R&D

Cereal breakthrough: Scientists unveil wild wheat genome sequence capable of boosting future food production

Scientists have identified the genome sequence of Wild Emmer - the ancestor of modern wheat - which could enable them to cherry-pick the more advantageous genes and characterists involved in domestication. Pic: ©iStock/monsitj

For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on global food safety and security.

EnWave's REV technology is growing commercially. Picture: EnWave.

EnWave and Nestlé’s Nestec to pilot food dehydration technology

Snacking is no longer entirely indulgent, but part of a balanced diet. Pic: ©DepositPhotos/marilyna

Snack makers moving beyond pure indulgence to functionality, says European Snacks Association

DuPont has had the approval to market three bread enzymes on the Japanese market. Pic: ©iStock/flyparade

DuPont’s bakery enzymes approved in Japan

Iron and zinc deficiency is particularly severe in populations where cereal-based foods represent the major daily caloric intake. ©iStock

Biofortification one of many factors in tackling iron and zinc deficiencies: Study

Grupo Bimbo has launched venture capital arm Bimbo Ventures and is inviting food startups to submit innovative projects to win a spot in its accelerator program. Pic: Grupo Bimbo

Grupo Bimbo launches accelerator to stimulate innovation among food startups

Deep fried potato products, biscuits and crackers as well as bread and some baby foods are dietary sources of acrylamide.©iStock/Zerbor

Proposed “benchmark” acrylamide levels set to impose further food firm limits

Puraslim lowers the fat levels in baked goods without affecting the taste. Pic: ©iStock/AND-ONE

Puratos takes a novel look at reducing fat in baked goods with virtual reality campaign

The National Research Council of Canada is giving Renaissance BioScience a funding boost to further develop its novel yeasts. Pic: ©iStock/13-Smile

Renaissance BioScience receives funding to advance next-generation yeast R&D

Personalisation in both bread metabolism and the gut microbiome, suggests that understanding dietary effects requires integration of person-specific factors.©iStock

Sourdough or white? Trust in gut reaction to provide the answer

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