Cereals & Grains Association members have access to all On-Demand Webinars and can participate in LIVE webinars for free! Live webinars include a Question & Answer session with the presenters. When you register for a Cereals & Grains Association webinar, an access code and instructions will be sent to you one business day prior to the live webinar. On-Demand webinars will be available within one week of the broadcast date.
Parts 1, 2, and 3 Are All Available On-Demand Now!
Missed the live webinar broadcast? Cereals & Grains Association members can access these webinars at any time!
Not a member? Join now to access the following:
How a GMO is Made
Developing our Future Leaders Webinar Series
Milling & Baking - Part 1 - International Issues in Formulations
Milling & Baking - Part 2 - Gluten-Free Formulation
Milling & Baking - Part 3 - GMO/CRISPR-Cas9 Technologies and Potential Impact on Production and Utilization
Milling & Baking - Part 4 - Formulating Whole Grains for Taste, Moisture & Performance in Bakery Applications
Dietary Guidelines for Americans 2015-2020: Boon or Barrier to Whole Grain Consumption?
Mycotoxins Important for the North American Grain Industries - Part 1 & Part 2
No PHOs; No Problem
Making a Protein Claim: Factors impacting Protein Quality and a New Way for Measuring
Food Allergies, Celiac Disease, and Regulatory Issues Affecting the Grain/Cereal Industry
Clean, Natural - The Trend and The Approach
FSMA - The Next Direction
Impact of Mycotoxins on the Food Industry
Centennial Webinar Series - Sponsored by the Cereals & Grains Association Foundation's Warthesen Fund
Cereals & Grains Association Gluten-free Baking: Challenges and Opportunities
After a quick review of gluten-free baking and bakery products, the problems and challenges associated with obtaining high quality products to meet consumers' expectations will be discussed. Possible technological solutions available to deal with these challenges using enzymes or colloidal approaches will be explored.
Cereals & Grains Association New Strategies for Sodium Reduction in Baked Goods
This webinar presents innovative ways to reduce sodium in baked goods. After a brief overview on sodium-associated health concerns is provided, new technological approaches and strategies for sodium reduction will be discussed.
2014 Annual Meeting Highlights
Revisit three exceptional presentations from the 2014 Annual Meeting - the Young Scientist Research Award Lecture, the Best Student Research Paper Competition Winning Lecture and the New Professionals Webinar Committee Choice.
Getting to the Heart of Healthy Baked Goods: Reformulating to Improve Cardiovascular Health
Cereals & Grains Association Foundation-Sponsored Warthesen Webinar Series
This webinar provides information on the latest knowledge of how saturated and trans fatty acids impact cardiovascular health and expertise on how to reduce trans fatty acids in baked products.
Cereals & Grains Association Gluten-Free Food Formulation and Testing
This webinar presents the necessary steps to consider for successful product formulation and the analytical tools needed to ensure compliance in labeling regulations.
Dietary Fiber: Impact of FDA’s Proposed Changes to the Nutrition Facts Panel
The Dietary Fiber and Other Carbohydrates Approved Methods Technical Committee chairs Jon DeVries, Medallion Laboratories/General Mills, and Stuart Craig, DuPont, provide an update on the FDA efforts to update food package labeling and to clarify the definition of dietary fiber as part of that effort.