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.
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.
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.
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.