliac disease research will be presented, as well as on foods and beverages developed for people who benefit from or consciously choose a gluten-free diet. 

This meeting will focus on current issues, trends and perspectives: Coeliac disease and gluten allergies, nutrition and health, detection of allergens, food safety, plant breeding and gluten-free raw materials, functional foods, food processing and engineering, food sustainability, sensomic, marketing, legislation, and citizen perception - covering the newest solutions for different products, including bakery products, dairy alternatives and beer.

Online registration as well as abstract submission will open soon!

News

23 February 2023

HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.

The webinar on the "Impact of microbial fermentation on food composition and nutritional attributes" will take place on 24 February 10.30-12.00 CET and will provide a state of the art on microbial fermentation technologies that are used to produce foods. The impact of the fermentation processes on food composition and nutritional attributes will be presented in relation to the raw materials used to produce final products. The presentations wil cover the selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.
Speakers will be:
Prof. Marco Gobbetti - Free University of Bozen-Bolzano
Dr. Rossana Coda - University of Helsinki
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.

This webinar is free and will be held in English.

More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union. 

News

08 February 2023