AACCI pose whole grains as super foods

by Laurie Gorton
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The conference will examine bran's properties, its bioactivity, enzyme activity and lipids.

Can whole grains make good on their nutritional benefits to claim superfood status? Will they be able to generate the next big wave of consumer excitement? The Milling & Baking Division of AACC International (AACCI) invites the cereal foods industry to find out at its 2015 Spring Technical Conference (STC).

Taking the theme “Whole Grains … the Next Superfood,” the division will convene its STC in Savannah, Ga., on April 15-17. The division planned its program to educate, challenge and inspire formulators, product developers and technical specialists from baking, milling and the allied trades.

An introduction to whole grains and a related look at consumer trends open the conference. The group gets down to nuts and bolts with separate examinations of bran’s properties, its bioactivity, enzyme activity and lipids. A report on lab-scale milling of whole wheat is offered, too. Formulating consumer-pleasing products with whole grains also will be addressed.

Speaking to the interests of millers and bakers alike, Craig Morris, Ph.D., director of the Western Wheat Quality Laboratory at U.S.D.A.’s Agricultural Research Lab in Pullman, Wash., will describe how milling has changed over the past 100 years and what those changes mean to flour’s functionality. A live debate follows, giving millers’ perspectives on wheat improvement from the standpoint of farm yield vs. milling and baking performance.

The division invited a well-known nutrition scientist — Joanne Slavin, Ph.D., R.D., professor, department of food science, University of Minnesota, St. Paul — to deliver the Halverson Award lectureship. Dr. Slavin served on the 2010 Dietary Guidelines Advisory Committee and is closely following the work of the 2015 committee.

On the regulatory side, presentations will examine the interaction between the Global Food Safety Initiative and regulations carrying out the Food Safety Modernization Act. Participants also will get a briefing about potential changes in the Nutrition Facts Panel on packaged foods.

A report about AACCI’s pilot project to train students and young professionals will address how to develop careers and foster industry leadership.

Conference events take place at the Embassy Suites located in Savannah’s historic downtown, the nation’s largest National Landmark Historic District. A golf outing at the nearby Crosswinds Golf Club leads out the conference, providing participants with networking opportunities as well as time to relax in Savannah as a preview of next year’s 2016 AACCI annual meeting.

The Milling & Baking Division was formed in 1970 and held its first STC at Minneapolis, the city for this year’s annual meeting, Oct. 18-21, which also marks AACCI’s centennial year. That first STC, like all those since then, was held to provide a forum for individuals in the fields of milling and baking to examine topics of mutual interest.

STC registration and housing is now open, and event sponsorships are still available. For details, visit www.aaccnet.org.
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