GRAPAS 2015

Thursday June 11, 2015 Rheinsaal 4 & 6, Köln Messe Köln, Germany

CONFERENCE Attend the one day con ference for just

€75

Register at VICTAM International by visiting the Perendale Publishers Stand - G014 or register online at:

bit.ly/grapas

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2015 Conference

PROGRAM

Thursday June 11, 2015 Rheinsaal 4 & 6, Köln Messe Köln, Germany

bread waste - A national success story from •‘Preventing Turkey’

10:00-12:00

SESSION 1:

Food Safety & Quality Control Chair/Co-chair: Roger Gilbert & Dr Simon Penson

by Professor Dr M. Hikmet Boyacioglu, Chairman of Food Engineering Department, Department of Food Engineering, Okan University, Istanbul, Turkey

safety in the milling industry: certification of primary •Food production – the way ahead?

by Dr Friedrich Luedeke, GlobalGAP, Germany

stones to rollers - The Roller Flour Milling Revolution in •‘From the UK and Europe’

by Rob Shorland-Ball BA FMA CertE, Roller Milling historian and author, Self-employed museums and heritage consultant, United Kingdom

the health benefits of wheat products by •‘Optimising exploiting variation in grain composition and processing

13:00-15:00

SESSION 2:

Nutrition & Milling Technology Chair/Co-chair: Professor Dr M. Hikmet Boyacioglu & Roger Gilbert

conditions’

by Dr Peter Shewry, Distinguished Research Fellow, Department of Plant Biology and Crop Science, Rothamsted Research Centre, and Professor of Crops and Health, School of Agriculture, Policy and Development, University of Reading, UK

one step ahead in processing grains into sought•‘Staying after food products’

by Alexander Schnelle, Buhler, Switzerland

colourimetric assays for the analysis of alpha•‘Novel amylase activity in ground wheat samples’

by Dr Claudio Cornaggia, Senior R&D Organic Chemist, Megazyme International, Ireland

works for flour and rice: New evidence of •‘Fortification health impact’

15:00-17:00

SESSION 3: Trends & Developments Chair/Co-chair: Dr Peter Shewry & Roger Gilbert

by Sarah Zimmerman, Communications Coordinator, Food Fortification Initiative, USA

the quality and attributes of rice and flour •‘Improving milling by-products’

by Dr Mian N. Riaz, Director, Food Protein R& D Center, Texas A&M University, USA ‘Technologies to manage the safety and quality of flour’ •

by Dr Simon Penson, Head of Primary Production and Processing, Campden-BRI, Chipping Campden, United Kingdom ‘An Overview of Innovation and Biotech Wheat’ •

by Rutger Koekoek, Marketing Specialist, US Wheat Association, Rotterdam, The Netherlands

17:00-17:15 Summing up and close

Organised by

With special thanks to our Sponsors Part of

Media Partner

SESSION ONE Preventing bread waste - A national success story from Turkey

by Professor Dr M. Hikmet Boyacioglu, Chairman of Food Engineering Department, Department of Food Engineering, Okan University, Istanbul, Turkey

ABSTRACT: Professor M Hikmet Boyacioglu will speak on ‘Preventing bread waste - A national success story from Turkey’.

“According to Euromonitor International, 141 million tonnes of baked goods are sold each year globally and bread represents by far the most significant proportion of this, at over 85 percent, with retail volume sales of 120 million tonnes in 2013 - which results in inevitable waste. Since there is no clear definition of food waste, it is difficult to estimate global bread waste although it is clear there is a need to minimise bread waste at all points along the chain.

“The objective of this presentation is to review the available information on the definition, consequences and prevention of bread waste. It will also cover the Turkish Grain Board’s new campaign titled “Ekmegini Israf Etme” (Don’t Waste your Bread) aimed at reducing the amount of bread waste in Turkey through educational activities with regard to consumption of bread.”

BIO: Professor Dr M. Hikmet Boyacioglu is Head of Food Engineering Department, Okan University. Is-

tanbul, Turkey. Boyacioglu received his B.Sc. & M.Sc. degrees in Food Engineering and Cereal Processing Engineering, respectively from Ege University, Izmir, Turkey. His Ph.D. degree is in Cereal Science (minor in Food & Nutrition) from North Dakota State University, Fargo, ND, USA. His entire working experience about more than 33 years involves conducting scientific research in the area of food technology specialising in cereal science, teaching undergraduate and graduate courses, and consultancy work in domestically and internationally. He has been professional member of Institute of Food Technologies, IFT and of American Association of Cereal Chemists, AACC International and member of Education Committee of International Association of Operative Millers, IAOM, MEA District. Dr. Boyacioglu has published more than 100 articles in cereal science area and one chapter titled soy ingredients in baking. He is Associate Editor of Cereal Chemistry international journal published by American Association of Cereal Chemists, AACC International and International Editor of Milling and Grain magazine published by Perendale Publishers Ltd.

