Category Archives: Research

Healing grain: Scientists develop wheat that fights celiac disease

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Researchers at Washington State University have created a new, genetically distinct variety of wheat that’s safer for people with celiac disease, opening the door for new treatments and healing potential for the staple grain. Body’s adverse reaction to protein For more than 2 million U.S. people who suffer from celiac disease, traditional staples like wheat bread and pasta are off… Read more »

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Bühler joins Nestlé and Givaudan for major healthier product research initiative

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The Swiss-based Bühler group has committed to co-found a major healthy food research scheme launched by ETH Zürich and EPFL, together with industrial partners Givaudan and Nestlé. As the companies revealed, the Future Food initiative, which is expected to examine a broad selection of potential products including items within the confectionery and baked goods sector, aims to accelerate the development… Read more »

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CRISPR could make wheat safe for people with Celiac disease

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Research in the Netherlands and at the National Institute of Agricultural Botany (NIAB) in the UK has found that gene-editing technology CRISPR-Cas9 can be used to remove epitopes from gliadin protein in gluten. Gluten, which is found in wheat grains, contains a mixture of glutenin and gliadin proteins. A majority of gliadins and a number of glutenins contain certain immunogenic… Read more »

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Israeli researchers discover proteins that may cure wheat rust disease

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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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