Workshop “Dietary Fibre 2015 meets the project MyNewGut”


Preceding the 6th ICC International Dietary Fibre Conference, Paris, June 1-3 2015 ( MyNewGut organised a successful workshop with 80 participants from academia, industry and governmental bodies. Project coordinator Yolanda Sanz (Spanish Council for Scientific Research-CSIC) outlined the scientific basis and set-up of MyNewGut. After presentations on the MyNewGut’s approach for evaluating fibre-based ingredients (Lesli Hingstrup, University of Copenhagen), and the industry perspective of using new ingredients with prebiotic activities (Joan Vermeiren, Cargill, Belgium), Nathalie Delzenne (University Catholique de Louvain, Belgium) presented the growing body of evidence indicating the role of the human gut microbiome on obesity.

As shown by Jan Willem van der Kamp (TNO, Netherlands) current dietary guidelines are not referring to prebiotic functions of fibres and the role of the gut microbiome, but recent policy documents on guidelines and public health indicate that this may change in the near future. In the discussion Paula Trumbo, FDA, indicated that the US government is allocating substantial budgets for microbiome and health related research. Hans Verhagen (RIVM, Netherlands and EFSA NDA Panel member) welcomed the ambition of the MyNewGut project for substantially strengthening the science basis for possible health claims in this area. At the end of the meeting Maria Roca (CSIC) presented the Industrial Innovation Task Force (INNO-TF), an external advisory board formed by experts of different industries involved in the production and manufacture of food ingredients and products that will support the MyNewGut project with their expertise. Participants were invited to join this initiative and participate in a unique networking platform.
Yolanda Sanz and Michaela Pichler (CEO of ICC, the International Association for Cereal Science and Technology) are already looking forward to further cooperation in conferences such as the 15th Cereal and Bread Congress (Istanbul, April 2016) and the next Fibre Conference in 2018 (the Netherlands).

The MyNewGut workshop presentations can be viewed below:

Dietary Fibre 2015 - MyNewGut Workshop - The MyNewGut project: Microbiome, obesity and behaviour (Yolanda Sanz, IATA-CSIC)

Dietary Fibre 2015 - MyNewGut Workshop - Evaluating the efficacy of fibre-based food ingredients (Lesli Hingstrup, University of Copenhagen)

Dietary Fibre 2015 - MyNewGut Workshop - Using new ingredients in cereal food products, the industry perspective (Joan Vermeiren, Cargill)

Dietary Fibre 2015 - MyNewGut Workshop - Understanding the mechanism of action of prebiotics in metabolic health (Nathalie Delzenne, University Catholique de Louvain)

Dietary Fibre 2015 - MyNewGut Workshop - Prebiotic fibres and the microbiome in dietary guidelines – new developments (Jan Willem van der Kamp, TNO)

Nutraingredients interview Prof. Yolanda Sanz, MyNewGut coordinator

30 players, 5-years: EU project investigates obesity, energy and the microbiome
MyNewGut project leader professor Yolanda Sanz was interviewed by Shane Starling for the magazine.

The gut microbiome was a frontier where much remained to be learned – about its competition, difference between individuals, functioning, the influence of nutrition and, perhaps most importantly, its effects on the health of other bodily systems and functions.

“The way that we have designed the studies we expect to able to progress in the identification of bacteria that together can work for our metabolic health …to modulate the function of the microbiome and bring benefits,”
professor Sanz said.

Read the full article here.

Dr Nebojša Ilić, MyNewGut partner on Serbian TV

Dr Nebojša Ilić from the Institute For Food Technology of Novi Sad (FINS), Serbia, a partner in MyNewGut, appeared on Serbian television. Neb spoke about the gut microbiome and its influence on our health and behaviour.

Watch the TV clip here (language: Serbian; 12:18-12:40).

Dietary Fibre Conference 2015 meets the MyNewGut project

13 May 2015

The MyNewGut project will organise a pre-conference workshop as part of the 6th International Dietary Fibre Conference 2015 (DF15) taking place at Les Salons de L'Aveyron in Paris, France, from 1st to 3rd June 2015.

The MyNewGut workshop aims to present and discuss the project’s plans and expected results with a broad range of stakeholders: nutritionists, health professionals, the food & drink industry, as well as people and organisations involved in public health, dietary guidelines and health claims.

The conference organisers, which are also members of the MyNewGut project − the International Association for Cereal Science and Technology (ICC) and French National Institute for Agricultural Research (INRA) – are looking forward to welcoming more than 200 delegates from over 35 countries.

You can consult the workshop’s detailed programme here; register online before 22nd May 2015. Due to limited places we advise you to sign up as soon as possible via this link:

International Dietary Fibre 2015

About the International Dietary Fibre Conference 2015:

The 6th International Dietary Fibre Conference 2015 (DF15) entitled ‘From Fibre Functionality to Health’ will cover all sources of dietary fibre, focussing on fibre functionality and health; and benefits of dietary fibre through nutritional science, product development and consumer education. The conference will include reviews by authoritative speakers on the health effects of fibre, and new insights of their role as prebiotics and in mental performance. DF15 will offer a wide forum for all disciplines and industrial sectors involved in the research, exploitation and utilisation of dietary fibre. 