Food Safety in the Milling Industry: Certification of Primary Production – The way ahead?

by Dr Friedrich Luedeke, GlobalGAP, Germany

ABSTRACT: At farm level the scene is set for Food Safety and product quality in the milling industry.

According to REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002, every farmer is a ‘food and/or feed business operator’, that means he is responsible for ensuring that the requirements of food/feed law are met within the food business under his control. This includes all aspects of primary production. Covering the selection of the field, use of water, fertilizer and plant protection products, but also harvest and storage.

These are the legal requirements within the EU, but what about reality? Surely, Cross Compliance (Verification of the implementation of certain legal requirements by the EU) has had a great impact at farm level, on the other hand only a very limited number of farms are inspected. Also how about the rest of the world?

Certification at farm level is today the normal procedure in the Fruit and Vegetable sector. For more than 10 years GLOBALG.A.P. provides the

Standards for the implementation of Good Agricultural Practice around the globe. This also includes Combinable Crops. Reducing the risk via certified suppliers - the way ahead.

BIO: Friedrich Lüdeke • Born and raised at the family farm in Northern Germany • Apprenticeship in agriculture

BSc Agronomy from Gesamthochschule Kassel, Germany • PhD Agronomy from the University of Newcastle upon Tyne, England • 16 years Marketing Consultant with the Marketinggesellschaft der niedersächsischen Landund Ernährungswirtschaft (Marketing Association of the Lower Saxonian Agriculture and Food Industry), Hanover, Germany Since 2004 trainer and consultant with GLOBAL.G.P. Expert Trainer for Fruit and Vegetables on a global scale and responsible for the German/Austrian GLOBALG.A.P. National Technical Working Groups

From stones to rollers - The Roller Flour Milling Revolution in the UK and Europe

by Rob Shorland-Ball BA FMA CertE, Roller Milling historian and author, Self-employed museums and heritage consultant, United Kingdom

ABSTRACT: A richly illustrated exploration of the technical and social changes which the introduction of roller milling technology created in the milling industry and in the markets which the industry served. The technical changes started in the early 19th century in Austria, Germany, Hungary and Switzerland. Milling engineers’ names illustrate the European basis for the roller flour milling revolution: Haggenmacher [Swiss], Giesecke & Konegen – MIAG – BUHLER [German & Swiss]; Simon, Buhler & Baumann [German/ English, Swiss]; Bucholz [German]; J Harrison Carter [English]; Oexle [Italian]; Escher & Wyss [Swiss]; Ganz [Swiss / Hungarian]; Mechwart [German / Hungarian]; Kick [Hungarian]; Robinson [English]; Wegmann [Swiss] Whitmore & Binyon [English]. These men, and some entrepreneurial millers, created large steam-powered mills which separated grain into constituent parts by

gradual reduction using roller mills and sifters / separators. Wheat flour millers could produce large quantities of white flour and the traditional stone mills, making a brown whole-meal flour, could not compete. This presentation tells the story of roller flour milling and the changes it brought to the grain and flour market – the sources of high gluten content grain and the market for white flour.

BIO: Rob is a former stone miller, teacher, museum manager and is now a roller milling historian and author. For the past 4 years Rob has been researching and recording the roller flour milling revolution in the UK and a little in Budapest and Minneapolis.

He writes for Milling & Grain and is planning a major book on his work and discoveries. Data from his researches will be available from The Mills Archive in Reading UK

SESSION TWO Optimising the health benefits of wheat products - by exploiting variation in grain composition and processing conditions

by Dr Peter Shewry, Distinguished Research Fellow, Department of Plant Biology and Crop Science, Rothamsted Research Centre, and Professor of Crops and Health, School of Agriculture, Policy and Development, University of Reading, UK

ABSTRACT: In addition to providing energy, wheat is also a major dietary source of essential nutrients (notably protein, minerals, B vitamins), dietary fibre and phytochemicals with potential health benefits.

There is significant variation in the contents and compositions of these components among samples of wheat, which may be determined by genetic differences between cultivars and/or impacts of the environment during grain development. It should therefore be possible to enhance the health benefits of wheat products by exploiting these effects. It has also been suggested that older types of wheat, including ancient species, have greater health benefits than modern high yielding wheat cultivars, although this has not been established by rigorous scientific studies. The contents of bioactive components in wheat products are also affected by grain processing, particularly milling and dough fermentation.

