Skip Main Navigation
Page Content
This event has ended

Save This Event

Event Saved

Established and emerging evidence for oat ingredients

British Nutrition Foundation

Thursday, 19 November 2015 from 15:00 to 16:15 (GMT)

Established and emerging evidence for oat ingredients

Ticket Information

Type End Quantity
Registration for BNF eSeminar - Established and emerging evidence for oat ingredients Ended Free  

Share Established and emerging evidence for oat ingredients

Event Details


bnf logo


  Familiar foods: Innovative ingredients

Established and emerging evidence for oat ingredients


With the new dietary fibre recommendations from the Scientific Advisory Committee on Nutrition (SACN), which based on current intakes requires a 50% increase in fibre intake for men and a 75% increase for women, and the increasing recognition of the importance of starchy carbohydrates and grains in our diet, it’s time to take another look at this vital but sometimes media-vilified food group. SACN’s recent review on Carbohydrates and Health concluded that starchy foods and wholegrains should form 50% of daily calorie intake, and that intake of fibre should be increased. So increasing starchy carbohydrates and fibre in our diet may be good for our health, but which specific constituents are of particular benefit?

The first event in this eSeminar series will look at some of the established health benefits of the ingredients in the grains we eat like beta-glucan in oats, alongside emerging research that is suggesting there are other components in starchy foods that may have health benefits and therefore potential as innovative ingredients for the future.

In this eSeminar expert speakers discuss ingredients from oats such as beta-glucan, fibre and protein, and comment on their potential benefit to health. Please go to our website for more information on the eSeminar 


Sara Stanner, Science Director, British Nutrition Foundation

Oats a fibre provider…and what else?


Prof Thomas Wolever, Department of Nutritional Sciences, University of Toronto 

Oat β-glucan – an update on a familiar fibre


Dr Heather Leidy, Assistant Professor, Nutrition & Exercise Physiology, University of Missouri

Plant power? What role for plant sources of protein in weight management and maintenance of muscle mass?


Dr Patricia Williamson, Senior Nutrition Scientist, Innovation & Commercial Development, Tate & Lyle, Ingredients
Practical applications and consumer acceptance

You can watch the eSeminar live on 19th November 3pm-4.15pm GMT.

Spaces for live participation are limited and will be allocated on a first come first serve basis. However, registration will allow you to watch the eSeminar at any other time at your convenience.

We would like to thank our Sustaining Member Companies for their continued support which enables the Foundation to offer an ongoing programme of events and training. BNF is also grateful to Tate & Lyle for providing an educational grant towards the success of this e-seminar. However, the conference programme has been directed by the Foundation, which is committed to producing independent, evidence-based science.


Do you have questions about Established and emerging evidence for oat ingredients? Contact British Nutrition Foundation



British Nutrition Foundation

The British Nutrition Foundation (BNF), a registered charity, delivers impartial, authoritative and evidence-based information on food and nutrition. Its core purpose is to make nutrition science accessible to all, working with an extensive network of contacts across academia, education and the food chain, and through BNF work programmes focussing on education in schools and nutrition science communication. The key role of BNF’s Council and Trustees is to ensure that the Foundation delivers its charitable aims, is impartial, transparent and acts with integrity. BNF’s Articles of Association require a majority of Council’s members to be leading academics from the nutrition science community, supported by leaders in education, communication and the food chain. BNF’s funding comes from a variety of sources including EU projects; contracts with national government departments and agencies; conferences, publications and training; membership subscriptions; donations and project grants from food producers and manufacturers, retailers and food service companies; funding from grant providing bodies, trusts and other charities. BNF is not a lobbying organisation nor does it endorse any products or engage in food advertising campaigns. More details about BNF’s work, funding and governance can be found at


Please call: 020 7557 7930 for any further information.

  Contact the Organiser

Interested in hosting your own event?

Join millions of people on Eventbrite.

Please log in or sign up

In order to purchase these tickets in installments, you'll need an Eventbrite account. Log in or sign up for a free account to continue.