Welcome in Healthgrain Forum

The Forum, based in Europe and with links worldwide, is an active network of universities, institutes and industries interested in grain and grain based products. Its vision is that whole grain and high fibre grain-based foods assist consumers in health maintenance worldwide, help reduce health care costs and provide added value for companies in the production chain from farm to fork. The forum is formulating priorities for research communications activities, with the overall aim of increasing consumers' intake of protective components in whole grains.

For joining the Healthgrain Forum, sign-up here.

"Grain Products: Short and long-term benefits for health and wellbeing" - Report from the HEALTHGRAIN Forum Session at the 12th European Nutrition Congress FENS 2015 on 20 October 2015, Berlin, Germany

HGF Session at FENS2015The highly informative report of the HEALTHGRAIN Forum Session at the FENS 2015 congress on 20 October 2015, Berlin, Germany - authored by Margaret Ashwell and Jan Willem van der Kamp - has now been published in Complete Nutrition Vol. 16 No. 1 (Feb/Mar 2016), p86-89. It can be downloaded for free at www.nutrition2me.com/images/free-view-articles/free-downloads/HealthgrainForum29032016.pdf.

The presentations of the Session by Prof. Riccardi, Dr. Lawton, Prof. Delzenne and Prof. Tetens can be downloaded here. Based on the (attached) presentation "Environmental impact of bread and breakfast cereals", Prof. Riccardi also paid attention to sustainability, showing the excellent eco-efficiency of (whole-)grain-based products.

New publication "Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data"

Julie Miller Jones, Judi Adams, Cynthia Harriman, Chris Miller, and Jan Willem Van der Kamp in Cereal Foods World May/June 2015, Volume 60, Number 3, Pages 130-139: Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data (Open Access!).

Key items in this comprehensive article include an overview of the history of milling and the impact of different milling processes on nutrients. Main conclusion: Data comparing "classical" single-stream stone-grinding milling and the currently predominantly used multiple-stream milling with recombination do not show any strong advantage for either milling method.

EUFIC updated review on whole grains

The EUFIC updated review on whole grains from July 2015 is now online at www.eufic.org/article/en/page/RARCHIVE/expid/whole_grains_2015.

Presentations of the Whole Grain Summit 2015 in Portland available

All presentations of the Whole Grain Summit 2015, 24-26 June 2015 in Portland (Oregon), USA have been posted to the Moore Family Center website at health.oregonstate.edu/moore-center/whole-grain-summit.

Join the global research initiative to unravel wheat and gluten related health concerns

Based on a number of recent studies, the related questions about the level of evidence and a very strong social media drive, to avoid the consumption of gluten-containing grains, there is an urgent need for well controlled studies. The latter is especially the case since in most published studies the types of grains used and the foods produced from them have been very poorly characterized and described, making many conclusions questionable. Future studies should address the detailed composition of different cereals used, the changes in composition that may occur as a result of food processing (dough making using yeast or sourdough culture, extrusion, time, temperature, etc.) as well as final baking, drying, etc.

The ultimate aim of such an approach is to have a full analytical picture of the actual food that will be supplied to individuals for the study of effects on metabolism, symptoms and well-being. When addressing the in vivo effects of wheat based foods, consumed "as part of a typical daily diet", only a known composition will help to obtain reliable data. The latter is of crucial importance to make evidence based recommendations for future product development in the context of "good food for a healthy life". Here we propose an international project of global importance to the cereal supply chain and food industry.

The HEALTHGRAIN Forum Europe, endorsed by ICC and AACC, is seeking for active participation of the cereal foods chain related academic and industrial partners. Read the attached project presentation and description for more information about the backgrounds and aims of this pre-competitive research project.

For expression of interest and full project details contact Fred Brouns from the HEALTHGRAIN Forum at fred.brouns [at] maastrichtuniversity.nl.

