Conference overview

for a detailed programme click on the day or
download full programme


Core Summit topics to be discussed in plenary and in the interactive workshops (World Café format):

Breeding and technology

  • How can product design be a vehicle for improving consumer preference for whole grain products?
  • Processing developments that allow for incorporation of more whole grains into traditionally refined-grain products
  • Can progress in cereal breeding improve the availability, health and cost of whole grains?
  • High extraction flours deliver better nutritional quality than refined flour, how to leverage them better?
  • Sensory improvement may in some cases actually reduce nutritional value: where are the limits?
  • Can traditional uses of whole grain point the way to technologies that are better adapted to whole grain properties?
  • How can we better categorize bran as an ingredient, without detracting from whole grain use?
  • Will it be possible to maintain a supply of sufficiently high quality whole grain if demand increases?

Communication and regulatory issues

  • Sustainability – a new reason for both companies and consumers to choose whole grains
  • Lessons from success stories of public-private partnerships that have resulted in increased whole grain consumption
  • Developing and implementing a globally accepted definition and labelling criteria for whole grains and whole-grain food
  • Regulations and the place of whole grain definitions for raw materials and food: is a global definition possible?
  • Best practice for whole grain promotion towards a stronger global message and better tools?
  • Strategies for getting whole grains on the plate out-of-home?
  • Public Private Partnership: building a strategy to a global initiative
  • Beyond the rich & trendy: whole grain messages for all 7.4 billion of us

Nutrition and health

  • Establishing a global whole grain intake recommendation
  • How can the controversy around gluten sensitivity be best addressed?
  • What are the novel and promising developments around whole grains, cereal ingredients and health?
  • Can we get a consensus on an international, science based recommendation on whole grain intake?
  • Gluten free cereals and products
  • What is the role of whole grains in sustainable diets?
  • Standards for whole grain studies in relation to health claims
  • What are the future trends for whole grains and health?

The World Café Format

The Whole Grain Summit 2017 is designed to lay a strong foundation for working together on future plans/projects/actions that contribute to an increase in whole grain consumption. In order to share participants' expertise, experience, knowledge and capabilities to bring scientific knowledge to society the World Café Format has been chosen. This method is based on discussing important topics at tables with ± 10-12 participants (with one designated moderator) where participants are stimulated to discuss and write down their thoughts and ideas. This can be done either on a paper table cloth or on flipcharts – depending on the group and/or moderator. Core topic tables will be installed, each with a unique discussion issue derived from the working groups in advance. Overall, each issue will be discussed for two hours with each moderator; within that time, participants will move from table to table at set intervals, to participate in different topics. The moderators of the tables and the overall chair of the core topic will also summarise the results of the discussions for a short plenary presentation to the full audience.