eNews from the Global Harmonization Initiative

February 2020

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Dr. h.c. Huub Lelieveld
President, Netherlands

Mr. Larry Keener,
Vice-President, USA

Dr. Gerhard Schleining
Treasurer, Austria

Mag. Michaela Pichler
Supervisory Board, Austria

Nathalie Persson-Andrianasitera
Global Councillor, Sweden

Ms. Adriana Sterian, MSc.
General Secretary, Netherlands

Dr. Sangsuk Oh
Member-at-Large, Korea

Dr. Bernd van der Meulen
Member-at-Large, Netherlands

Dr. Joe Mac. Regenstein
Member-at-Large, USA

Dr. Alina-Ioana Gostin
Ambassador Programme Director, UK
Ms. Adriana Sterian, MSc.
Communications Dir.,Netherlands

Ms. Ana Sanhueza Martín, MSc.
Membership Director, Spain

Ms. Nicole Coutrelis
Regulatory Advisor, France

Dr. Bernd van der Meulen
Legal Advisor - Food, Netherlands

Dr. Sian Astley
Editorial Advisor, UK

Mr. Grigor Badalyan
Newsletter Publisher, Germany

Dr. Aine Regan
Social Media Advisor, Ireland

Mr. Gunter Greil
Webmaster, Austria

Dr. Paul Popescu
Newsletter Editor, Romania

Mr. Alex Surugiu
Graphic Designer/Videographer, Netherlands

Dr. Diana Bogueva
Working Group Coordinator, Australia


Ms. Michaela Pichler (Chair) 
ICC, Vienna, Austria 
Dr. Michael Murkovic
EuCheMS Food Chemistry Division, Graz, Austria
Dr. Pablo Juliano
CSIRO, Werribee, Australia
Dr. V. Balasubramaniam
The Ohio State University, Columbus, Ohio, USA
Dr. Pingfan Rao
Fuzhou University and Chinese Institute of Food Science and Technology, Fujian, China
Dr. Jaap Hanekamp
Roosevelt Academy, Tilburg,  
The Netherlands
Dr. Sian Astley
EuroFIR, Brussels, Belgium
Dr. Maria Tapia
Universidad Central de Venezuela, Venezuela
Dr. Kwang-Ok Kim
Ewha Womans University, Seoul, Korea

Dr. Vladimir Kakurinov

Dr. Pablo Juliano



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President's message

Dear Readers,
Hopefully you all had a good start of the year and if not, I hope that you find ways to cope with the cause.
It is my pleasure to introduce the first 2020 issue of GHI Matters, which contains a number of short but important messages that I hope you will take time to read. Several are about documents that you may want to read and are downloadable. I hope you will do so, because they are relevant to the goal of GHI, "Achieving consensus on the science of food regulations and legislation to ensure the global availability of safe and wholesome food products for all consumers".

Huub Lelieveld
17 February 2020

Scientific Consensus Protocol

During the development of the first GHI Consensus document it had become clear that the protocol on the website was not clear everywhere and also that there was no indication of the time needed to go through the process. An extended version of the protocol, dated 7 February 2020 can be downloaded .

GHI Home Journal
It can be difficult for authors of articles that focus on the harmonization of food safety regulations to find a journal for such articles. In 2018 it had been agreed to investigate if the journal "Quality Assurance and Safety of Crops & Foods" (QAS) could become a GHI associated journal. Readers of GHI Matters had been invited to submit articles for a special GHI issue "Scientific trends of global food laws and regulations" that has been published as No. 7 of volume 11 .
Recently, however, Wageningen Academic Publishers, decided that the journal will be Open Access only. This would mean that authors would always have to pay a fee for publication of an article. Thus only authors who can afford the publication fee would be able to publish in the journal. The GHI Board decided that therefore QAS is no longer of interest as a GHI associated journal. Because Elsevier does both open access and  traditional articles, it was decided to negotiate with Elsevier association of one of their food journals with GHI. More about this hopefully in the next GHI Matters.
Award Winner also wins the War in Court
Yasmine Motarjemi, one of the winners of the Award for Journalists, Whistleblowers and Defenders of the Right to Information, who duly reported about serious food safety issues, after many battles in court in the past decade, finally won the war. See the press releases of 20 January 2020, in both French and English.
Recently published
From fed by the world to food security
Accelerating Agricultural Development in Africa
by Henk Breman, Antonius G.T. Schut, & No'am G. Seligman

