On 14 December 2023, flour millers from across the UK, agriculture industry players, policy makers, researchers, suppliers, and customers came together to learn about policy and research updates. These efforts highlight the proactive nature of industry body UK Flour Millers and the flour milling industry to engage with the challenges of the future.
Led by UK Flour Millers’ Head of Technical and Regulatory Affairs, Joe Brennan, the event included presentations on precision breeding, biofortification of minerals in wheat endosperm, milling and baking quality in wheat, and the challenges of calculating consistent carbon footprints across farms.
Speakers were drawn from across the agriculture, food, and nutritional research sectors and included:
- Toby Townsend (ADAS)
- Dr Stéphanie Swarbreck (National Institute of Agricultural Botany)
- Dr Martin Whitworth (Campden BRI)
- Danny Bayliss (Campden BRI)
- Chris Stockdale (Food Standards Agency)
- Dr Stacey Lockyer (British Nutrition Foundation)
- Prof Peter Shewry (Rothamsted Research)
- Prof Janneke Balk (John Innes Centre)
“Our full agenda for this day-long event shows both the breadth of developments linked to flour milling and the pace of change,” Joe Brennan said about the event, which was over-subscribed. “Delegates attending were able to learn more about the policy issues on the horizon, plus the latest food processing research affecting wheat, flour, and finished products.”
Joe’s own ergot-focused presentation was intriguingly titled: ‘Wheat, witches and werewolves – how a mystical mycotoxin is challenging the modern grain chain’.
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Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