For more information on the conference, please visit the co
nference website or get in contact with ICC or INRA.

Gut microbiota, new EU project studies our friends in the shadows

Brussels, 12 January 2015

A new project comprising thirty organisations from fifteen countries has started working together to study the microorganisms in our intestines and the role they play in health, well-being, and how they can help prevent diet- and brain-related diseases. The project receives funding from the European Union’s Seventh Framework Program and has partners from EU and non-EU countries.

Gut microbiota are the microbe populations living in our intestines, which contain trillions of microorganisms, including at least one thousand different species of bacteria. Altogether, the microbiota can weigh up to two kilograms. One third of our gut microbiota is common across most people, while two thirds are specific to each of us. In other words, the microbiota in your intestine is analogous to a personal identity card.

“Our challenge is to provide a proof of concept that dietary interventions with food and ingredients designed to modulate the gut microbiota can contribute to controlling and reducing the incidence of diet-related diseases, such as obesity, metabolic syndrome and behavioural disorders – epidemics in our developed society,” said Yolanda Sanz, MyNewGut’s project coordinator.

MyNewGut, officially launched in December 2013 is a five-year multidisciplinary project studying the gut microbiota, its genome (or microbiome) and their roles in human physiology. Organisations around the world have been working in this field for many years. But, this is the first time an EU-supported initiative has brought together such a unique consortium of world-leading experts from various scientific and industrial disciplines, in order to investigate the microbiome’s influence on human health and disease.

This project follows an interdisciplinary strategy, which contrasts the usually fragmented and individual research approach in this field. It aims to coordinate and gather the work of experts in brain research, computational modelling, immunology, microbiology, nutrition, physiology, and omics-technologies such as metagenomics and metabolomics.

MyNewGut plans to make basic human microbiome science useful for promoting healthier lifestyles to the public in Europe and beyond. Its main objectives are:

  • Investigate the role of the gut microbiome and its specific components in nutrient metabolism and energy balance.
  • Understand the influence of environmental factors on the gut microbiome, in pregnancy and during a baby’s development, and its impact on brain, immune system and metabolic health.
  • Identify specific gut microbiome components and associated metabolic functions that contribute to and predict obesity, eating disorders and co-morbidities.
  • Develop new food ingredients and food prototypes – by collaborating with EU food industry – that target the gut ecosystem and contribute to reducing the risks of metabolic- and brain-related disorders.

Engaging with policy makers, the scientific community, food industry, the media and public is a key focus of the project. The MyNewGut website provides information about the project’s goals, and media including a project leaflet, infographic, newsletters and up-to-date news.

These materials offer an easily understandable snapshot of the project’s progress and are available to download and share with your colleagues, students or friends.

MyNewGut is also active on social media platforms. The MyNewGut project’s website is Check out the Facebook page and follow us @MyNewGut on Twitter.

Notes to editor:
The MyNewGut project (Microbiome's influence on energy balance and brain development/function put into action to tackle diet-related diseases and behaviour) has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration. Grant Agreement no: 613979.

For more information on MyNewGut please visit the project’s website or contact:

Christina Sadler – MyNewGut’s Communications Manager
European Food Information Council (EUFIC)
+32 2 506 89 89

Partners in the MyNewGut project:
National Research Council (IATA-CSIC), Spain
University of Bologna, Alma Mater Studiorum (UNIBO), Italy
University College Cork, National University of Ireland (UCC) - Alimentary Pharmabiotic Centre (APC), Ireland
University of Copenhagen (UCPH), Denmark
National Institute of Agronomical Research (INRA), France
Catholic University of Louvain (UCL), Belgium
Technical University of Munich (TUM), Germany
The Dutch Organisation for Applied Scientific Research (TNO), Netherlands
Academic Medical Centre, University of Amsterdam (AMC), Netherlands
University Hospital of Regensburg (UHR), Germany
University of Reading (UREAD), UK
Medical University of Graz (MUG), Austria
Leibniz Institute for Prevention Research and Epidemiology (BIPS), Germany
University of Granada (UGR), Spain
Institute of Food Technology of Novi Sad (FINS), Serbia
European Food Information Council (EUFIC), Belgium
European Federation of Food Science & Technology (EFFoST), Netherlands
International Association of Cereal Science and Technology (ICC), Austria
Cargill Haubourdin (CARG), France
Barilla G. e R. Fratelli SpA (BAR), Italy
Lallemand Health Solutions (LAL), France
Food Corporation of Peñasanta (CAPSA), Spain
Alimentary Health Ltd (AH), Ireland
Loman Food Consulting BV (LFC), Netherlands
Shareholder Association of Dairy Producers of Subotica (ADMS), Serbia
Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
Baylor College of Medicine Corporation (BCM), US
University of Michigan, The Regents of the University of Michigan (UM), US
University of Auckland (UOA), New Zealand
Queen’s University at Kingston (QU-KGH), Canada