BIO: Dr Peter Shewry is the author of over numerous

refereed papers in international journals, has edited or co-edited 18 books (four for AACC including co-editing the 4th edition of Wheat: Chemistry and Technology and 2nd edition of Barley: Chemistry and Technology) and has written many major reviews and book chapters. In 2000 he was awarded the Thomas Burr Osborne medal and in 2002 was the joint recipient (with Donald Kasarda) of the Rank Prize for Nutrition. He was elected Fellow of the ICC Academy in 2009. Over a 40 year career he has collaborated with many international scientists, most recently on the EU FP7 HEALTHGRAIN project (Exploiting the bioactivity of European cereal grains for improved nutrition and health benefits).

He is currently Reviews Editor for Journal of Cereal Science and a Trustee and Chair of the Nutrition Committee of the Rank Prize Funds

Staying one step ahead in processing grains into sought-after food products

by Alexander Schnelle, Buhler, Switzerland

ABSTRACT: Our customers are facing new challenges every day, be it changing legal stipulations, the growing quality awareness of the end consumers, changing habits regarding the consumption of food and food intake or the continuous demand for something new and for variety.

All this and being able to make available the products in time at the required quantities at an acceptable price determines our activities every day. Bühler being a globally acting provider of process technology always is one step ahead with the solutions in order to focus already today on the demands by our customers of tomorrow. Process solutions for a safe and sustainable production of foodstuff are our core competency while considering the entire value chain from the cultivator up to the end consumer.

The issue of mycotoxins in the grain and the possibility of reduction by optical sorting is considered as well as the integration of different sensor systems like online measurement of quality data (protein,

mineral content, moisture, etc.), particle sizes and distribution or optical online checks regarding whiteness and content of specks in the products to further improve the process safety. This comprises the traceability of the products at any time from the customer back to the supplier by simply pushing a button as well as designing the machines according to current food standards at low operating costs.

However, supplying perfect machines with the best tailor-made process technologies alone is not sufficient for Bühler. Our presence in more than 140 countries and more than 90 sales and service stations all over the world enable us to be always close to the our customers and, after hand-over of the plant, to offer the usual high-quality Bühler service in order to be able to grant our customers a long service life of the plant at maximum performance.

BIO: Today, Alexander Schnelle is the head of the business area Grain Milling at Bühler GmbH in Braunschweig.

Novel colourimetric assays for the analysis of alpha-amylase activity in ground wheat samples

by Dr Claudio Cornaggia, Senior R&D Organic Chemist, Megazyme International, Ireland

ABSTRACT: The quality of wheat flour for baking is critically dependent on the level of α-amylase which can be present as “late maturity α-amylase” or due to pre-harvest sprouting caused by high rainfall and humidity at the time of harvesting. The most common method to measure α-amylase in wheat grains is the Hagberg Falling Number method; this analysis however provides for an indirect measurement of α-amylase and the values obtained are influenced by the rheological properties of starch in grains. Megazyme has prepared a novel colorimetric reagent (Amylase SD) that can be used for the specific assay of α-amylase activity in ground wheat samples either from sound or sprout-damaged wheat grains. The Amylase SD assay was able to provide a measurement of α-amylase activity in grain extracts from 90 ground wheat specimens.

The α-amylase activity was directly related to the release of the chromophore p-nitrophenolate detectable spectrophotometrically at 405nm. The Amylase SD method generated < 6%CV and correlation to

the Falling Number method was represented by an inflection point at ~160 s. The convenient assay format and its sensitivity makes Amylase SD an ideal alternative to the Falling Number method for the measurement of α-amylase (thus the assessment of sprout damage) in wheat grains obtained from breeding programmes or at grain collection points.

BIO: Dr Claudio Cornaggia attended the University of Pavia, Italy where he earned his BSc and MSc in Chemistry following a research period at the Technical University of Munich, Germany. After a short spell as a Research Assistant in Polymer Chemistry at his Alma Mater, he moved to Trinity College, Dublin, Ireland where he earned a PhD degree in Organic Chemistry. He is the author of a number of publications and a patent in the areas of polymer chemistry, organocatalysis and carbohydrate chemistry.

He is currently employed as the Senior R&D Organic Chemist with Megazyme International under CEO Professor Barry McCleary.

