UK researchers suggest whole grain foods with a fiber:carb ratio of less than 10:1 have the lowest fat, sugar and salt content, which could set in motion a new whole grain labelling system to help consumers chose healthier options.
A group of biologists from the Missouri-based Donald Danforth Plant Science Center have uncovered a genetic mechanism that could increase the yields of some of the world’s most important cereal crops, like maize and sorghum.
Cereals Canada and Agriculture and Agri-Food Canada (AAFC) have released the 2017 Canadian Wheat Research Priorities Report, outlining the priorities stakeholders should focus on that could help counter the effects climate change would have on wheat production,...
PepsiCo’s UK snacks subsidiary, Walkers, Ireland’s Kestrel Foods and Yorkshire's Bite UK are entering a category that is growing faster in the UK than potato chips, but they will be contending with higher nut prices.
For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on global food safety and security.