Category Archives: Research

Israeli researchers discover proteins that may cure wheat rust disease

Israeli researchers have discovered a new family of proteins in plants, which may cure the wheat yellow rust disease, the University of Haifa said in a report published Tuesday. It is estimated that this disease, caused by parasitic fungi, affects about 5 million tons of wheat a year worldwide, causing a loss of more than 1 billion U.S. dollars. The… Read more »

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European wheat lacks climate resilience

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The climate is not only warming, it is also becoming more variable and extreme. Such unpredictable weather can weaken global food security if major crops such as wheat are not sufficiently resilient—and if we are not properly prepared. A group of European researchers, including Professor Jørgen E. Olesen from the Department of Agroecology at Aarhus University, has found that current… Read more »

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Study reveals consumers’ favourite bread

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Comax Flavors has released new primary research on consumers’ preferences towards bread products. Slightly less than half the respondents preferred whole wheat as the number one flavour consumed by all generations. Second favourite was white bread, with multi-grain only cited as a favourite by a third of the respondents, by 22 per cent. 85 per cent of 1000 U.S. respondents… Read more »

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Global Frozen Bakery Products Industry 2018

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Global Frozen Bakery Products Industry 2018 Market Share, Growth, Research, Analysis, Development Trends, Demands and Forecasts. The Frozen Bakery Products research report contains a professional analysis of the current state of the global Frozen Bakery Products market and the factors that will shape its progression in the future. The Frozen Bakery Products industry report also examines marked growth trends and… 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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UGR researchers reveal potential of bread that suppresses appetite

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UGR researchers, in collaboration with the company Puratos, have conducted an in-depth study on the potential benefits of a cereal-based bread enriched with soluble fibre, proteins and dried fruit. The bread, which curbs the appetite more than traditional breads, is designed to reduce food consumption between meals and thereby control energy intake. The study shows how the consumption of the… Read more »

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How flawed science helped turn chocolate into a health food

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A small and preliminary study was hyped to claim that chocolate fights Alzheimer’s. Have you heard? Dark chocolate will do everything from boost your cognition to reduce your cardiovascular disease risk and even help you lose weight! Or so the chocolate science hype machine will tell you. Several months ago, we got to wondering how chocolate candy had earned such… Read more »

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Scientists complete sequencing of stevia plant genome

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For the first time, scientists from PureCircle Stevia Institute and KeyGene have completed the sequencing of the stevia plant genome, showing the annotated, high-quality genome sequences of three stevia cultivars. For the first time, scientists have completed the sequencing of the stevia plant genome. Lead scientists from PureCircle Stevia Institute and KeyGene have unveiled the breakthrough in research showing the… Read more »

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Tracing the Origins of Chocolate

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Researchers from the Université de Strasbourg, France, have developed a method to discover cocoa bean origin by analyzing chocolate polyphenols using high performance liquid chromatography–diode array detection–mass spectrometry (HPLC–DAD–MS) (1). The ability to trace and authenticate foodstuffs has become increasingly important with several notable scandals bringing the topic into the public consciousness and ramping up its importance in industry. Given… 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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