Scope, Purpose and Areas of Interest

Scope

Technical and scientific issues related to the cereals, milling and baking sector, its suppliers and the retail sector. The panel has a broad membership base and is widely recognised as an important forum for the discussion of cereals, milling and baking issues including, for example, the commercial opportunities and implications of CCFRA research and its application and benefits to industry, the commercial impact of developing legislation, and topical issues and common challenges. Amongst its members are breeders, ingredient suppliers, equipment suppliers, millers, bakers and the retail sector.

Purpose

• To use the above information above to identify & initiate development programmes in raw material, machinery and process that enable the development of the cereals, milling and baking industries.
• To provide guidance to CCFRA and others on priority areas relevant to cereals, milling and baking needing further study.
• To review and mentor CCFRA projects relevant to the cereals, milling and baking.
• To foster an understanding of what's new in the cereals, milling and baking sector, by identifying the relevant experts and reviewing their activities
• To share non-confidential information about issues, roles, trends and knowledge gaps relevant to cereals, milling and baking between its members and members of other CCFRA Panels.

Examples of Items Discussed

Items discussed at previous meetings include:

• Annual harvest assessment
• Understanding flour functionality differences
• Folic acid fortification
• Dietary fibre and Glycaemic Index measurement
• Mycotoxins and food safety issues
• Dityrosine cross-linking of wheat gluten proteins
• Colour measurement of foods
• Legislation and regulatory issues

Working Parties

The Panel has constituted the following Working Parties which look at more specific topics and issues in greater detail:

• Bread Working Party
  Chair: Peter Skeggs, RHM Technology; Technical Secretary: Terry Sharp
• Wheat and Flour Testing Working Group
  Chair: David Cliffe, Calibre Control Ltd, Technical Secretary: Neal Matthews

In addition, the Panel receive reports from:

• Milling Advisory Group
  Chair: John Cottrell, ADM Milling Ltd, Technical Secretary: Martin Whitworth
• Cereal Varieties Working Party
  Chair: Jim Shine, Rank Hovis Ltd, Technical Secretary: Dhan Bhandari

Areas of Interest

Raw materials and ingredients, for example:
Raw materials and ingredients that meet the needs of the food chain
Supply of raw materials and ingredients of appropriate quality and quantity at proportionate cost
Sustainable raw material and ingredient production
Synergies and interactions between the various raw materials and ingredients

Manufacturing, food preparation and supply, for example:
Improved and effective design of capital assets
Process design, optimisation and control
Innovative processing and packing operations
Efficient implementation and assurance of hygiene in food processing/preparation operations
Manufacturing optimisation
Cost optimisation through materials, energy, waste and environment management

Product quality and innovation, for example
Understanding, definition and measurement of product quality
Delivery of consistent quality
Understanding product innovation and the new product development process

Food and the consumer, for example:
Understanding what shapes consumers´ attitudes to food and their behaviour with regards to product choice
Understanding the physical and sensory interaction between the consumer and the product, and how this influences product use and perception of product quality
Understanding the links between food, diet and health and the implications arising from such links

Food and drink safety, for example:
Identification of current and emerging chemical, biological and physical hazards with understanding and prioritisation of the associated risks
Reduction of safety hazards and risks by developing, improving and implementing proportionate, evidence-based controls for the whole food chain
Development and improvement of rapid, dependable, affordable and generally accepted methods of sampling and analysis of food safety hazards

Knowledge management, for example:
Knowledge transfer through timely communication of relevant scientific, technical, market and regulatory information to personnel