2. HEALTHGRAIN Forum  Mission To promote science based concepts fully unlocking the health promoting potential in the entire grain processing chain to obtain healthy, convenient and appealing foods  Vision Grain based foods assist consumers in health maintenance worldwide, help reduce health care costs and provide added value for companies in the production chain  Motto More of the grain, the best of the grain for consumer benefit

3. Healthgrain Forum (www.healthgrain.org)  Founded in May 2010 to continue promotion of science and communication for production and consumption of healthy cereal foods, as a follow-up of the EU HEALTHGRAIN project  In August 2014, 55 members from 19 countries, whereof 33 from academia and 22 from companies  A board and three task forces to plan the activities and have telemeetings at regular basis  Two annual workshops for members to interact with each other and to discuss joint plans and needs of action

4. Healthgrain Forum Board 2015 1.Kati Katina University of Helsinki, Department of Food and Environmental sciences (chair) 2.Kaisa PoutanenVTT, Finland 3.Roberto KingNestlé, Switzerland 4.Alexandra MeynierMondelēz, France 5.Frank ThieleckeNestlé, Switzerland 6.Gabriele Riccardi Federico II University of Naples 7.Jan Willem van der Kamp, TNO, Netherlands (communication) 8.Juhani Sibakov VTT, Finland (secretary) 9.Aliette VerelMondelēz, France (treasurer)

5. HGF Promoting research  Setting research priorities; interactions between academia and industry  Influencing research strategies and catalysing international consortia  Joint Programming Initiatives (JPI)  Knowledge and Innovation Communities (KIC)  European Technology Platforms (ETP)  Etcetera....  Initiating new EU projects (such as EU-HealthBread)  Bilateral and other collaborations

6. HGF Promoting communication  Workshops and newsletters to communicate between members  Website www.healthgrain.org to disseminatewww.healthgrain.org  Arrangement of symposia about cereal foods and health  Royal Society of Medicine Symposium UK 28 March 2013: Benefits of cereal grain foods for consumers  A symposium in the IUNS 20th International Congress on Nutrition, Granada 15-20 September 2013 http://www.icn2013.com/  Review articles to promote knowledge sharing  Leaflets translating research data into wider audiences  Health protective mechanisms of whole grain cereals- new hypotheses 2011 (Based on Fardet et al Nutr.Res.Rev. 2010 )  One being planned on sensory quality of wholegrain cereals 2014

7. More healthy cereal foods produced and consumed Synergy and joint efforts Research activities (production of knowledge) Food market activities (use of knowledge) Labelling Communication Research resources Government push Interactions with stakeholders

8. Consumers Grain food production chain Public health impact; Governments, Health associations Research SRA; Scientists The best of grain for consumer wellbeing New technologies, products, practices, Communication strategies