As wheat continues to lose acreage and R&D investment to corn and soybeans, the time has come to support the eventual commercialization of biotech wheat, says the immediate past president of the National Association of Wheat Growers (NAWG).
Wheat groups support commercial biotech wheat, Canadian National Railway moving record grain ahead of regulatory moves, LCI secures ethical trade certification, USDA crop updates, and Austria approves use of IM 9500.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
Bread fortified with quinoa leaves increases antioxidant levels, but bioavailability is lowered because of protein-phenolic interactions (PPI), say researchers.
Ardent Mills venture OK with divestment, UK wheat harvest recovering, Drip irrigation revival in South West France, Major’s to fund Canadian research, Pakistan cement bag controversy.
The US Department of Justice will allow the formation of Ardent Mills, the largest US flour miller, to proceed if the companies involved sell four competitively significant mills. The massive venture would combine the flour milling assets of ConAgra Mills,...
Severe winter affects ADM earnings, India’s foodgrain storage problem, Perton launches first-of-its-kind grain analyzer, Mühlenchemie moves into India and Horizon’s New York mill gets upgraded.
A fund-raising campaign established by a consortium of international crop researchers aims to raise US$100m in five years to support development projects to increase global wheat production by 50% over the next 20 years.
How to achieve higher crop yield in the Mediterranean, crop breeding with food safety as a priority, and the benefits of micronutrient biofortication of staple crops.
Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.
If the size of the US gluten-free market is hard to pin down as everyone measures it differently, few doubt that its double-digit growth seems set to continue - at least for the next 2-3 years - according to experts at the FoodNavigator-USA Gluten Free...
Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.
The Ardent Mills deal is near to fruition, the US corn industry has been hit hard by China rejections, Ukraine is set to benefit from duty-free imports and Nigeria is close to achieving flour self-sufficiency.
Facebook campaign to choose 100 people for gluten-free product
A former BBC director who owns The Black Farmer, a gluten free brand known for its pork sausages, has launched a special edition Pork, Bramley Apple & Cider pack dedicated to its fan-base this month.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
Record-breaking EU wheat exports, Glanbia adds US food-grade processing facility, Ardent Mills partners amend filing and Tiger Brands abandons milling and baking acquisitions in Kenya.
Maize for food consumption is falling, ancient grains boost immunity to a deadly disease, short-term heat stress could threaten wheat output, and widespread biofortification of staple crops a distinct possibility.
Owing both to increased scrutiny by popular news media and miscommunication within the industry’s own ranks, wheat has become the source for sensationalism and untruths, said Brett Carver, regents professor of wheat breeding and genetics at Oklahoma State...
Mexico issued a ban on the planting and selling of genetically modified corn, UK winter cropping areas are up 14%, Agspring buys General Mills’ Idaho grain ops, and IGC forecasts a slight rebound for the global wheat flour trade.
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
Navigating the challenges of growing global demand for wheat, better food security through ag technology, nutrient-dense einkorn wheat re-enters the limelight and a new dataset for tracking climate change.
One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has forced bakery and snack manufacturers to respond with improved...
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
Two years after famed restaurateur Thomas Keller and his R&D chef Lena Kwak launched Cup4Cup (C4C), a multipurpose gluten-free flour blend targeting celiac and gluten-intolerant consumers, the brand is eyeing “controlled” growth into mainstream channels...
Monsanto is pressing ahead with field tests on herbicide-tolerant wheat, but commercialization isn't round the corner, its head wheat technologist says.
Frustration builds over Canada’s grain backlog, more delay for Ardent Mills, five companies sign on for UK's eGrain passport pilot, India’s support program for wheat growers is hurting the global trade and China imports more grain in 2013.
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with...
Global grain supply is relatively strong and prices are trending downwards, but the South American and Australian harvests have the power to change all that, says CoBank economist.
Genetically engineering a new generation of nutritionally-rich cereals, managing herbicide resistance and abiotic stress in crops, and considering cost over pest control are covered.
Industry must improve the quality of maize and sorghum steamed breads to ensure an appealing, cheaper alternative to wheat breads in Africa, say researchers.
This year was a period of transition for the grain, food, and feed markets from a big-picture standpoint, on the heels of a marked shift in recent years to supply outweighing demand. As this is expected to continue into 2014, suppliers should plan for...
Wheat may be a staple in many diets worldwide, but there’s a whole host of super grains—some well-known and others still under the radar—each with their own unique set of benefits. From spelt to farro, teff, kamut, chia (actually a seed!) and quinoa,...
