Einkorn is grown as a relict or niche crop in Europe. But as heatwaves shrivel the region’s grain production, it may hold the key for helping crop breeders in Europe to develop bread wheat varieties with improved hardiness, enhanced disease resistance...
The Dutch entrepreneurial development bank FMO and Proparco – the financing arm of Agence Française de Développement Group – have reaffirmed support for long-standing client Tirayaki Agro through a new syndicated facility that will provide impact through...
Arista Cereal Technologies has set its sights on Japan as the next big market for foods made from its special low-GI, naturally prebiotic-containing wheat, particularly in popular local items such as ramen.
Coronavirus and economic meltdown has left Lebanon on the brink of collapse: Now there are fears the huge explosion in the country’s capital on Tuesday (August 4) could worsen its precarious food security with the loss of a valuable port and wheat stocks.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Australian researchers say they have taken the first steps in in breeding low allergy wheat varieties, which could be used by manufacturers to create products suitable for coeliac suffers and remove the need for total wheat avoidance.
Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in a specific way.
Researchers in Adelaide believe they have found a way to increase yield of the wheat central to pasta production, while their colleagues have discovered how to make a bowl of spaghetti more healthy without compromising its taste.
Australian scientists are close to releasing a new batch of protein-rich wheat suitable for harvesting in low-quality soil, giving growers in Australia and parts of China and Africa—the opportunity to produce quality dough for bread-making.
Australian scientists have developed a salt-tolerant durum wheat variety that can increase yields by 25% in salty soils; the most significant environmental issue facing Australian agriculture today, according to CSIRO.
An Australian company has developed a way to turn sugarcane stalks into low-sugar, high-fibre, gluten-free flour, creating an unlikely health food segment and opening up another market for sugarcane growers.
Poultry processors in Australia are expected to implement
'significant price increases' for chicken meat, as drought leads to
surging grain prices, a major production cost for the country's