Abstract
The European integrated research project HEALTHGRAIN (2005-2010) aims at betterexploiting bioactivity of cereal grains for improved nutrition and health benefits of consumers.Part of this research deals with the development of new dry processing technologies for theproduction of flours enriched in fibres and micronutrients; and the production of healthy foodingredients by bran dry refinery. The strategy is based on (i) the development of a system ofmarkers of the grain tissues, (ii) the development of innovative dry processing operations, (iii)the techno-functional and nutritional characterization of the products. Today, the use of the graintissue markers allows to better understand and control the behaviour of the different grain partsupon processing. Thus, conventional milling processes can be revisited and innovativetechnologies such as cryogenic milling and electrostatic sorting can be evaluated for their interestfor grain and bran fractionation.