Regrettably, Africa is still the most food insecure continent. One of the reasons is that in most African countries the yields are much lower than in the rest of the world. More important even than rainfall is infertility of the soil. The use of fertilisers in Africa is 9 times lower than the global average (Africa 15 kg/hectare per year against the world average of 135). The authors of the book studied the African continent with the aim to determine what can be done to accelerate agricultural development. The book contains a vast amount of information and is important reading for everybody interested in improving food security, in Africa and elsewhere. Published by Plant Production Systems, Wageningen University, The Netherlands, September 2019 and freely downloadable .
Amaranth as a Pseudocereal in Modern Times: Nutrients, Taxonomy, Morphology and Cultivation
by Asel C. Weerasekara and Viduranga Y. Waisundara
Another publication co-authored by the GHI Ambassador in Sri Lanka. Amaranth is a cereal that has been around since ancient times. Amaranth is able to tolerate harsh weather conditions and has a high nutrient profile, better than that of other grains.  It may help reducing nutrient insecurity in continents such as Africa, where yields often are low and weather conditions often are bad.
This article that will be published in an IntechOpen book later this year, can be downloaded for free.
Food Contamination and Traceability Summit
26-27 May 2020
The summit in Munich, Germany, will take place within three months from now. You may still upload your abstract . A brochure about the summit can be downloaded by clicking here .
Note that GHI members will receive a discount of €75 on the registration fee.
GHI Share Sheet 1
For many people it is difficult to understand that substances that they know as poisons can be essential for health and that substances that are seen as healthy and are known to be essential for life, such as vitamins, may cause poisoning. To correct food safety regulations that may affect food security, it is essential that the subject is well understood, not only by food scientists, but  by everybody. Share Sheet 1 (to be renamed to reflect its contents) provides an explanation aimed at other scientists and publics with a higher education. Even native English scientists sometimes have difficulty understanding the matter and therefore much attention has been paid to ensure that the text is unambiguous. GHI Ambassadors have been asked to carefully translate the text of the document into local languages in such a way that also in their language the document is unambiguous. It is the intention to produce simplified versions to make it possible for as many as possible publics to understand what toxicity is.  That way popular demands for regulations that demand "absence" of chemicals in food may be stopped. Such regulations would eventually make all food legally unacceptable for consumption.
Meanwhile the document has been translated in more that 20 languages. The original English text and the translations can be downloaded from the GHI Library. The latest additions are those in Hindu and Slovak. 
The 20th World Congress of Food Science and Technology

As usual, during the 20th World Congress , there will be a GHI Session as well as a general GHI meeting, open to all Congress participants. Details will follow in the next issue of GHI Matters.
Yoga and health
Our member Karnvir Mundrey from Bangalore, India recently interviewed Eddie Stern, a famous yoga instructor. The no-nonsense interview is on YouTube and is worth watching. The video has sensible advises on how to live healthy and possibly prevent or retard some diseases.
Huub Lelieveld
Reversing Desertification
Converting deserts into arable land would do much to improve food security. Researchers have been working on this for decades. Now there are promising results with field trials in the Thar desert in India.
Cancellation of a previously announced conference in India
Because of the impact of the 2019-nCoV virus on travelling, the National Conference on Health and Wellness through Nutrition and Nutraceuticals 2020 to be held in Bangalore , Karnataka, India had to be cancelled.
Conferences & Meetings  

GHI regularly makes presentations and holds general and working group meetings in conjunction with scientific and food industry conferences around the globe.

Please check
our website for details and links, or   contact us via email to submit listings.

National Conference on Health and Wellness through Nutrition and Nutraceuticals 2020
This conference is held in Bangalore , Karnataka, India and organised by the Gokula Educational Society under the mentorship of Dr. V. Prakash, who will also present the Keynote address. GHI Member Prof. Priya Arjun is your contact for any questions about the event.


