Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
FoodProductiondaily.com recently visited a research unit in
the south of France to find more out about the role science plays
in improving the quality of cereal-based foods. Some recent
discoveries could be of great benefit to the...
European food manufacturers starting to get to grips with incoming
rules on food allergen labelling in the EU block face similar
adjustments in the US as the Senate clears new allergen laws this
week, writes Lindsey Partos.
The reason low-carb dieters often lose weight and sometimes show
improvements in their cholesterol, blood sugars, and blood
pressures is because they are, in essence, sickened by the diet,
writes a doctor in a science journal published...
Favourable news for the pro-GM camp as a team of British scientists
claims that genetically modified (GM) maize is less damaging to
wildlife than conventional varieties. At the same time, leading UK
organisations call on Tony Blair...
Rubbing shoulders on the shelves with 'low-carb' friendly food
products, wholegrains must reach out to the consumer to remain in
the game. Cereal chemists in the US bring wholegrains into the
user-friendly zone with a new,...
Wheat, corn and soybean prices will remain high for much of 2004,
warns the US agency Fitch Ratings, with the industry likely to see
a continual shifting of higher ingredients costs onto the food
manufacturer. But tough negotiations...
Countdown to new rules for the labelling of allergen ingredients
begins with national governments and stakeholders in Europe getting
to grips with the small print before enforcement next year. The
Scottish food watchdog updates the...
The US could see its share of the wheat market in Indonesia,
southeast Asia's biggest buyer, cut by half this year as a result
of surging freight tariffs. Rocketing prices are transforming
global food export markets as importers...
Eating more wholegrain foods could help people reduce their chances
of developing metabolic syndrome, say researchers, analysing the
role of carbohydrates on insulin resistance and the prevalence of
the metabolic syndrome in a large...
Sourdough bread containing select bacteria may be tolerated by
patients with a rare digestive disease that causes gluten
intolerance, say Italian and Irish researchers. The new research
could provide new opportunities for food producers...