International Association for Cereal Science and Technology
ICC
ICC is an international network of cereal scientists, technologists and companies from around the globe.
ID: 115454745343-93
Lobbying Activity
Response to EU cardiovascular health plan
16 Sept 2025
The Whole Grain Initiative (WGI) ,a special interest group of ICC - International Association for Cereals Science and Technology - welcomes the opportunity to give feedback on the EU Plan for Cardiovascular Health. About the Whole Grain Initiative The Whole Grain Initiative is a worldwide, interdisciplinary collaboration aiming to increase whole grain intake worldwide to promote public health. The Whole Grain Initiative acts as an overarching and independent counterpart for policy and decision makers, health organisations, and donor organisations. The Whole Grain Initiative arose from the 6th International Whole Grain Summit in 2017 in Vienna, where 220 public health experts, manufacturers, marketers, grain scientists, and government regulators from 36 countries from all continents convened with the objective of driving toward consensus and measurable results on how to increase consumption of whole grains. Whole grains benefits for health including in particular Cardiovascular health There is strong and consistent considerable evidence that whole grains play a major role in healthy and sustainable dietary patterns. Nevertheless, compared to recommended levels, intake levels of whole grains are staggeringly low in most EU countries. According to the Global Burden of Disease study , low intake of whole grains was the leading dietary risk factor for NCDs in almost all WHO regions, including Europe. This risk factor surpassed low fruit and vegetable intakes, with approximately 3 million deaths and 82 million Disability Adjusted Life Years (DALYs) worldwide and 664.000 deaths and 14.2 million DALYs in the European region attributed to a diet low in whole grains. Research indicates that consuming 50g of whole grains daily can contribute to reduce the risk of type 2 diabetes by about 25%, cardiovascular mortality by 20%, cancer mortality by 12% and total mortality by 15% . Thanks to their functional components (including fibre, phytosterols, phenolic acids, vitamins group B and E, and mineral salts such as iron, magnesium, selenium and zinc), also whole-grain foods classified as ultra-processed as per NOVA classification are associated with a cardiovascular and total mortality reduction . To leverage the significant health benefits of whole grains, we recommend EU to 1. Endorse a legal definition for whole grain as a food ingredient and labelling criteria for whole-grain foods. For that purpose we would encourage the authorities to consider the global consensus to label as Whole-grain Foods those containing at least 50% whole-grain ingredients based on dry weight ]. Foods containing 25-50% whole grain ingredients based on dry weight may still communicate the presence of whole grains but cannot be designated as whole-grain foods/ products. These definition and labelling criteria provide a vital foundation for advancing whole grain consumption. 2. To further support adoption of WG foods and increase consumptions among populations, include a dietary intake recommendation in nutrition guidelines and favour consumption of wholegrain flours (100% wholegrain content) rather than refined flours and favour as well cereals and other grain products that contain at least 50% whole grains in the grain part. 3. To propose clear labelling indicators for whole-grain products 9,10 is essential to make it easier for individuals to identify and include these products into their daily diets 4. Finally to foster further positive dialogues, such as the Danish Public-Private Partnership on Whole Grain11, the EU can inspire individuals to embrace whole grains as a vital and enriching component of their everyday meals. Please refer to the attached file for complete information on the authors and studies to which the statement refers.
Read full responseResponse to Evaluation of the Public Procurement Directives
7 Mar 2025
The Whole Grain Initiative (WGI), a Special Interest Group of ICC - International Association for Cereal Science and Technology, welcomes the opportunity to give feedback on the evaluation of the public procurement directives. Below you will find key excerpts from our statement and we ask you to consider the full statement with information on the WGI, the list of foods where whole grains are preferred and all references in the appendix. For the WGI, this opportunity to contribute is of particular relevance as sustainable food public procurement has been on the policy agenda for a while. In particular, it was expected to be a core focus of the sustainable food systems framework, however, no proposal has been released so far. Legislators have largely downplayed the role of public procurement legislation in promoting healthy and sustainable food choices. Instead, following the Danish example prioritising sustainable products in public procurement , the evaluation and revision of EU public procurement rules must reflect the potential of procurement to nudge towards healthier and sustainable food choices. Therefore, the WGI would like to use this opportunity to offer suggestions on how to leverage public procurement to strengthen the link between food, public purchasing, and public health efforts, in particular on promoting healthy diets and fighting Non-Communicable Diseases (NCDs). Whole grains for health There is strong and consistent considerable evidence that whole grains play a major role in healthy and sustainable dietary patterns. Nevertheless, compared to recommended levels, intake levels of whole grains are staggeringly low in most EU countries. According to the Global Burden of Disease study[1], low intake of whole grains was the leading dietary risk factor for NCDs in almost all WHO regions, including Europe. This risk factor surpassed low fruit and vegetable intakes, with approximately 3 million deaths and 82 million Disability Adjusted Life Years (DALYs) worldwide and 664.000 deaths and 14.2 million DALYs in the European region attributed to a diet low in whole grains. Research indicates that consuming 50g of whole grains daily can contribute to reduce the risk of type 2 diabetes by about 25%, cardiovascular mortality by 20%, cancer mortality by 12% and total mortality by 15%[2] [3] [4]. To leverage the significant health benefits of whole grains, we recommend a revision of the public procurement framework to include specific criteria for whole grain content in food catering services provided to contracting authorities, referred to under Article 74 of Directive 2014/24/EU[5] and Article 19 of Directive 2014/23/EU[6]. We highly recommend that contracting authorities favor sourcing wholegrain flours (100% wholegrain content) rather than refined flours and favor as well cereals and other grain products that contain at least 50% whole grains in the grain part [7]. Whole grains and sustainable public procurement As regards sustainability, recent data indicates that switching to whole grains instead of refined grains can reduce environmental impact. For instance, encouraging whole grain foods in procurement policies can raise demand for whole grain crops, thus supporting sustainable agricultural practices. Indeed, milling processes for refined flour results in only 75-80% of the grain being utilised whereas whole grain keeps almost 100% of the grain, hence making the best use of the resources that have been used to grow these grains while providing greater nutrition than their refined counterparts [8] [9]. In terms of waste reduction potential towards the end of the supply chain. Public procurement rules that emphasise healthy and sustainable foods can positively impact European farmers and contribute to the resilience of EU agriculture. To leverage the sustainability potential of whole grains, public procurement should include low food waste targets as a criterion in public tenders.
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