The 32nd Nordic Cereal Congress 2015



The 32nd Nordic Cereal Congress:

Future Food Security – New Opportunities

for Nordic Crops


Hotel Hanasaari, Espoo, Finland



Every third year a Nordic Cereal Congress is held in one of the Nordic Countries. They have always presented multidisciplinary research and developments bringing together all stakeholders in the cereal production chain. The recent emerging concerns of future food safety has put even more pressure for more sustainable and high-yielding cereal production and maintaining high nutritional and technological quality of cereals for food, feed and fibres.


Nordic Cereal Associations

Nordic Cereal Association (NCF) consists of the national associations of Denmark, Finland and Sweden.



In Scandinavia and Baltic countries different kinds of cereals are a fundamental part of the diet. Especially rye and oat based products contributes to cultural and geographical identity. Rye is traditionally used as wholegrain rye in baked products and also launched as new type of snack products. Rye has significant potential promoting health and well-being of consumers by contributing reduced risk of number of chronic diseases such as obesity, coronary heart disease and diabetes. Oats has well established role in controlling cholesterol and promoting healthy sugar metabolism and satiety with approved health claims by EFSA.

Emerging crops for Nordic community are protein enrich crops such as faba bean and other pulses. Their cultivation and increased use provides new opportunities to meet growing demand of high quality plant based protein sources. The growing industrial production and awareness of health from nutrition stimulates a deeper look into all aspects of the rye, oats and pulse based ingredients and foods. However regarding breeding the climate change, especially high CO2 conditions, temperature and ozone may have strong impact on cereal grain yield, quality and resistance to plant patogens but also nutrient use efficiency.

The resulting science-based understanding of nutritionally enhanced, sensorially improved products with enhanced shelf life explains traditions and fosters industrial developments of the otherwise irreproducible quality of products based on Nordic crops.