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Scientists crack hardy crop’s complex genome
Finger millet's genetic code has been decoded in detail for the first time by researchers at Zurich University.
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Cereals
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Wheat genome sequencing to boost production and safety
The wild emmer wheat genome has been sequenced and the results published. It is hoped that this new resource will allow scientists to improve the nutritional quality of grain as well as tolerance to diseases and water shortages.
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Agrifoods In-Depth Focus 2017
In this in-depth focus: Kelly Toups discusses ancient grains; Organic essentials: what you need to know now; and Iqra Yasmin from the Food Innovation Center looks at cereal grain health benefits as a functional food...
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Issue #3 2017 – Digital Version
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
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Nutrition on the go – the trend of 2016
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
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Cereal grain health benefits as a functional food
Humans depend on many different plants as food sources, but since ancient times it has been cereals which prove most important amongst them. Cereals are produced and cultivated on an annual basis, Iqra Yasmin, Food Innovation Center, University of Nebraska, investigates just why this ingredient is of such importance
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Ancient grains – why they’ve captured the food industry’s attention
Cereal foods have nourished humans for millennia and their dependability has been both a blessing and a challenge for the industry. Grains have been hidden in plain sight, so to speak, with their familiarity overshadowing any hope at stardom. Yet by shifting the focus to lesser known ancient grains, these…
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Gluten-free diets: fad or fact?
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
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Exploring the ‘Natural’ claim in China: An overview and comparison with EU and US
Expert lawyers Nicola Aporti and Cesare Varallo explore the 'natural' claim in China: it's criteria, its differences between EU and US markets, and what might change moving forward.
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Eat the food you trust; trust the food you eat | Lessons from Food Fraud 2017
Food Fraud 2017 highlighted just how serious an issue food fraud has become. It's organised, criminal and widespread, but there are solutions that we must explore...
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Weetabix sold to US food company
The Weetabix Food Company has been bought by US consumer packaged food company Post Holdings in a deal worth £1.4bn.
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New pest threatens crops in West Africa
16 January 2017 | By NIBIO – Norwegian Institute of Bioeconomy Research
A species of moth looks set to significantly threaten crops in West Africa and the future is looking increasingly uncertain...
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Soil management may help stabilise maize yield in the face of climate change
21 September 2016 | By University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)
Experts at the University of Illinois have found that correct soil management could stabilise maize yield in the face of global warming...
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European Research Council awards €1.5m to arm cereals against pathogens and diseases
9 September 2016 | By Earlham Institute
The European Research Council (ERC), is to award a €1.5m Starting Grant for the investigation into the immune system of crops...
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Improving the yield of extra-nutritious flour
1 July 2016 | By Victoria White, Digital Content Producer
New research from the University of Huddersfield could aid the development of new strains of wheat that yield higher quantities of extra-nutritious flour...
