AACCI meet in Europe for grain science exploration

By Lorraine Heller

- Last updated on GMT

Related tags Cereal Whole grain Europe

The American Association of Cereal Chemists (AACC) International is
set to meet this week in Europe, where experts from the
international cereals and grains industry will discuss latest
developments in grain-based science and technology.

The Cereals & Europe meeting, due to take place in Montpellier, France Wednesday through Friday, claims to be the industry's "gateway"​ to cereals in Europe. AACC International, an organization of industry experts who contribute to the research, development, and processing of grains and grain-based products, said its Spring event will start with an outline of the major challenges the cereals industry is facing today in view of its consumers' demands and expectations. Two days of presentations will follow, divided into two tracks: Technology and Science. The Science Track will elaborate on how to translate nutritional issues into raw material, processing and product requirements; and the resulting technological requirements and how industry can best meet them, said AACCI. The Technology Track will focus on new processes, ingredients, and final products. The Opening Plenary Session will include amongst others talks by Julie Miller Jones of the College of St Catherine (on Consumer, Cereals and Health: Trends, Fads and Reality); Ron Madl of Kansas University (Health Benefits of Whole Grain Products); Richard Shepherd of the University of Surrey (Consumer Attitudes towards Healthy Cereal Products); and Jo Goosens of Giract (Nutrition and Health 2020). The Science program will feature around 20 speakers, including academics and industry players. The tracks will focus on Consumer Insights and Nutritional Aspects of Innovative Cereal based Products; Nutritional and Sensory Quality; Physiology; Cereals: source of high quality Nutrients; Regulation and functional nutrients; and Methodology. The Technology tracks will examine: Better Processes for Better Nutrition; Bioactive Ingredients; Product Quality; Product Texture; Shelf Life; and Toxicology. A Concluding Plenary Session will combine information from both tracks, leading to discussions on the future of the grains industry. Technical posters and exhibits will provide attendees with additional opportunities to explore the latest technology and research. For more information, click here​.

Related news

Show more

Related products

show more

Get our fiber innovation insights report

Get our fiber innovation insights report

Cargill | 08-Feb-2023 | Case Study

Fiber February is the perfect time for consumers to take a fresh look at their own dietary fiber intake and make up for any shortfalls.

Healthy, delicious and sustainable

Healthy, delicious and sustainable

Döhler – Natural Food & Beverage Ingredients | 02-Nov-2022 | Technical / White Paper

Develop innovative, plant-based dairy applications to meet the growing demands of consumers around the world! We understand the individual challenges of...

Extend the shelf life of frying oils, naturally

Extend the shelf life of frying oils, naturally

Mane Kancor Ingredients Pvt. Ltd. | 28-Oct-2022 | Technical / White Paper

Frying oils when exposed to extrinsic factors like high temperature, oxygen, moisture, etc. undergo accelerated oxidation leading to faster onset of rancidity....

Related suppliers

Follow us


View more