We are pleased to announce 2 new ICC Standards which have been adopted officially end of last year:
ICC DRAFT STANDARD No. 189 "Determination of ‘Falling Number’ using Bastak FNCheq to estimate the level of Alpha-Amylase Activity based on viscosity in wheat flour and wheat meal"
and
ICCSTANDARD No. 186"Determination of the Solvent Retention Capacity (SRC) of wheat flour using the CHOPIN-SRC"
ICC is pleased to welcome its new Corporate Member, Novozymes A/S, Denmark.
Novozymes is unique in its dedication to enzymes and microbes. For more than 70 years, Novozymes work with these biological problem solvers has made a big difference to our shared world. In baked goods, enzymes support producing new products that appeal to on-the-go consumers who want it all – easy convenience, healthier-for-you, and delicious. Novozymes purpose looks ahead to what they can achieve together with customers, consumers, governments, academia and others around in terms of finding the sustainable answers that our world needs.
The 7th Whole Grain Summit 2021 (WGS2021), originally planned physically in Rome, was held as online conference from 25-27 October 2021.
At the WGS participants from all sectors, disciplines and cultures collaborated and worked towards understanding why and how to increase consumption of whole grain (WG) foods possibly through collective solutions.
Some 180 experts from 30 countries attended the conference, 26 oral presentations in 8 sessions were presented, partly in parallel sessions, also 35 posters complemented the outstanding scientific programme.
Further, two Best Poster Awards, sponsored by the Journal of Cereal Science, have been awarded for innovative or exceptional work in whole grain cereals and pseudocereals research.
The awardees are:
Rubina Rumler, University of Natural Resources and Life Sciences, Vienna, Austria
Poster title “Sorghum and its potential for the Western Diet”
and
Payal Kapoor, National Agri Food Biotechnology Institute (NABI), India
Poster title “Anthocyanin rich wheat: Food for healthy gut”
The digital 16th ICC Cereal and Bread Congress 2021 (ICBC2021) kicked off with opening keynote talks on „Delivering Health Benefits with Bakery Products” and “Preharvest Sprouting”.
Conference topics were:
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 participation of 230 experts from 38 countries around the globe showed the high relevance of this sector in industry and health.
81 posters and 44 oral presentations contributed to the attractive scientific programme of ICBC2021, presented in 13 sessions.
ICC’s affiliated journal „Journal of Cereal Science“ kindly sponsored the two best poster presentations with the Young Scientist Award.
The awards were given to:
Ana Magallanes Lopez, North Dakota State University, US, who presented her work on SOLVENT RETENTION CAPACITY: SUPPLEMENTAL SOLVENTS FOR EVALUATION GLUTEN QUALITY
and
Ángel L. Gutiérrez, University of Valladolid, ES, showing work on STUDY OF DIFFERENT PRESOAKING TEMPERATURES OF BUCKWHEAT WHOLE GRAINS TREATED WITH HIGH HYDROSTATIC PRESSURE: EFFECTS ON FUNCTIONAL, TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF FLOURS
On Nov. 16th the Whole Grain Initiative and a host of global leaders will discussed how the daily consumption of whole grains is a vital part of not only healthy, but also sustainable diets. Watch out the WGI website for more information!