SESSION TWO Fortification works for flour and rice: New evidence of health impact

by Sarah Zimmerman, Communications Coordinator, Food Fortification Initiative, USA

ABSTRACT: Vitamins and minerals have been added to wheat flour for decades to improve public health. This session will share new evidence that fortification is preventing anemia caused by nutritional deficiencies and neural tube birth defects caused by insufficient folic acid. Evidence will represent multiple countries, including Costa Rica, Fiji, and the United States. The impact of adding calcium to wheat flour in the United Kingdom will be included. This session will outline the keys to successful fortification programs. When these are in place, the millers’ efforts lead to the desired health impact.

Building on the success of wheat flour fortification, global efforts are underway to expand grain fortifi-

cation to include maize flour and whole kernel rice.

This session will include updates on those efforts.

BIO: Sarah has written stories you may have read in Milling and Grain Magazine about fortifying wheat flour, maize flour, and rice. She wrote stories for daily newspapers and marketing pieces for private-sector organizations before joining the Food Fortification Initiative (FFI) staff in 2008. At FFI she manages the website, social media, newsletters, and media requests. For country partners, she provides advocacy resources and help with planning communications campaigns. She has a bachelor’s degree in journalism and 30 years of communications experience.

SESSION THREE Improving the quality and attributes of rice and flour milling by-products ABSTRACT: Stabilising rice bran using extrusion technology; pre-cooking the starch with different levels of cooking for the food industries; using broken rice and converting in to a value-added pre-cooked rice with extrusion; pre-cooked pasta; stabilising the wheat bran and improving its flavor for food uses.

Cooking wheat germ to make germ nuts and converting rice and wheat hulls to kitty litter.

by Dr Mian N. Riaz, Director, Food Protein R& D Center, Texas A&M University, USA

BIO: Dr Mian N. Riaz is the Director of Food Protein R&D Center, Head of Extrusion Technology Program, and graduate faculty in the Food Science and Technology Program at Texas A&M University, USA. He published 5 books, 20 chapters and more

than 100 papers on extrusion and other related topics. Three of his books are in the area of extrusion, Extruders in Food Application, Extruders and Expanders in Pet Food, Aquatic and Livestock Feeds and Extrusion Problem Solved. Dr. Riaz is a frequent speaker at international and national conferences and meetings and so far he has delivered more than 200 presentations in 52 countries. Every year he organizes 4 courses in the area of extrusion. He has been with the Texas A&M system for 18 years.

He also has a teaching appointment in the Nutrition and Food Science Department.

Technologies to manage the safety and quality of flour

by Dr Simon Penson, Head of Primary Production and Processing, CampdenBRI, Chipping Campden, United Kingdom

ABSTRACT: While there have been a number of chemical treatments used over the years, there are few processes applied to flour post-milling to manage safety. Of these, the most established is heat-treatment. Heat-treatment of flour has been practised in various forms since the 1960s and has seen two distinct phases of development. It continues to be an important technology and is used to both improve the microbial safety of flours and also to deliver consistent functionality for a range of applications. Despite little recent commercial development in the area, researchers continue to evaluate new technologies for their ability to achieve efficient viable microbial count reduction, either with or without concomitant modification of

functionality. For example, Campden BRI has been evaluating the ability of cold plasma technology to modify the functionality of flours as well as effect a reduction in viable microbial count. This presentation will review the history of flour treatment technologies, with the main emphasis being on physical processes. It will also review current research in the area and suggest new approaches to managing consistency of flour quality.

BIO: Simon Penson is head of Primary Production and Processing at Campden BRI in the UK. He holds BSc (Hons.), MPhil and PhD degrees in Biochemistry from the University of Wales. He is an Honorary Lecturer in the School of Biosciences of the University of Nottigham.

An Overview of Innovation and Biotech Wheat

by Rutger Koekoek, Marketing Specialist, US Wheat Association, The Netherlands

ABSTRACT: US Wheat Associates is the export market development organisation for the US wheat industry. USW promotes the reliability, quality and value of all six US wheat classes to wheat buyers, millers, bakers, food processors and government officials in more than 100 countries around the world.

USW works from 17 offices located around the world and has a workforce of 80 people. Roughly half of the US wheat production is exported each year.

USW works directly with overseas buyers to answer questions and resolve issues in purchasing, shipping or using US wheat. Activities include staff visits with

customers, trade teams to the United States, educational short courses, and regular publications on crop and market conditions.

BIO: Rutger Koekoek, Marketing Specialist, U.S. Wheat Associates (USW), Rotterdam, The Netherlands. He received his master’s degree in agricultural economics and marketing from Wageningen University and before joining USW in 2009, he worked as European Regional Manager for the American cotton seed company Delta and Pine Land Company.