Category Archives: Milling industry

Cereals Canada welcomes new NAFTA agreement

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Cereals Canada welcomed the announcement of a modernized North American Free Trade Agreement, which will be known as the U.S.-Mexico-Canada Agreement (USMCA). “Achieving the agreement will ensure ongoing stability in agricultural trade within North America,” stated Cam Dahl, President of Cereals Canada in a press release. “Agriculture in all three countries has benefited from freer trade. Preserving these benefits was… Read more »

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Learning More About Ancient Grains

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Ancient grains continue to gain strong headway in the retail marketplace, as consumers seek out unique flavors of breads. To learn more, bake reached out to Tess Brensing, food scientist and technical product manager at Archer Daniels Midland. Ancient grains are gaining significant traction in the artisan bread baking sector, as retail bread bakers seek to create unique flavor profiles…. Read more »

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CGC grain safety programs recognized for rigor and credibility

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The Global Food Safety Initiative (GFSI) has recognized the Canadian Grain Commission’s (CGC) grain safety certification programs, noting the programs demonstrate “rigor and credibility.” The GFSI is a food safety certification program benchmarking system operated by the Consumer Goods Forum, which represents nearly 400 food retailers, manufacturers, service providers, and other stakeholders from over 70 countries. As part of its… Read more »

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Drought and Heat Wave Affect EU Wheat Production

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A severe heat wave and relentless drought have damaged fields and reduced crop yields across Europe. Countries such as the UK, France, Germany, Sweden and Romania have been impacted and the forecast shows a smaller wheat production by comparison with the last year. The biggest loss is recorded by Romania, with 19%, while wheat production in Poland dropped by 13%… Read more »

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Ensuring a safe flour supply

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Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food can cause hundreds of diseases. Food can become contaminated at any point during production, distribution and preparation, and everyone along the production chain, from producer to consumer, has a role to play in food safety. Julie Miller Jones, PhD, distinguished… Read more »

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Sustainability, ingredient safety on tap for Cereals & Grains 18

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Cereal grain scientists and food industry professionals from around the world will meet in London, U.K., Oct. 21-23, 2018, to share their research at AACC International’s annual meeting, Cereals & Grains 18. The meeting will offer attendees an opportunity to connect with European leaders in cereal science from academia, government and industry. This year’s meeting will highlight the latest changes,… Read more »

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Super CRISPR Wheat

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Wheat is the second most important food crop in the developing world. It’s not just in pasta, either. Wheat is found in more food than you can imagine (1). Like corn and soy, we need it, and lots of it. But, contrary to what you may think, GMO wheat is not sold or used. In fact, although seed companies have… Read more »

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2ab Wheat for gut-friendly bakery products

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GoodMills Innovation presents an ancient wheat alternative to common bread wheat At FiE 2017, GoodMills Innovation will introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is… Read more »

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Heritage and ancient grain project feeds a growing demand

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After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback. Restaurants and bakeries that promote organic and local agriculture have sprouted up across the country in the last decade, meeting a rising consumer demand for tasty and nutritious foods that support an ethic of sustainability. In… Read more »

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Wild wheat genome sequencing provides ‘time tunnel’ capable of boosting future food production and safety

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A global team of researchers has published the first-ever Wild Emmer wheat genome sequence in Science magazine. Wild Emmer wheat is the original form of nearly all the domesticated wheat in the world, including durum (pasta) and bread wheat. Wild emmer is too low-yielding to be of use to farmers today, but it contains many attractive characteristics that are being… Read more »

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