Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
KunaPops, puffed quinoa and chia snacks produced by Ecuadorian organic flour and snack producer LiveKuna, will be listed on Amazon US this month, following its success in Canada.
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
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.
The Gluten Intolerance Group (GIG), a certifying agent in the US gluten-free market, said visual examination is pivotal in determining the safety of whole grains, beans, seeds, pulses and legumes.
Ecuadorian company LiveKuna has launched two organic flours – made from quinoa and bananas – that are suitable for celiac suffers, securing a listing in 2,000 Walmart stores in the US.
American Valerie Bowden and her Ethiopian husband Alula Kibrom have developed a line of vegan, gluten- and oil-free snacks made from the ancient grain teff aimed at boosting the local community.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
German GoodMills Innovation has developed a new variety of wheat based on ancient grains called 2ab Wheat, the first to be cultivated and processed exclusively for its improved digestibility, suitable for those who are gluten sensitive.
ADM Milling has launched a multiseed concentrate that contains ancient grains in the UK, in response to growing consumer demand for wellness-focused foods.