This is an announcement of the ISEKI-Food Conference in Nicosia, Cyprus. Just to make sure you will have it booked in your agenda.
More information about ISEKI meetings and other activities can be found on https://www.iseki-food.net
Nutrition and health aspects of traditional and ethnic foods in  Western Europe
Edited by Susanne Braun, Christina Zübert, Dimitrios Argyropoulos and Francisco Javier Casado Hebrard

This volume of the 26 volume-large GHI series has been published on 

15 October 2019 and can be ordered from the website of Elsevier. Remember to use GHI30 to obtain a 30% discount.

Nutrition and health aspects of traditional and ethnic foods in South Asia
Edited by Jamuna Prakash, Viduranga Waisundara and Vishweshwaraiah Prakash
This GHI book of the same series has been completed and will be available on 1 March 2020, it can be pre-ordered now from Elsevier and remember, by using code GHI30, you will receive a 30% discount.

Genetically Modified and Irradiated Food - Controversial Issues: Facts
versus Perceptions
Edited by Veslemøy Andersen
The editor is GHI Ambassador for Norway and also Lead-Editor of the 1st book of the "Nutrition and health aspects of traditional and ethnic foods" series (about the Nordic Countries), of which she also Series Editor. The book debunks the nonsense published about two of the technologies that are likely to be crucial for mankind to survive with almost 8 billion inhabitants on a small planet. The chapters in the book have been written by renowned experts with the interested non-scientists and scientists in other disciplines in mind. Contrary to many popular books intended to give these technologies a bad name, all chapters have a large number of references enabling readers to check the scientific research underpinning the conclusions of the chapters. 

The book will be published on 17 January 2020 and can be  pre-ordered  now. Use GHI30 for the 30% discount.
24th Gourmand Award
The book  Environment, Health and Business Opportunities in the New Meat Alternatives Market,  with Lead-Editor GHI Ambassador in Australia, Diana Bogueva, won the 24 Gourmand Award. This award is the equivalent of an Oscar but then for food related books. The  book  is a pivotal reference source that provides vital research on the development of plant-based foods and nutritional outcomes and thus very important for everybody interested in food security. The book is designed for policymakers, economists, health professionals, nutritionists, technology developers, academicians, and graduate-level students. Co-editors are Dora Marinova (Australia), Talia Raphaely (Australia) and Kurt Schmidinger ( Austria ).
Editors, Congratulations with this achievement!
"Nutrition and health aspects of traditional and ethnic foods in Nordic Countries"

Edited by Veslemøy Andersen, Eirin Bar And Gun Wirtanen, is the first volume of the series of 26 books a bout the topic, covering the entire globe. This volume discusses the nutrition and health aspects of Norway, Sweden, Denmark, Finland, Iceland as well as Sápmi, also known as Lapland. It is published by Elsevier/Academic Press 2018. ISBN: 978-0-12-809456-3 (eBook) and 9780128094167 (print). Note that, as with all food science books published by Elsevier, using the code GHI30 gives you a 30% discount.

Copies of the first two GHI's books are still available:  

Ensuring Global Food Safety  - Exploring Global Harmonization.
Elsevi er/Academic Press, 2009.

ISBN: 9780123748454 (print) 9780080889306 (eBook)

Regulating Safety of Traditional and Ethnic Foods. 
Elsevier/Academic Press, 2015.

9780128006054 (print) 9780128006207 (eBook) 


Founded in 2004 as a joint activity of the US-based Institute of Food Technologists (IFT) International Division and the European Federation of Food Science and Technology (EFFoST), the Global Harmonization Initiative (GHI) is a network of scientific organizations and individual scientists working together to promote harmonization of global food safety regulations and legislation. For more information, please visit our website at

GHI has legal non-profit entity status and its charter and constitution are registered in Vienna, Austria as the GHI-Association (ZVR453446383).

GHI is an initiative of the European Federation of Food Science and Technology (EFFoST), which is the European part of the International Union of Food Science and Technology (IUFoST) and the International Division of the Institute of Food Technologists (IFT). GHI is supported by the European Hygienic Engineering and Design Group (EHEDG) and many other organizations.