HealthBread EU Project – successful market introductions of healthy breads based on HEALTHGRAIN principles

A project consortium led by TNO, with other HEALTHGRAIN Forum members and eight small and medium sized bakeries in Austria, Germany, Italy and the Netherlands successfully executed the EU project HealthBread - product innovation based on FP6 HEALTHGRAIN results and knowledge (2012-2014). By applying advanced milling technologies and long fermentation processes ("bioprocessing") HealthBread bakeries introduced as top products of their range clean label breads with high levels of fibre and micronutrients, with an attractive taste. HealthBread coordinator Jan Willem van der Kamp was elected by the Bakery and Snacks Journal as Bakery personality of the year 2014. See also ec.europa.eu/research/bioeconomy and www.healthbread.eu.

Project Coordinator Drs. Jan Willem van der Kamp presents the HealthBread Bakers Manual (4 versions: Dutch, English, German, Italian to Mr. Peter Becker – President of the German Association of Artisan Bakeries and President of the International Union of Bakeries and Confectioneries (UIBC).

 

New presentation on Health Effects of Cereal Fibre

HGF presentation: Health Effects of Cereal FibreThe HEALTHGRAIN Forum has prepared a presentation entitled Health Effects of Cereal Fibre. The presentation provides a thorough introduction to the legislative field of cereal fibre, analytical methods used in practice, and informs about the fibre contents in different grains and fractions. Furthermore, the presentation sets this in the context of the present and future health challenges Europe is facing; explains the health effects of cereal fibre with reference to systematic reviews and meta-analyses; and highlights finally different national recommendations for daily intake of cereal fibre while also providing recommendations to consumers on how to increase their daily intake of cereal fibre. The presentations is available in PDF format for free download here:

HEALTHGRAIN Forum Presentation "Health Effects of Cereal Fibre" (June 2016)

 

New PhD thesis by Juhani Sibakov: Processing of oat dietary fibre for improved functionality as a food ingredient

Juhani SibakovVTT's Research Scientist Juhani Sibakov developed in his PhD work oat fractions, which contained up to 56% beta-glucan or 73% protein. These are the highest contents ever reached by a method without any water or solvents. In the beginning of the process, oats were defatted by supercritical carbon dioxide extraction. From the defatted oats, it was then possible to separate highly enriched beta-glucan fractions. A beta-glucan content of approximately 35% was achieved using only dry grinding and air classification. This kind of beta-glucan fraction could be an interesting ingredient for the food processing industry because its yield was approximately 8-10% from the oat raw material. The separation process developed at VTT was scaled up to industrial scale in Germany, and it is expected to be commercialised within the next few years. The applicability of beta-glucan rich fractions was studied in beverages and extruded snacks.

 

New PhD thesis by Outi Santala: Impact of water content on enzymatic modification of wheat bran

Outi SantalaVTT's Research Scientist Outi Santala showed in her doctoral dissertation that technological functionality of wheat bran can be improved by enzymatic modification at a low water content of 40–50%. The results of the thesis can be utilized for improving the technological functionality of bran in food applications and for developing new processes for the enzymatic modification of plant raw materials at reduced water content.

 

HEALTHGRAIN whole grain definition now published!

Van der Kamp J.W., Poutanen K., Seal C., Richardson D.: The HEALTHGRAIN definition of "whole grain" has been published in Food and Nutrition Research, the on-line peer reviewed journal where more whole grain definition related papers have been published. The paper can now be downloaded free of charge at www.foodandnutritionresearch.net and is being highlighted by a range of media actions.

To find more details and links to further coverage see the section Definition and analysis of whole grain under Activities.

Presentations of the Symposium "Whole Grains for Health", Helsinki 2013 available

The presentations of the Symposium "Whole Grains for Health", Helsinki (Finland), 5 November 2013 are now available on the Leipätiedotus website. View the programme:

Report from the HEALTHGRAIN Forum Symposium, Granada 2013 available

The report of the HEALTHGRAIN FORUM Symposium "Cereal Foods and Health - New results and science-based nutrition guidelines" at ICN2013, Granada, 18 September 2013 is available for free public download in the journal Complete Nutrition Vol.13 No.6 Dec 2013/Jan 2014.

Presentations from the HEALTHGRAIN Forum Symposium, London 2013 available

Presentations from the highly appreciated HEALTHGRAIN Forum Symposium at the Royal Society of Medicine, London, 28 March 2013 are available for public download.